Personally, i think there’s some kind of misconception that egusi soup cannot be fried. This ideology is false! It could be prepared in different ways from boiling, to dissolving in water before boiling to frying before cooking. Now this soup is a perfect example of what fried egusi soup looks like. One thing for sure is, it tends to add dept in flavour and feel to the soup. Yum! What would be your perfect swallow for this soup.
Step 1: The first step is to peel the egusi by removing the white Egusi seeds from the brown shell. Place the peeled Egusi in a dry mill (The smaller grinder that comes with the Cup blender) and grind till smooth. It might start to cake up but never mind, that’s not a problem.
Step 2: Wash the pumpkin leaves (Ugu) with salt water to kill the germs and rinse with clean water. Chop the leaves and set aside
Step 3: For the Stock, you could use any type of meat or fish you choose to. For this particular recipe, i used a mixture of beef, sharki, pomo and Stock fish. Rinse everything and place in an empty pot. Add just enough water to cover the content of the pot. Cook on medium heat for about 15 minutes. Add the salt to taste then cook for another 5 minutes. Turn off the burner and set aside.
Step 4: In an empty pot, pour in the palm oil and ground Egusi. On medium heat, stir fry for about 3 minutes till it starts to dry up but don’t let it burn. Pour in the stock, add the ground crayfish, extra salt if needed, crushed seasoning cubes, stir, then leave it too cook till the egusi absorbs most of the stock in the pot, swells and cakes up.
Serve with your favorite “swallow“,Boiled white rice or Yam