Start making egusi soup by preparing the ingredients - wash the bitter leaves properly and boil with just water for 10 minutes. precook the meats and grind your melon seeds, crayfish, and peppers.
Pour hot water over the dried fish and stockfish, wash and set aside.
Once the meat is cooked, add 5 cups of water to it and follow with the 300ml palm oil, ground crayfish/pepper. Allow boiling for 7 minutes.
The dried fish and stockfish should be added at this point, stir the soup and allow it to boil for another five minutes.
Now you can add the ground melon (egusi seeds), stir and sprinkle another seasoning cube.
Salt to your taste.
Add the bitter leaves and cover your soup to cook for 6 minutes.
This is how to cook egusi soup in Nigeria. Serve with fufu, eba or pounded yam.