Pounded Yam and Egusi Soup is a popular Nigerian dish that is hearty, flavorful and comforting. This Pounded Yam and Egusi Soup recipe features smooth, stretchy pounded yam served with a rich, savory egusi soup.
Egusi soup is made from ground melon seeds, spinach, meat and spices, creating a thick, flavorful stew. Learning how to make Pounded Yam and Egusi Soup is simple and rewarding.
This traditional Nigerian dish is perfect for lunch, dinner, or special gatherings. Everyone will enjoy the bold flavors and creamy texture of this homemade recipe.
My Experience With This Recipe
I first tried making Pounded Yam and Egusi Soup last month, and it was amazing. The pounded yam was soft and stretchy, perfect for scooping the thick egusi soup.
The soup was rich, flavorful and packed with tender meat and spinach. Making this dish felt rewarding because it brought the taste of Nigeria to my kitchen.
My family loved it and I served it with extra pepper sauce for spice. This recipe is now my go-to for a comforting, filling meal that everyone enjoys.
Recipe Card Info
- Recipe Name: Pounded Yam and Egusi Soup
- Servings: 4
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Course: Main Course
- Cuisine: Nigerian
- Calories: 450 kcal per serving
Equipment List
- Large pot or saucepan
- Wooden spoon or spatula
- Mortar and pestle or yam pounding tool
- Knife and cutting board
- Mixing bowl
- Measuring cups and spoons
Ingredients You Need for Pounded Yam and Egusi Soup
For Pounded Yam:
- 2 cups yam flour (or boiled yam)
- 4 cups water
For Egusi Soup:
- 1 cup ground egusi (melon seeds)
- 2 tablespoons palm oil
- 1 small onion, chopped
- 2 cups chopped spinach or bitter leaf
- 1 cup cooked meat (beef, goat, or chicken)
- 1/2 cup stock or water
- 1–2 teaspoons ground crayfish
- 1–2 Scotch bonnet peppers, chopped
- Salt and black pepper to taste
Instructions
- Prepare Pounded Yam
Boil water in a pot. Slowly add yam flour, stirring continuously to avoid lumps. - Cook Yam Until Smooth
Stir yam mixture over medium heat until it becomes stretchy, smooth and soft. - Form Pounded Yam Balls
Scoop pounded yam into small balls. Keep warm while preparing egusi soup. - Heat Palm Oil
In a large pot, heat 2 tablespoons palm oil over medium heat until oil melts and slightly red. - Sauté Onion and Peppers
Add chopped onion and Scotch bonnet peppers. Cook for 3–4 minutes until fragrant. - Add Egusi
Stir in ground egusi. Cook for 5–7 minutes, stirring constantly to prevent burning. - Add Stock and Meat
Pour in stock or water and add cooked meat. Stir well to combine. - Cook Soup Until Thick
Simmer egusi soup for 15–20 minutes, stirring occasionally until thick and flavorful. - Add Crayfish and Spinach
Add ground crayfish and chopped spinach. Stir and cook for 5 minutes until leaves are tender. - Season to Taste
Add salt and black pepper according to taste. Adjust spices if desired before serving. - Serve the Dish
Place pounded yam on plates and ladle egusi soup over the top. Enjoy immediately.
Recipe Tips
- Use fresh spinach or bitter leaf for best flavor.
- Stir pounded yam continuously to avoid lumps.
- Adjust pepper for mild or spicy taste.
- Cook soup slowly to allow flavors to develop.
- Serve immediately for best texture and taste.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 20 g |
| Carbohydrates | 55 g |
| Fat | 18 g |
| Fiber | 6 g |
Serving Suggestions
Serve Pounded Yam and Egusi Soup hot for a traditional Nigerian experience. This dish is perfect for lunch, dinner or family gatherings. Pair with a side of pepper sauce or extra spinach for added flavor.
It is filling and hearty, ideal for sharing with friends and family. Scoop the soup with the pounded yam balls for the authentic eating experience.
Best Sides To Serve With
- Extra spinach or bitter leaf
- Pepper sauce for added spice
- Steamed vegetables
- Fried plantains as a side snack
Storage and Reheating Tips
Store leftover egusi soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if soup thickens.
Pounded yam is best eaten fresh but can be reheated in a microwave with a little water, stirring occasionally to restore softness. Do not freeze pounded yam, as texture changes when thawed.
Pounded Yam and Egusi Soup Recipe
Ingredients
For Pounded Yam:
- 2 cups yam flour or boiled yam
- 4 cups water
For Egusi Soup:
- 1 cup ground egusi melon seeds
- 2 tablespoons palm oil
- 1 small onion chopped
- 2 cups chopped spinach or bitter leaf
- 1 cup cooked meat beef, goat, or chicken
- 1/2 cup stock or water
- 1 –2 teaspoons ground crayfish
- 1 –2 Scotch bonnet peppers chopped
- Salt and black pepper to taste
Instructions
Prepare Pounded Yam
- Boil water in a pot. Slowly add yam flour, stirring continuously to avoid lumps.
Cook Yam Until Smooth
- Stir yam mixture over medium heat until it becomes stretchy, smooth and soft.
Form Pounded Yam Balls
- Scoop pounded yam into small balls. Keep warm while preparing egusi soup.
Heat Palm Oil
- In a large pot, heat 2 tablespoons palm oil over medium heat until oil melts and slightly red.
Sauté Onion and Peppers
- Add chopped onion and Scotch bonnet peppers. Cook for 3–4 minutes until fragrant.
Add Egusi
- Stir in ground egusi. Cook for 5–7 minutes, stirring constantly to prevent burning.
Add Stock and Meat
- Pour in stock or water and add cooked meat. Stir well to combine.
Cook Soup Until Thick
- Simmer egusi soup for 15–20 minutes, stirring occasionally until thick and flavorful.
Add Crayfish and Spinach
- Add ground crayfish and chopped spinach. Stir and cook for 5 minutes until leaves are tender.
Season to Taste
- Add salt and black pepper according to taste. Adjust spices if desired before serving.
Serve the Dish
- Place pounded yam on plates and ladle egusi soup over the top. Enjoy immediately.
Notes
- Use fresh spinach or bitter leaf for best flavor.
- Stir pounded yam continuously to avoid lumps.
- Adjust pepper for mild or spicy taste.
- Cook soup slowly to allow flavors to develop.
- Serve immediately for best texture and taste.
FAQs about Pounded Yam and Egusi Soup
Q1: Can I use other greens instead of spinach?
Yes, bitter leaf or kale can be used, but spinach is softer and blends well with egusi soup.
Q2: Can I make pounded yam from boiled yams?
Yes, boil yam until soft, then pound with mortar or blend until smooth and stretchy.
Q3: Can I make this dish vegetarian?
Yes, omit meat and use vegetable stock. Add more spinach or mushrooms for protein.
Q4: How spicy is this soup?
Spiciness depends on Scotch bonnet peppers. Adjust quantity to your taste preference.
Q5: Can I store pounded yam and soup separately?
Yes, store them separately for best texture. Combine and reheat just before serving.
Conclusion
Pounded Yam and Egusi Soup is a hearty, traditional Nigerian dish that is easy to make at home. This recipe is flavorful, comforting and perfect for family meals or special occasions.
Learning how to make Pounded Yam and Egusi Soup is simple with fresh ingredients and a few steps. The creamy, thick egusi soup pairs beautifully with soft, stretchy pounded yam.
Serve hot and enjoy the authentic taste of Nigeria. Everyone will love this delicious, filling and nutritious meal.
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Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
