Egusi Soup with Ponmo

Wholesome Egusi soup with shredded vegetables, garnished with cow skin, tripe, smoked fish and goat meat.

Ingredients:

2 cups egusi (melon seeds)
½ onion, chopped
⅓ cup crayfish
2 large red bell peppers
3 large tomatoes
1 tsp salt
½ tsp white pepper
2 tsp seasoning powder
3 cups water
1 cup palm oil
2 cups chopped greens (e.g., spinach)
3 scotch bonnets (optional)

For proteins:

1.5 kg combination of goat meat, cow skin (ponmo), smoked fish, tripe, or any proteins
1 tsp salt
2 tsp seasoning powder
3 cups water

Equipments:

Cooker
Cooking utensils
Pot

Cooking Instructions:

STEP 1: In a pot or pressure cooker, boil cow skin, tripe, and goat meat with salt, seasoning powder, and water until tender. Remove from broth, cut into chunks, and set aside.
STEP 2: Roughly process onion, tomatoes, and bell peppers in a processor. Set aside.
STEP 3: Blend melon seeds with some water or broth until smooth. Set aside.
STEP 4: In a hot pot on medium heat, add palm oil and let it heat for 10 seconds. Add onion mix and cook for about 10 minutes until oil floats.
STEP 5: Add salt, seasoning powder, white pepper, and crayfish. Stir to combine.
STEP 6: Add blended egusi and stir until properly mixed. Cover and cook for 15 minutes, stirring occasionally. Add broth or water to adjust thickness if needed.
STEP 7: Add chopped greens, smoked fish, and boiled proteins. Stir to combine and cook for another 5 minutes.
STEP 8: Taste and adjust seasoning, then serve hot with a side of your choice.

Cooking Method:

Enter cooking method here

Gallery:

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Egusi Soup with Ponmo

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