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Pounded Yam and Egusi Soup
Danie główne

Pounded Yam and Egusi Soup

1 godz. 15 minPorcje: 4Nutri-Score C€€
od @theadenike_a1 importugotowano 0 razy
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Składniki

4 osoby
  • egusi seeds (ground)Spiżarnia300 g
  • pounded yam flourSpiżarnia400 g
  • beef (cut into chunks)Mięso500 g
  • smoked fish (deboned and flaked)Ryby200 g
  • palm oilSpiżarnia120 ml
  • onion (chopped)Warzywa i owoce1 kawałek
  • scotch bonnet pepper (blended)Warzywa i owoce2 kawałki
  • spinach (chopped)Warzywa i owoce200 g
  • seasoning cubeSpiżarnia2 kawałki
  • saltPrzyprawy5 g
  • waterNapoje800 ml

na porcję

Wartości odżywcze

778kcal

Węglowodany
85 g
Białko
36 g
Tłuszcz
33 g
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Przybory

  • Garnek
  • Patelnia
  • wooden spoon
  • Miska

krok po kroku

Przygotowanie

  1. Season and cook the meat

    • Place the beef in a pot with the chopped onion, seasoning cubes, salt and some water.
    • Boil until the meat is tender, then reserve the meat and the stock.
    Krok 1

  2. Prepare the egusi mixture

    • Mix the ground egusi seeds with a little water to form a thick paste.
    • Blend the scotch bonnet pepper and set aside.
    Krok 2

  3. Fry the egusi

    • Heat the palm oil in a pan and add the egusi paste in small lumps.
    • Fry gently until the egusi is firm and golden.
    Krok 3

  4. Simmer the soup

    • Add the reserved meat stock and the blended pepper to the pot.
    • Add the cooked beef and the flaked smoked fish, then simmer until the oil rises to the surface.
    Krok 4

  5. Add the vegetables

    • Stir the chopped spinach into the soup.
    • Cook briefly and adjust the seasoning.
    Krok 5

  6. Make the pounded yam

    • Bring water to a boil and gradually whisk in the pounded yam flour.
    • Turn and knead the dough until smooth and stretchy.
    Krok 6

  7. Serve

    • Shape the pounded yam into balls and serve with the hot egusi soup.
    Krok 7
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