Pounded Yam and Egusi Soup
Serves 4
Ingredients
Method
Pounded Yam
1 kg. Yam, Peeled and Cut into Chunks
Water As Needed
200 g. Egusi (Melon Seeds), Ground Or Milled
500 g. Spinach Or Bitter Leaf, Washed and Cut
100 ml. Palm Oil
1 Medium Onion, Chopped
2 Scotch Bonnet Peppers, Chopped
200 g. Dried Fish
200 g. Beef, Cut into Bite-size Pieces
1 l. Water Or Stock
2 g. Salt
2 g. Crayfish Powder (Optional)
Boil the yam chunks until soft, then drain.
Pound the yam in a mortar until smooth and stretchy, adding small amounts of hot water as necessary.
Mold into balls and keep warm.
Egusi Soup
Season beef with onion, salt, and pepper. In a pot, cook beef with water until tender.
In a separate pan, heat palm oil over medium heat. Add onions, and sauté until translucent.
Add egusi to the pan and stir continuously until it forms a roux.
Gradually add water or stock, continuously stirring to prevent lumps.
Add the cooked meat, dried fish, peppers, salt, and crayfish powder if using. Allow to simmer for 20 minutes.
Add spinach or bitter leaf, simmer for an additional 5 minutes.
Serve hot with fufu or pounded yam.