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Hello, Steem kids & Parents community. I am so excited to present another of my food posts. Today you are going to learn how to prepare Egusi soup.

The seeds of plants like melons, squash, and gourds are known in West Africa as "egusi," and when they are dried and powdered, they make a lovely addition to soups. Most notably, in Nigeria, egusi is a highly popular and filling soup that is served with pounded yam in most restaurants, both traditional and local.

Many Nigerians enjoy eating egusi soup with semovita, pounded food, or garri. In my case, I enjoy eating egusi soup with pounded yam, but pounded yam is difficult to get because of the economic situation in Nigeria, which is the major reason I used garri, also known as ebba.

A type of soup known as "egusi soup" is thickened with pulverized melon seeds, leafy greens, and other vegetables. The most prevalent soup in Nigeria is made primarily with cow, goat, or beef meat, fish, or canda, among other ingredients. I'll give you instructions based on the ingredients I used in preparing my own egusi in this post.

Ingredients used

• Egusi melon seeds, ground into 1 cup
• Meet
• Stockfish
• Palm oil
• onions
• Fresh Pepper
• Maggi
• Salt to taste

Cooking Direction

I wash the meat and put it in a pot, where I then add sliced onion, salt, and Maggi. After cooking the meat, I kept it aside.

Prepare the egusi paste with warm water, mix some ingredients into it, and set aside.

I then heat the palm oil for a minute before I add the mixed egusi.

After adding the mixed egusi, add a small quantity of water, stir, and allow to simmer for 10–15 minutes so the balls can cook through.

Add other ingredients, such as stockfish and cooked meat.

Add the cut vegetable leaf.

Stir, check the seasoning, and adjust accordingly.

Now you can enjoy your Egusi soup with your favorite swallow.

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