RECIPE OF THE DAY: EGUSI SOUP.

The Nigerian Egusi soup, gotten from melon seeds, is a recipe tribes in Nigeria make in various manners. It is known as Miyan Gushi in Hausa, Ofe Egusi in Igbo and Efo Elegusi in Yoruba. Here is how to make Egusi: you would need: Ingredients 600g Egusi (Melon) seeds Red palm oil Beef: Best cut and Shaki (cow tripe) Fish: Dry Fish and Stock Fish Ground crayfish Pepper and Salt (to taste) Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves Small stock cubes Ogiri Okpei (traditional locust bean seasoning: optional). Make sure the shaki, fish and meat are well cooked, take them out of the stock (water used in cooking the meat and fish) and put in a pot or plate. Put the ground egusi to the stock and stir. If the stock from cooking your meat and fish is not enough, asdd water to get the consistency of evaporated milk or a bit thicker. Cover it and let it cook till the egusi cakes. Stir and add a little bit more water. Repeat, adding only a small quantity of water at a time. After about 25 minutes, you will notice the clear egusi oil coming to the surface of the soup. Add the red palm oil and leaves, pepper and salt to taste and cook for about 7 minutes. You know it is good to continue when the palm oil and egusi forms a good blend of light yellow colour. Add the cooked meat and fish. If using pumpkin leaves or any other soft vegetable, add it at this time and stir the soup.