MELON SOUP

It is not enough to know how to make pounded yam alone. It is also important to know how to prepare the best soup that makes the meal such a nice combo. This week we are going to learn how to prepare Melon soup, commonly known as "Egusi Soup".

Melon soup is also made with Melon seeds. This seed is also known as cucumberopsis and white-seed melon. This soup is very common in Nigeria. Contrary to popular opinion, Melon soup does not necessarily originate from the Yoruba since it is also eaten by the northerners, the Igbos and generally by most West Africans. Melon soup is called "Egusi Soup" among the Yoruba, "Ofe Egusi" among the Igbos and "Miyan Gushi" among the Hausas. 

photo credit: google

Melon soup prepared with a variety of vegetables, is a good source of protein, vitamins, and dietary fibres which support digestion and also a good source of healthy fats. All these are surely very important to the overall health. Even though it does not necessarily belong to any tribe, Melon soup helps to build some sort of cultural connection.

Ingredients

There's no doubt the first ingredient is going to be Melon seeds itself, but this time, blended with crayfish;

Blended onion;

Meat;

Stockfish;

Pọnmọ;

Locust beans;

Dried Catfish

Meat stock

Palm oil

Blended fresh bonnet pepper;

Sliced pumpkin leaf or ugwu leaf (or any Vegetable of your choice);

Cube seasoning

and salt.

It is also important to know that the filler of melon soup is inexhaustible, it all depends on your taste. Having known the ingredients, what are the steps to cook this delicious soup? The style of cooking also greatly depends on the cook. Different parts of Nigeria have their unique style of preparing this soup. But below is the most basic way of preparing it.

1. Wash the vegetables and chop them into small pieces.

2. Wash the meats and the ponmo, then cook them with stock fish, seasoning and salt. Sieve the stock gotten from them and set it aside. 

3.  Wash the dried catfish thoroughly with warm water and set aside.

4. Mix the crayfish blended melon with the blended onion and water in a bowl to form a thick paste.

5.  Put the pot for the soup on fire. Add palm oil and then add the blended fresh pepper and allow it to fry for 2 minutes.

6. Use a spoon to cut the lumps of the mixed melon, then add gently to the frying pepper on fire. Allow it to fry for 3 minutes before stirring gently.

7. Add the stock and locust beans (Add ordinary water if the stock is not enough). Stir gently and allow it to cook into moles.

8. Add the meats fishes and other proteins available. Allow it to cook for some minutes. 

9. Stir gently, then add the pumpkin leaf. Do not stir immediately. Cover the pot for some minutes so the leaf can simmer. Open the pot and stir gently. Taste for salt and seasoning.

10. Drop from the heat.

Melon soup is ready! You can serve melon soup with any swallow of your choice.