This Igbo style melon seeds soup is traditionally made with a variety of ingredients such as dried fish, assorted meats and condiments. There is a distinct taste in this dish due the higher proportion of melon seeds and leafy vegetables sparingly used .
Nutritional Data (per 100g serving)
Vitamins: E, K Omega6
Minerals: Iron, Calcium
Notes: Though this dish is high in fat, it is high in good fats which provide essential fatty acids needed for healthy brain function, skin, nails and hair.
**Calorie count for this dish will vary depending on the other ingredients used to prepare it.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4 people
1. Cut the beef into bite size pieces, season with 1 chopped onion and 1 seasoning cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
2, Mix the ground egusi in half a cup of water. Set aside. Also blend the tomatoes, 1 onion and chilli. Set aside.
3. Heat the palm oil in another pot and add the egusi mixture. Stir well and allow the egusi to fry a little. Then add the blend and stir well. Add the ground crayfish, second seasoning cube and stockfish.
4. Add 2 cups of water and allow to cook for 5 minutes. Then add the boiled meat and stir. Turn heat down and simmer for a further 2 minutes.
5. Wash and finely slice the ugwu leaves. Add to the simmering soup and stir in. Continue to simmer for a further 5 minutes to allow the vegetables to soften. Serve with cassava fufu or garri.
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