Pounded Yam and Egusi Soup Recipe
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.
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.