no-fry method egusi soup

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• Cook goat meat until done, season with any seasoning of your choice.
• Cook cow legs in a separate pot until done. You can also season it as desired.
• Once the goat meat and cow legs are done, add the cow legs to the pot of goat meat without adding the stock of the cow leg. Pour in the palm oil and cover to cook for about 10 minutes to cook the oil.
• Wash egusi, pepper, crayfish (heads of crayfish &dried shrimp) and onion. Cut onion into smaller chunks for easy blending. Add everything to a blender, pour in about 2 - 2  1/2 cups of water and blend until smooth.
• After 10 minutes, pour in the egusi blend (rinse the blender cup with a little water and add to the pot), add washed crayfish, dried shrimps and seasoning cube. Sir to combine. You can cover or leave it uncovered while it cooks but you have to intermittently stir it once in a while like every 5 - 7 minutes; this would prevent it from burning at the bottom. Do this for about 20 - 30 minutes or until the melon is well cooked and the soup has thickened a bit.
• Add the dried uziza leaves and periwinkle, stir to combine. Cook for about 5 - 7 minutes, then taste for salt and other seasoning, add salt or pepper as needed. Keep stirring every 5 minutes. Then add the washed bitter leaves or any vegetable of your choice. At this point the soup should be thick, so cook for about 5 -10 minutes and the soup is ready. You can cook it longer if you are not satisfied with the consistency of the soup, but it is better to achieve your desired consistency before adding your vegetable. This will prevent you from over-cooking the vegetables.
• This is how to cook a very easy no-fry method of egusi soup. It is thick and delicious. Enjoy with any swallow or fufu of choice.

Ingredients

Goat meat

Cow legs

2 cups egusi/melon seeds

1 cup palm oil

1 cup dried shrimp

1/2 cup crayfish

3/4 cup periwinkle

1 medium onion

3 large habanero peppers

1 /2 cup dried uziza leaves

2 seasoning cubes

Ugu leaves/pumpkin leaves

Salt