Let’s show you How to Cook Egusi soup (melon soup without oil)
Egusi soup without oil (melon soup without oil) is a delicious recipe, although not common. This meal is mostly eaten by those having health challenges.
So, if you’re watching your oil intake, it is possible to eat your favorite egusi soup and still enjoy it. Trust me; you won’t notice the difference either by looking at it or tasting it.
Egusi Soup Without Oil (Melon Soup without oil)
- 2 Cups Egusi (melon)
- 2 Red bell peppers
- 3 Habanero/Rodo (adjust to your tolerance)
- 1.5 Onion (divided)
- 1 Teaspoon Ground Crayfish
- Seasoning powder/cube
- Stock Fish (or any protein)
- 1 Cup Dried Shrimps/ prawn (or fresh)
- 4 Cups Water (or a mixture of broth and water)
- 1 Tablespoon Iru (Locust beans)
- Salt to taste
- Spinach (or your choice)
Light roast the melon seed, then blend to powder and pour in a small bowl.
- Rinse with hot water and boil any protein of your choice with onion, 1 cube of knorr, and salt—Cook to tender. Allow the stockfish to soften before adding it to your soup.
Soak in hot water the dried shrimps/prawns and dried or stockfish for a few minutes to get rid of any dirt, remove and set aside.
Place a saucepan on medium-high heat and bring 3 cups of water to a rolling boil.
Deseed the red bell peppers and habanero. Rinse and blend with one onion to a smooth paste.
Slice the remaining onion and the blended melon (egusi), add crayfish (use as much as you want but make sure you don’t go overboard because it can overpower the soup taste), and combine with a ¼ cup of water to a thick paste.
Form balls like a golf ball and gently add to the boiling water; you can form the balls before adding them or form a ball and add to the boiling water and allow to boil for about 5 minutes.
Add the blended peppers mixture add seasoning cube/powder, and salt. Cover and continue cooking for about 20 minutes or until the liquid reduces and the melon is cooked. You will notice the color has changed.