Imilonge ( fish)
Red bell peppers
Melon seed ( blended)
Cook your meats till tender.
Blend your red peppers and tomatoes with 1 onion.
Blend your melon with crayfish and 1 onion together and set aside.
When meat is done, warm palm oil but dont burn it, add I cut onion and fry till soft.
Add your tomato/ pepper puree to the palm oil and simmer for 15 minutes.
Add your melon mixture to the sauce and simmer for 5 minutes covered.
Add your meat to the pot,
Add your cleaned fish to the pot and simmer for 15 minutes.
Lastly add your spinach to the pot and stir it in. You can use bitter leaf if you want but I prefer spinach.
Serve with Gari, semolina or nshima!
Egusi tastes better when it sleeps ! Enjoy!
Egusi soup seems very yummy to eat. I will note this recipe down and maybe try it one of these days thank you