How To Cook Egusi Soup With Ugu Leaves | Frying Method

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Today I will be writing about how to cook egusi soup with ugu leaves. Ugu leaves are commonly used to cook a wide variety of food and soups.

Egusi is cooked in a lot of west African cultures,Infact some people called it Agussi. It can also be cooked with fish, turkey, chicken or beef (either grilled, fried, boiled or smoked).

As a matter of fact, I ate the soup with fresh soft Fufu and as they say, the rest is history.

As we move along with the recipe, let me ask you – How many Fufu wraps can you finish? While you are thinking about it, let’s continue with the recipe.

For this recipe, I will be using smoked Sole fish locally called “Eja Abo”.

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INGREDIENTS

½ cup palm oil

2⅓ cups water

6 Tomatoes (optional)

1 medium sized Onions

4 Scotch bonnet peppers (ata rodo)

4 Bell peppers (tatashe)

Cooked Gizzards (diced – optional)

Gizzard stock(optional)

5 tablespoons Crayfish powder

2 tablespoons locust beans (Iru)

Bonga fish / agbodo (shawa fillets)

1⅟₂ cup grounded egusi (melon seed)

3pcs smoked sole fish (abo)

Ugu leaves (pumpkin leaves)

1⅟₂ teaspoon seasoning powder

PREPARATION

• Wash and slice pumpkin leaves
• After slicing, put leaves in a basket to drain excess water
• Blend onions, bell peppers and scotch bonnet pepper to a rough consistency.
• Pour palm oil in a pot and allow it heat up briefly.
• Add locust beans and fry briefly.
• Add the roughly blended pepper mix and fry for 3-5 minutes.
• Add dices gizzards, agbodo, crayfish powder, salt, seasoning powder, and grounded egusi.
• Fry for 5 minutes while continuously mixing it. So that it doesn’t burn.
• Add gizzard stock and 2cups water.
• Mix properly to dissolve fried melon.
• Add smoked sole fish
• Cover the pot and Cook for 5-7 minutes.
• Check soup to ensure it is not burning by gently stirring.
• Cook for extra 5 minutes and takeout the sole fish
• 

This is necessary so that the fish would not crumble in the soup.

• Add pumpkin leaves and add ⅓ water.
• Cook for 5 minutes.
• After 5 minutes, you will notice the leaves have shrunk because of the heat.
• Mix well and put back the sole fish.
• Cook for 5 more minutes

And EGUSI SOUP COOKED WITH SOLE FISH AND PUMPKIN LEAVES IS READY.

To watch the full recipe video, CLICK HERE