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Pounded Yam and Egusi Soup
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Pounded Yam and Egusi Soup

1 h 15 minServes 4Nutri-Score C€€
from @theadenike_a1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • egusi seeds (ground)Pantry300 g
  • pounded yam flourPantry400 g
  • beef (cut into chunks)Meat500 g
  • smoked fish (deboned and flaked)Fish200 g
  • palm oilPantry120 ml
  • onion (chopped)Produce1 piece
  • scotch bonnet pepper (blended)Produce2 pieces
  • spinach (chopped)Produce200 g
  • seasoning cubePantry2 pieces
  • saltSpices5 g
  • waterBeverages800 ml

per serving

Nutrition

778kcal

Carbs
85 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • wooden spoon
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Add the vegetables

    • Stir the chopped spinach into the soup.
    • Cook briefly and adjust the seasoning.
    Step 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.
    Step 6

  7. Serve

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