1) Dried Egusi (Melon seeds) 800g 

2) Scotch bonnets (Atarodo) 100g 

3) Meat assortments 1kg 

4) Cray fish 100g 

5) Pkomo 200g 

6) Dried fish 200g 

7) Palm oil 1 cup 

8) Bitter leaf 20g or about a handful 

9) Ugwu leaves (pumpkin leaves) 100g 

10) Seasoning 10g 

11) 1 large onion

12) Stockfish 

13) I cup of water ( for the egusi) 

14) Salt 3g 


Preparations 
1) Prepare all the ingredients by washing Thoroughly and slicing 

2) In a clean pot, add in the meats, kpomo, sliced onions, all of the seasoning and salt and parboil for 15 minutes or until tender

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Quote:Cooks tip: I normally will not add in the dried fish at the same time as the meats, this is so that the fish does not totally scatter in the soup. I like to have large chunks of fish in my soup.

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Quote:Cooks tip: it is good to note here that I have a large family that’s why I always use large measurements, if you have a small family, your measurements would naturally be in smaller amounts, so be careful the amount of water you add in your Egusi so it does not turn watery.

5) In a clean pot, add in the palm oil and allow to heat for 3 minutes, once this is ready, start making medium sized dollops of the Egusi into the hot oil, more like misshaped balls. Allow this to fry for 3 minutes



6) Quickly add in the meat stock into the pot, cover and allow to simmer for two minutes, before adding the meats, stir this well

7) Add in the chopped ugwu leaves, stir and add in the bitter leaves for the perfect tasting Egusi soup.