Cooking Instructions
- 1
Wash the stock fish and beef, boil in a pot with half ball of onion two cubes of Maggi and a pinch of salt till its soft.
- 2
Add onion, pepper, maggi.
- 3
Use a frying pan to fry your egusi in a red oil after which you add it to the stock then add your crayfish and your beef and allow to cook for 2 minute.
- 4
Add your pumpkin leave and allow to simmer for 5 minutes.
- 5
Your egusi soup is ready to be served with either semo, pounded yam or amala.
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