- Preparation time
- 20 mins
- Cooking time
- 35 mins
- Difficulty
- Moderate
- Serves
- 5 people
- Meal course
- Dinner
- Posted by
- Posted on
- February 4, 2024
- 4 Cup
- Melon
- 4 Tablespoon
- Uda
- 4 Tablespoon
- Ehuru
- 4 Tablespoon
- Uziza
- 2 Kg
- Beef
- 5 Small
- ponmon
- 6 Small
- Smoked catfish
- 1 Cup
- Crayfish
- 1 Cup
- Fresh pepper
- 1 Large
- stockfish
- 7 Teaspoon
- Seasoning cubes
- 4 Teaspoon
- Salt
- 15 Cup
- Water
White melon soup or egusi pepper popularly called by the indigenous people of Delta State is a soup that’s been cook without the regular palm oil, instead of the normal palm oil melon spices in this one it requires pepper soup spices. It can be cooked with any protein of your choice ranging from smoked catfish, bush meat, goat meat or even cow beef etc and it can be eaten as a main course or a side course.
- In a clean pot pour in the washed beef and marinate for 3 minutes. Cover it and place on a medium heat and allow to steam for about 15 minutes
- In a separate bowl pour in your blended melon and pour your desirable quantity of either hot water or the meat stock, mixed together until it thickens
- Once the meat is tender add in your diced ponmo, stock fish and smoked catfish to the meat
- While you're waiting for the meat to cook, pound the spices you'll be using (uda, ehuru, and uziza) in a mortal once they're smooth sieve to remove the ones that didn't pound well.
- Set aside your blended spices, blended crayfish, and blended pepper
- Add in your blended pepper to the meat stock, seasonings (season to your desirable taste), your crayfish, the blended spices and 10 cups of water. Stir and allow to cook for 10 minutes
- Pour in your mixed melon to the stock and allow to cook further for 10 minutes, check for seasoning, readjust if necessary. Add more water if it's too thick cover to cook.
- Your soup is ready to be served
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