The ingredients include:
- 3 cups of egusi(ground)
- stuck fish head
- meat(turkey, beef, chicken, or assorted meat)
- Onions 1 bulb
- fresh leaf(Ugu or onugbu)
- 3 cubes of maggi(seasoning)
- 2 medium sized round-dry fish
- 2 ogiri or dawadawa or okpei
- About five to ten fresh pepper
Blend the egusi and set aside, wash the meat and start cooking with whatever ingredients you prefer. Personally I use just 2 cubes of maggi, 1 bulb of onions, salt and maybe a half sachet of delice or onga soup (spice).
Cook for five to ten minutes then add water and cook till it is soft for consumption. I know there are different egusi soup recipes but this happens to be the best amongst all.
Dissolve the already ground egusi in cold water (as you would find below) to have a thick egusi syrup and set aside, heat your pot and add about 15cl of red oil or less (you probably know that a bottle of coke is 30 or 35cl, so half would do)
Heat the red oil for two minutes (but don't allow to bleach) then add the mixture and stir.
Cook and stir the mixture until it loses its coagulation due to water loss from frying (you must stir continuously to avoid burning).
Wash the dry fish with hot water, just pour hot water to soften the fish and also remove the centre bone, wash thoroughly to remove sands and impurities.
Blend the crayfish and the fresh pepper differently.
Add the already cooked meat (plus water), dried fish, crayfish/pepper, stock fish, ogiri(optional) and salt. Cook for 10 to 15 minutes, then add maggi and the leaf. taste for salt and you are done.
It is ready to serve, you can serve with pounded yam, Eba(garri), Fufu or Amala. If you like you can eat with rice too.