Yesterday i got my favorite type of fufu, from Oja Odan in Ogun state. So i ditched the traditional Sunday Pounded yam or Fried rice and we had fufu instead, and egusi of cause to go with it.
- 2 cups Egusi (Melon Seeds)
- Assorted Meats (Cowleg, Goat meat, ponmo, offals)
- Assorted Fish (Stock fish, Smoked fish)
- Smoked Fish
- Ground crayfish
- 2 cups Thinly sliced Ugu leaves
- Peppers (4 Scotch Bonnet + 5 Jalapeño/Bawa/Sombo/ long tatashe)
- 1 Onion
- Meat Stock (from cooking the meats)
- Bouillon cubes
- 3 tbsp Iru (locust beans)
- 2 cooking spoons Palm oil
This is one of the methods i use in preparing egusi.
- Cook your meats, season with bouillon cubes, salt, ( i like to cook with smoked catfish head for a richer flavour). Cook till tender and well done.
- While cooking your meats, Rinse your Ugu leaves to get rid of dirt, then slice thinly.Blend your melon seeds with pepper, onion and water. Blend to a smooth consistency.
- Heat up your palm oil till it reaches smoking point, pour in your blended melon and fry for about 10 mins, don’t let it burn.
- Now add the rich stock from your meats and allow to cook till the fried melon paste and the stock are well incorporated.
- Next add crayfish powder,Iru. Taste for seasoning, may not have need to re-season your soup, if your stock is rich in flavour.
- Cook with lid off to allow the water to reduce faster in the soup.
- Once the water content has reduced to at least a quarter of what it initially was, add your assorted meats stock fish and other condiments like those listed in the recipe.
- Cook till the water has reduced completely and the soup won’t run off the back of the soup in a watery manner.
- Now add your Vegetable, and stir in gently with a ladle. Reduce the heat to the minimum and turn it off after cooking with the vegetables for 3 minutes.
- Serve with any swallow of your choice.