Egusi Pepper soup

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• Soak dried fish in hot water  for about 10 minutes. Then with a sponge or brush, scrub the fish to remove every dirt and grime,then rinse with clean water. Use only water and sponge (do NOT use soapy water or sponge). You could debone the fish if you want. 
• Pour 6 cups water in a pot, add tiko, and snails with salt and 1 seasoning cube, cover to cook.  Cooking the tiko ( dried meat) at the beginning re-hydrate and soften the meat
• Remove the seeds from the grain of selim and toss the seeds. The seeds are very bitter. Blend the skin of the grains of selim with crayfish and shrimps and add to the soup. Add 1 tsp ground calabash nutmeg or pepper soup spice.
• Add whole shrimps, crayfish and dried pepper to soup
•  Toast the melon seeds (egusi) in a hot pan, over medium heat. Stir frequently so the egusi seed don't develop any color. Once the seeds  begin to swell, turn off  the heat and spread the seed to cool down. Blend the toasted egusi seeds with a little water enough to move the blade of the blender. Toasting the seeds is optional but it gives it a better flavor.
• Add the dried fish to the soup. The fish is cooked so it does not require a longer cooking time. It just needs to absorb and infuse flavor. Add 2 seasoning cube. 
• Add the egusi blend and for cook for about 5 - 10 minutes or until it is not too runny. Taste to check for salt. Add  salt and pepper to your taste. 

Ingredients: 

2 cups egusi (Melon seeds) 

 2 Dried Fish

Snails 

Dried Meat 

1 cup Dried Shrimp

1/2 cup Crayfish 

Ground Pepper

Pepper Soup Spices (Negro pepper (4) & Calabash nutmeg (1 tsp))

3 Seasoning cubes 

Salt