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EGUSI SOUP FOR U
There are 3 different methods of cooking egusi soup, all of which will still result to almost identical Egusi soup that you won’t even notice the difference between their cooking methods. Egusi soup can be cooked using either palm oil or palm fruit. The first two methods I’m goin to discuss is with the use of Palm oil, while the third method is with Palm fruit(akwu) pulp. Then again, the first method is called the frying method, while the last two methods is called the non-frying method.

Ingredients
Meat,
1 Onion,
2 Stock cube,
1 Cup of Egusi(melon),
Pepper (to taste),
Stockfish,

Dried fish,
Crayfish,
Salt(to taste),
Palm oil or Palm fruit
Vegetables(Ugu or bitterleaf).

Pre Cooking Steps
Wash the meat very well and put in a pot. Wash also the stockfish and the dried fish(you may want to remove bones from the dried fish at this point) and keep in a separate bowl. Slice the onions and shred the vegetables(Ugu), if you are using ugu leaves. On the other hand, if you are using bitter leaves, you must have squeezed out the bitter juice and prepare it ready for cooking. Grind the Egusi(Melon) and put in a bowl. Mix the ground Egusi with small quantity of water to form a thick paste.
Keep all these ready for cooking.

1st Method(Frying /Palm oil Method)
Steps
Place the pot containing meat over heat/fire, add onion, salt and some stock cube(to taste) and allow to boil for a few minutes.
Add the washed stockfish and cook for some more minutes before adding the dried fish.
On another pot, heat some palm oil(about 6 tablespoon for 1 ciga cup of egusi) and add the Egusi pasteinto the heated oil and fry until water had dried from the paste(you should know this once the pasty form is gone)
Add the already cooked meat , stockfish and dried, together with the broth and stir carefully.
Add some more salt and stock cubes, if the one from the broth is not enough.
Add crayfish and pepper, allow to simmer for some minutes.
Add vegetables and allow to simme

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