Pounded Yam and Egusi

Smooth pounded yam with melon seed soup.

Ingredients

• 1.5 kg Yam
• 2 cups Melon seeds
• 400 g Spinach
• 500 g Beef
• 200 g Smoked fish
• ½ cup Red palm oil
• 1 Onion
• 2 Scotch bonnet
• 3 tbsp Crayfish powder
• 4 cups Stock
• 2 tsp Salt

Method

1. Boil the yam — Cook the peeled yam until very soft, about 25 minutes.
2. Pound — Pound while hot, adding a splash of the cooking water, until completely smooth and stretchy with no lumps.
3. Grind the seeds — Grind the melon seeds and mix with a little water into a thick paste.
4. Fry the egusi — Heat the palm oil, add the blended pepper and onion, then drop the melon paste in spoonfuls and let it fry undisturbed 10 minutes so it forms lumps.
5. Build the soup — Add stock, meat, smoked fish and crayfish and simmer 20 minutes.
6. Add greens — Stir in the spinach and cook 5 minutes.
7. Ready to serve — Serve the pounded yam beside the soup, pinching pieces to scoop.

More Nigeria recipes

• Egusi soup
• suya
• Jollof Rice
• Ofada Rice and Ayamase
• Moi Moi
• Pepper Soup