EGUSI SOUP

79 5 5

by Ishamoha

by Ishamoha

Ingredients

* 1 cup of blended onion
*

About 3-5 fresh chillies to taste
* 4 cups of egusi (melon seeds, grounded or milled)
* 1/2-1 cup of palm oil
* 2 teaspoon fresh iru (locust beans)
* Salt to taste
* Ground crayfish to taste
* 7-8 cups stocks
* Cooked meat or fish
* 2 cups of cut pumpkin leaves
1 cup of cut waterleaf
* 3 tablespoon of bitterleaf (all washed).

INSTRUCTIONS FOR THE EGUSI PASTE

* Prepare the egusi paste
* Blend egusi seeds and onion mixture and set aside.

Directions

* In a large pot, heat the palm oil on medium for a minute and then add the iru.

* Slowly add the stock and set on low heat to simmer.

* Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.

* Leave to simmer for 20-30 minutes so the balls cook through.

* Add the meat and the fish and other bits which you would like to use.

* Add cut-up pumpkin leaves.

* Add the waterleaf.

* Stir and put a lid on the pot and allow to cook for 7-10 minutes, till the leaves wilt.

* Add the bitterleaf. Leave the lid off while the cooking finishes for another 5-10 minutes.

* Stir, check seasoning and adjust accordingly.

* Enjoy!

"Laylatul Qadr (the night of power) is described in the Qur'an as, 'better than a thousand months' 97:3)".

Ramadan Mubarak, don't forget to read your Qur'an....