Nigerian Egusi soup

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1 cup of mixed onions
3-5 fresh peppers
4 cups egusi melon seeds ground or ground
1⁄2 - 1 cup of palm oil
2 teaspoons of fresh St. John's bread
salt
Ground crayfish
7 - 8 cups of broth Cooked meat & fish amount and variety

                               according to personal preference
2 cups chopped pumpkin leaves, chopped
1 cup of water leaf cut
3 tablespoons of bitter leaf washed

 

EGUSI PASTA:
Mix egusi seeds and onion mixture. Put aside.

 

Make the SOUP in a large pot:
Heat the palm oil on medium for a minute and then add the Une. Slowly add the stock and put on low heat to simmer. Spoon teaspoon balls of the egusi pasta mixture into the stock. Make sure you keep the shape of the ball. Let it simmer for 20-30 minutes until the balls are cooked. Add the meat and fish and other pieces you want to use. Add sliced ​​pumpkin leaves. Add the water leaf. Stir and put a lid on the pan and cook for 7-10 minutes, until the leaves wilt. Add the bitter leaf. Leave the lid off while the cooking takes another 5-10 minutes. Stir, check spices and adjust accordingly.

 

Now you can sit back and enjoy your delicious Nigerian Egusi soup