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Embark on a culinary journey to Nigeria with our Pounded Yam and Egusi recipe. This traditional West African dish combines smooth, fluffy pounded yam with a rich and hearty egusi soup, creating a flavorful and comforting meal. Join us in mastering this beloved Nigerian classic.
2 lbs (0.9 kg) Yam
1 cup Egusi (ground melon seeds)
1/2 cup Palm Oil
1 lb (0.45 kg) Beef, cubed
2 cups Spinach or Bitterleaf, chopped
2 Tomatoes, diced
2 Onions, finely chopped
2 tbsp Ground Crayfish
2 Scotch Bonnet Peppers, blended
Salt and Pepper to taste
Peel and cut the yam into chunks. Boil the yam until tender. Drain and place in a mortar or food processor. Pound or blend until smooth and stretchy.
In a pot, heat palm oil and sauté one finely chopped onion until translucent. Add cubed beef and cook until browned. Stir in ground crayfish, diced tomatoes, and blended scotch bonnet peppers. Add the egusi, stirring continuously to avoid lumps. Pour in water or stock to achieve your desired soup consistency. Simmer until the egusi is cooked and the soup thickens. Add chopped spinach or bitterleaf and cook until wilted. Season with salt and pepper to taste.
Serve the smooth pounded yam alongside a generous portion of egusi soup. Enjoy the contrast of textures and flavors for an authentic Nigerian dining experience.
Pounded Yam and Egusi is a celebration of Nigerian culinary heritage. The velvety yam pairs perfectly with the robust flavors of egusi soup, offering a taste of West Africa in every bite.