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One medium size Stock fish head (okporoko) (optional) Ogiri or dawadawa or opkei (local ingredients) optional Grind the four cups of egusi with a dry blender or hand grinding machine and set aside in a bowl.
Add about a cup of water to it and stir to make a very thick paste (this is properly illustrated in the video below) Be sure that the bitterleaf (onugbu) is properly washed, it is advisable to remove over 95 percent of the bitter taste, this process in known to most Nigerians, it involves washing and squeezing the bitter leaves for several minutes in a very big bowl.
Parboil the meat of your choice with all the necessary ingredients, it is advisable to parboil meat with some ingredient before adding to the main food, this improves the taste of the meat.
Parboil for about ten minutes, then add water and cook till the meat is tender and the stock (water) is about to dry.
My wife is Liberian but she has taken the trouble to learn to cook many Nigerian foods.
Like I stated on the introductory page; Egusi (melon) soup is the most popular of all Nigerian soup.
On this page I also included a video on making this delicious recipe and then a list of some other Nigerian soups that are in the same category.
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