The Nigerian Egusi soup, prepared with melon seeds, is a native soup to the southern part of Nigeria, Africa, especially the Igbo’s and Yoruba ethnic group. Egusi soup is also one of the most popular soups for all Nigerians that like Nigerian Fufu , Eba (Garri), Semolina, Semovita, Pounded yam, wheat etc. Egusi is also known as Miyan Gushi in Hausa. Some people also eat rice with Egusi soup, you could try it out if you think you would enjoy it. Before preparing the soup, soak the dry fish for about half an hour (30 Minutes). Boil the stock fish for 20 Minutes and leave in the pot with the hot water to soak for about an hour.Much closer to your cooking time, grind the Egusi with a dry mill. Grind the cray fish and the dry pepper separately and set aside. Wash the vegetables to be used and Cut into tiny pieces.Boil the shaki, stock fish and dry fish in 1 litre of water till they are well done. First sign of a done shaki is that the cuts will starts curling on it’self.Wash the Beef to be used for the Egusi soup, and place in a pot and start steaming at medium heat. There is no need to add water at this stage. When the meat is done add 3 cubes of Knorr or any other stock cubes. This method makes the meet cook faster while retaining all the taste. Also meat contains lots of water and you will notice the increase in the water constituents as the meat starts to boil.