Egusi Soup

Ingredients

1. If you are using stock fish, be sure to have soaked the stock fish in water overnight to make it soft and cook faster.
2. Put your goat meat and or assorted meat into a pot. Add cooking salt, 1 bulb of onion, chopped to small sizes, ½ teaspoonful of thyme, curry powder, and a small amount of water (about 2cups), one or two Maggi cubes and bring to boil for about 30 minutes until soft and tender to taste.
3. While that is cooking, put your optional chopped tomatoes (1-2 cans), fresh and or dried pepper, 1 bulb of red onions into a blender and blend to a smooth paste.
4. Your Egusi seeds must have come in blended (grounded). If they are not, this is the time to grind them in a blender, dried (in small bits for dried materials).
5. In a medium sized pot, pour in your palm oil and allow to simmer on medium heat. Take grounded Egusi and stir fry it in the palm oil for 3-5 minutes.
6. The meat should have finished cooking by now. Pour the blended tomatoes, fresh/dried pepper, and onion paste into the oil and stir fry for about another 10 -15 minutes.
7. Now add the cooked meat to the pot and cover the pot and allow to simmer for about 3 minutes. Stir intermittently to prevent burning.
8. Add your vegetables here, salt and one or two cubes of Maggi if still required to taste and bring to boil for about 10 minutes. Stir intermittently. Your soup is now ready to serve with your choice of Fufu. Enjoy!