Urhobo people use Egusi in many different dishes. The focus here is on egusi soup known widely as such but by the Urhobos as Emu ri Garri (Garri Soup)
- Egusi (Melon) seeds
- Palm oil
- Beef, goat or Assorted meat
- Fish: dry fish or stockfish can also be cooked with fresh fish only)
- Dry Crayfish (whole or grounded)
- Scotch bonnet pepper
- Vegetable: spinach or other vegetable leaves
- Bitter leaf
- Salt and Stock cubes to taste
- Blend the tomatoes, scotch bonnet pepper and onions; set aside
- Blend Egusi (melon seeds) and set aside
- Soak the dry fish and stockfish in hot water till soft.
- Rinse the vegetables and cut into small pieces
- Cook the beef onions, salt and stock cubes for a reasonable time.
- Pour the red palm oil into a dry pot and heat till hot.
- Add blended tomato mixture and bring to boil
- Add the egusi sauce and boils till you get the consistency you want.
- Add the meat and fish
- Add the bitter leaf and your choice of vegetables
- Cook till you get the right consistency and then add salt.