HOW TO COOK OKRA AND MELON SOUP
This post is going to teach you how to cook OKRA AND MELON SOUP. This soup is mostly eaten in the eastern part of Nigeria, especially in Enugu state. OKRA AND MELON (EGUSI) SOUP is thick and very nutritious. It could be served with Eba, Amala, Pounded yam, or Fufu.
– Two handfuls of Ground dry melon / Egusi
– Blended Okro (6 pieces)
– 25 kg of Boiled assorted meat
– 4 Snails
– Dried stockfish and smoked stockfish.
– ½ oz Periwinkle
– ½ oz Crayfish
– A handful of Ugu leaf
– ½ oz Locust Beans
– 4 Small yellow chili pepper
– 1 ½ cooking spoon of Palm oil
METHOD OF COOKING OKRA AND MELON SOUP
Soak the melon (Egusi) in a bowl of water, add a few slices of onion inside, then leave to soak for 3mins.
Add 1 ½ cooking spoon of palm oil in the cooking pan, slice a bit of onion and fry the melon. Add some water, pepper, the locust beans, and seasoning.
Stir up everything, then include the crayfish, meat, and stockfish. Leave to heat for 15mins.
Add the blended Okra and stir, if too thick, add some little water and stir do not cover. Add the periwinkle, and then cook for 10 minutes.
Add a few handfuls of vegetables, leave to cook for 5mins, then cover, taste the seasoning if okay.
Serve OKRA AND MELON SOUP with pounded yam, Eba, Fufu, or Amala.