Water leaves and Egusi soup combo

To cook water leaves for Egusi soup, start by steaming them in a clean pot until the water is almost dried up. This helps reduce the water content, ensuring your soup isn't too watery. After that, you can add your pre-cooked meat and meat stock to the pot.

Yes, you can substitute water leaves with other leafy greens like spinach or kale if they're not available. However, keep in mind that the flavor and texture may vary slightly. Ugwu (pumpkin leaves) can also be used in combination for added nutrition.

To store leftover Egusi soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When reheating, add a little water to restore its consistency.

Egusi soup pairs well with various swallows like pounded yam, fufu, or eba. You can also serve it with rice for a different twist. The rich flavors of the soup complement these starchy sides beautifully.

Egusi soup is naturally gluten-free and can be made vegan by omitting the meat and using vegetable stock instead. If you're watching your sodium intake, consider reducing the amount of seasoning cubes and salt used in the recipe.