Nigerian Egusi soup
¤ Cut, washed and squeezed small bitter leaves
When cooking soups, I like setting up my ingredients first in little saucers so as not to miss anything.
¤ The first thing I do is to mix my blended egusi seeds with water to make a paste (if you want to make it in a chunk, add very little water so you can mold, if dispersed, mix with more water to make paste and not watery). Set aside.
¤ Next step is grind your tomatoes, pepper, onions and a little bit of any native root you wish to add.