Are you up for trying a new cuisine? Indulge in the cultural heritage and nourishing ingredients of Pounded Yam and Egusi Soup Recipe and enjoy the rich, comforting, nutty, and savory flavors all at once!
Pounded Yam and Egusi Soup is a traditional Nigerian dish that has surprising ingredients. You will probably have yet to try them together in a single dish.
Loaded with the nutty and rich flavor of egusi, this soup is loaded with the heat of bell pepper and habanero pepper. Not only this, it also has 3-4 different protein sources and vegetables to make it a complete deal for nutrition.
So why wait for so long?
What Will You Love About This Recipe
With its roots deep down in Nigerian cuisine and traditions, Pounded Yam and Egusi Soup lets you experience the richness and exquisite flavor of Nigerian traditions. From preparation to consumption, this recipe will take you on an unforgettable culinary journey.
Pounded yam and egusi soup is loaded with different types of nutrition including protein variations, leafy greens, and seeds. It makes the recipe a very healthy option to consume if you are a diet-conscious person.
Whether you are a vegetarian, a vegan, or gluten-free, you can amend this recipe according to your dietary preference and enjoy it.
The richness of Pounded yam and egusi soup is not just confined to its flavor. It is also so filling that it vanishes your hunger for hours and keeps you full for a long time.
Ingredients
To make Pounded Yam and Egusi Soup, you need the ingredients in the following quantities:
- Egusi (ground melon seeds) = 400 g
- Smoked fish = ½ lb
- Beef = 1 lb
- Locust beans = 3-4 tbsp
- Cow skin = ½ lb
- Beef broth = 16 oz
- Chopped spinach = 50 g
- Ground crayfish = 1 tbsp
- A mixture of habanero pepper and bell pepper = 16 oz
- Stock cubes = 1-3
- Finely chopped onion = 1 large
- Palm oil = 8 oz
- Salt = to taste
- Water = as per requirement
Instructions for Making Pounded Yam and Egusi Soup Recipe
Following is a detailed description of the method on how to make Pounded Yam and Egusi Soup:
Step 1
Take a bowl and add egusi, 3 tbsp of water, and half of the chopped onion in it. Mix them to make a lumpy paste.
Step 2
In a saucepan, add the palm oil and heat it moderately on medium heat. Do not overheat it. Add the remaining chopped onion to the heated palm oil and saute it.
Step 3
Then add the lumpy egusi paste to the saucepan and fry it for a minute or until it turns darker. Then flip it carefully. Fry the other side and take out the lump. Put it aside.
Step 4
In the same oil, add the pepper mixture and fry them. Then add locust beans and beef broth. Cook for 15 minutes to evaporate most of the water and thicken the sauce. It should look dark red.
Step 5
In the red sauce, add cow skin, smoked fish, crayfish, cooked beef, and prepared egusi lumps in the sauce. Mix them all and cook for a few moments before adding the seasonings, that is, salt and stock. Stir again delicately to mix the ingredients but do not break the egusi.
Step 6
Finally, add chopped spinach and stir it again. Cook everything together for 5 minutes. Pounded Yam and Egusi Soup is ready. Dish out and serve hot with rice. Bon Appetit!
Recipe Variations
Here are some variations for you:
Vegetarian/Vegan Option:
- If you like to eat vegan or vegetarian food, you can safely replace the meat with plant-based protein sources. Such as tofu, mushrooms, etc.
- substitute meat stock with vegetable broth.
- In the place of meat, add vegetables such as diced carrots, bell peppers, and green beans.
Seafood Variation:
- You can also add shrimp to this recipe.
- For a more oceanic touch, use fish broth.
Spicy Variation:
- If you are still not satisfied with the hotness of the soup, add spices like cayenne pepper, paprika, or curry powder for extraordinary heat and flavor.
Nutty Flavor Variation:
- For a creamy texture and rich nutty flavor, add ground nuts or cashews to the egusi paste.
- Add a crunch to the soup by garnishing it with the chopped nuts of your choice.
Leafy Greens Variation:
- Don’t just add spinach, use other leafy green vegetables such as bitter leaves, kale, Swiss chard, or collard greens.
Herbs and Seasonings Variation:
- Enhance the flavor and earthiness of the soup with a twist of Italian cuisine by adding herbs like basil, thyme, rosemary, or scent leaves (Nigerian basil).
Creamy Variation:
- Add a sweet and tropical richness to your pounded yam and egusi soup with coconut cream or coconut milk.
More Recipes
Pounded Yam and Egusi Soup Recipe
Ingredients
- Egusi (ground melon seeds) = 400 g
- Smoked fish = ½ lb
- Beef = 1 lb
- Locust beans = 3-4 tbsp
- Cow skin = ½ lb
- Beef broth = 16 oz
- Chopped spinach = 50 g
- Ground crayfish = 1 tbsp
- A mixture of habanero pepper and bell pepper = 16 oz
- Stock cubes = 1-3
- Finely chopped onion = 1 large
- Palm oil = 8 oz
- Salt = to taste
- Water = as per requirement
Instructions
- Take a bowl and add egusi, 3 tbsp of water, and half of the chopped onion in it. Mix them to make a lumpy paste.
- In a saucepan, add the palm oil and heat it moderately on medium heat. Do not overheat it. Add the remaining chopped onion to the heated palm oil and saute it.
- Then add the lumpy egusi paste to the saucepan and fry it for a minute or until it turns darker. Then flip it carefully. Fry the other side and take out the lump. Put it aside.
- In the same oil, add the pepper mixture and fry them. Then add locust beans and beef broth. Cook for 15 minutes to evaporate most of the water and thicken the sauce. It should look dark red.
- In the red sauce, add cow skin, smoked fish, crayfish, cooked beef, and prepared egusi lumps in the sauce. Mix them all and cook for a few moments before adding the seasonings, that is, salt and stock. Stir again delicately to mix the ingredients but do not break the egusi.
- Finally, add chopped spinach and stir it again. Cook everything together for 5 minutes. Pounded Yam and Egusi Soup is ready. Dish out and serve hot with rice. Bon Appetit!
