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Pounded Yam and Egusi Soup Recipe

Pounded Yam and Egusi Soup Recipe

If you want a tasty, filling meal, try this Pounded Yam and Egusi Soup Recipe. This popular Nigerian dish has smooth, stretchy pounded yam with a rich, savory egusi soup. 
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Cuisine Nigerian
Servings 4
Calories 500 kcal

Equipment

  • Large pot
  • Mixing Bowl
  • Wooden Spoon
  • Potato masher or stand mixer
  • Knife
  • Cutting Board
  • Measuring cups and spoons

Ingredients
  

For Pounded Yam:

  • 2 cups yam flour
  • 4 cups water

For Egusi Soup:

  • 2 cups ground egusi seeds
  • 1/2 cup palm oil
  • 1 lb beef cubed
  • 1/2 lb goat meat cubed
  • 1/2 lb stockfish soaked and shredded
  • 1/2 cup ground crayfish
  • 1 large onion chopped
  • 3 tablespoons ground pepper
  • 1 tablespoon seasoning cubes
  • 2 cups spinach or bitter leaf chopped
  • Salt to taste

Instructions
 

Prepare the Pounded Yam

  • Boil water in a large pot.
  • Add yam flour slowly, stirring all the time.
  • Cook and stir until smooth and stretchy.

Prepare the Egusi Soup

  • Heat palm oil in a large pot.
  • Add chopped onions and cook until soft.
  • Add beef, goat meat, and stockfish; cook until tender.
  • Stir in ground egusi seeds.
  • Add ground crayfish, pepper, and seasoning cubes.
  • Cook and stir until thickened.
  • Add chopped spinach or bitter leaf.
  • Add salt to taste.

Notes

  1. Use a stand mixer for smoother pounded yam.
  2. Soak stockfish overnight to make shredding easier.
  3. Stir the egusi soup often to prevent burning.
  4. Adjust the pepper to match your spice preference.
  5. Use fresh spinach or bitter leaf for better taste.
Keyword Pounded Yam and Egusi Soup Recipe