Feel The Taste of The White Egusi Soup

[abigail04]

STRAIGHT TO BUSINESS

Let’s go into the method I used to prepare the white Egusi soup.
Ingredients used are;

• Melon (dry-gounded)

• Crayfish (blended)

• Calabash nutmeg (I don’t really know the name in English)

• Maggi
• Pepper
• Salt
  All these are the ingredients I used. Although they are not as much as when preparing normal fried Egusi soup.

Method
I blended the Egusi alongside the pepper. These two must be blended together. The crayfish was supposed to be blended together but I somehow forgot to add it. I decided to just smattered it with a tough substance just to make it smooth a bit before putting it.

I steamed the meat (goat meat) with salt, Maggi, and onion. I decided to use goat meat because of the goat aroma, which would keep everywhere inviting.

After steaming the meat, I decided to put some dried fish just to introduce the fish aroma/taste alongside the crayfish. I poured the smattered crayfish in the pot. I allowed to boil for some minutes. I applied maggi, salt to the pot that contained meat, fish and smattered crayfish. Allow to steam for few minutes.

After waiting for some time, I decided to pour in the blended melon (egusi). I stirred just to make the blended Egusi evenly distributed and to make it not to get burnt.

Wait for few minutes so that the combination will be prepared.

It’s done and the aroma is mind blowing just because of the calabash nutmeg I introduced to it. This spice can bring you soup to the best realm of the air. It can be used to prepare pepper soup.

Starch preparation

I have mentioned this before right here and had told you guys the process I used to prepare my starch, but I will repeat it once again if you want to eat this kind of soup.

After melting the starch with my hand, I poured it into my pot. The normal pot they do use is thick metal pot, but I don’t have that and so I decided to use it.

I placed the pot on heat as I poured in some palm oil just to make it red. I stirred continuously until it is getting thicker.

I had to drop it and turn for few minutes until it is strong. I carried it back on heat and heat for few minutes. I dropped it and turned again, I carried it back on heat and after few minutes again, I dropped and that’s it.

You need to have a taste of this and I bet you will never forget this kind of dish.

I am a confirmed Delta woman and I knows how to cook food like this that has good aroma and better taste.

Just today, I decided to prepare what I had eaten for a long time. The last time I ate white Egusi soup was two months ago. Also, the last time I ate it with starch was about five months ago. So, just last week, my mother-in-law prepared some red garri and my daughter had to speak to her to send along starch, which she did. All my kids know how to eat starch. It’s the way I had trained them.

Comments

[moremoney28]

This is top-notch, kindly pass me some egusi soup 🍲 or I've semo here.

[abigail04]

Hahahaha, it's on its way.

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