Pounded Yam and Egusi Soup Recipe
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.
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!