Pounded Yam and Egusi Soup Recipe
One such treat is the Pounded Yam and Egusi Soup recipe, a duo that brings the heartwarming essence of traditional Nigerian food to your plate.
Ingredients
- Tuber yam
- Yam flour
- 1 Pound Boneless chicken Cut into bite-size pieces
- 1 Medium Sliced Onion
- 2 pieces Maggi Cubes
- 2 Fresh Chile peppers
- 2 cups Melon seeds
- 340 gram Frozen Spinach thawed thawed
- 1/2 cup Palm oil
- 1 cup Vegetable oil
- Dried fish
- Salt to taste
- Dried shrimp
- Crayfish
Instructions
- Preparing Pounded Yam (Method 1: Mortar and Pestle)
- Peel and clean yam.
- Cut yam into chunks and boil until soft.
- Pound yam until smooth and stretchy.
- Shape into balls and wrap in plastic.
Preparing Pounded Yam (Method 2: Blender)
- Cut and boil yam until soft.
- Blend yam until smooth.
- Adjust consistency as needed.
- Shape as desired.
Preparing Pounded Yam (Method 3: Hand Mixer)
- Boil and soften yam.
- Hand mix yam until smooth and lump-free.
- Preparing Pounded Yam (Method 4: Yam Flour)
- Heat water and mix with flour until thick.
- Knead and cook for 10 minutes.
- Shape into balls and serve with soup.
Making Egusi Soup
- Cook chicken and dried fish with onions, Maggi cubes, and salt.
- Boil water, then simmer for 30 minutes.
- Blend chile peppers and onion, set aside.
- Blend shrimp, crayfish, and melon seeds into a powder.
- Squeeze excess liquid from spinach.
- Add onion and pepper mix to the cooked chicken and simmer.
- Stir in melon seed powder, sesame seeds, and more Maggi cubes.
- Add spinach, and oils, cover, and cook for 5 minutes.