Nigerians love pounded yam and egusi soup. Boiling yam and pounding it into a dough-like material makes it. Ground melon seeds, veggies, and spices make Egusi Soup a rich and flavorful stew. Pounded yam is given with soup.
Yams are peeled, diced, and cooked until soft to make the meal. A mill and pestle smooths and stretches it. Fry ground melon seeds in oil until golden brown, then add greens, tomatoes, and onions to make Egusi Soup. Chili, garlic, and ginger season the soup.
Nigerians love pounded yam and egusi soup. It’s popular in Nigerian homes and served at weddings and celebrations.
Best Pounded Yam And Egusi Soup
Pounded Yam and Egusi Soup is a recipe that has always interested me. This dish’s origins can be traced back to Nigeria, but its fame has spread across the globe.
I can’t wait to share with you my foolproof recipe for this meal, which combines the stretchy, silky texture of yam with the rich, flavorful broth of the soup.
Pounded Yam And Egusi Soup Ingredients
- 3 cups of water
- 2 cups of pounded yam flour
- 1 cup of egusi seeds
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 habanero pepper, minced (optional)
- 2 tablespoons of palm oil
- 2 tablespoons of ground crayfish
- 1 cup of diced tomato
- 2 cups of beef broth
- 2 cups of chopped spinach or kale (optional)
- Salt and pepper to taste
How To Make Pounded Yam And Egusi Soup
In a large pot, bring 3 cups of water to a boil.
Slowly add the pounded yam flour to the boiling water, stirring constantly to prevent lumps from forming.
Reduce the heat to medium-low and continue stirring until the mixture becomes smooth and thick.
Remove the pot from the heat and set it aside to cool slightly.
In a separate pan, toast the egusi seeds over medium heat until they are lightly browned and fragrant.
Grind the toasted egusi seeds into a fine powder using a spice grinder or food processor.
In a separate pan, heat the palm oil over medium heat.
Add the diced onion, minced garlic, and habanero pepper (if using) to the pan and sauté until the onions are translucent.
Add the ground egusi, ground crayfish, diced tomato, and beef broth to the pan and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
If using, add the chopped spinach or kale to the pan and stir until it is wilted.
Season the soup with salt and pepper to taste.
To serve, place a portion of the pounded yam in a bowl and top it with a ladleful of the egusi soup.
Another Pounded Yam And Egusi Soup Recipe
Step 1: Prepare the Yam
To make Pounded Yam, you will need yam, water, and a mortar and pestle. Begin by peeling and cutting the yam into small pieces. Rinse the yam pieces in cold water to remove any dirt and debris.
Next, transfer the yam pieces into a pot, and add enough water to cover the yam pieces. Place the pot over medium heat and allow it to boil for about 20 to 25 minutes, or until the yam is soft.
Once the yam is soft, remove it from the heat and drain the water using a colander. Transfer the yam into a mortar and pestle and start pounding until it becomes smooth and stretchy. It may take some time and effort, but the end result will be worth it.
Step 2: Prepare the Egusi Soup
To prepare the Egusi Soup, you will need ground Egusi seeds, oil, onion, tomatoes, spinach, pepper, and other spices. Here’s how to make the soup:
- Heat the oil in a pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Add the chopped tomatoes and cook for a few minutes until they soften.
- Add the ground Egusi seeds and stir continuously to avoid lumps.
- Add water and bring to a boil.
- Reduce the heat and let the soup simmer for about 20 minutes.
- Add chopped spinach and pepper to the soup and let it simmer for an additional 5 minutes.
- Taste the soup and adjust the seasoning if necessary.
Step 3: Serve and Enjoy
Once the Pounded Yam and Egusi Soup are ready, serve them hot. To serve, use a spoon or your hands to scoop some pounded yam onto a plate, and pour some Egusi Soup on top of it.
You can garnish the soup with some fresh herbs or chopped vegetables for added flavor and presentation.
Pounded Yam And Egusi Soup Faq’s
What is the difference between Pounded Yam and regular mashed yam?
The difference between Pounded Yam and regular mashed yam?
Pounded Yam is a West African staple food made from yam root that is boiled and then mashed until it becomes smooth and elastic. Regular mashed yam is made by boiling and mashing yam root, but it may not have the same smooth and elastic texture as Pounded Yam.
Can I make Pounded Yam and Egusi Soup without meat?
Yes, you can make the Egusi soup with fish, or make it vegetarian by using only vegetables. The soup will still have a delicious taste.
What should I serve with Pounded Yam and Egusi Soup?
As someone who has made and savored Pounded Yam and Egusi Soup many times, I recommend bringing everything to the table and letting everyone serve themselves. This lets everyone customize their yam and soup portions and assures fairness.
Serve the pounded yam in a big bowl or platter with Egusi Soup. For color and taste, garnish the soup with chopped fresh herbs or chili peppers.
Eat by scooping some yam onto your dish and ladling soup on top. The yam will hold all of the soup’s delicious water.
Enjoy the meal’s textures and aromas. The rich, nutty soup complements the silky, stretchy yam.
How To Store Homemade Pounded Yam And Egusi Soup
Store Pounded Yam and Egusi Soup properly. Before refrigerating, let the soup cool to room temperature. Because heated food in the fridge raises the temperature, bacteria can thrive.
Transfer the soup to an airtight container after cooling. This will prevent the soup from acquiring refrigerator odors and flavors.
Store Pounded Yam in an airtight container. Wrap leftovers in plastic wrap or aluminum foil to prevent drying.
Refrigerated Pounded Yam and Egusi Soup last 3-4 days. Freeze it for longer storage. Transfer the soup and pounded yam to an airtight container or freezer bag and freeze. Thaw it overnight before reheating.
To discourage bacteria formation, reheat Pounded Yam and Egusi Soup completely.
Pounded Yam And Egusi Soup Variations
meatless version: Egusi Soup can be made meatless by omitting the meat or using tofu or seitan. To make the soup healthier and full, add carrots, green beans, and bell peppers.
Seafood version: Add prawns, crab, or any other seafood you like to Egusi Soup. The soup’s sweet and savory seafood will compliment Egusi’s nutty taste.
Chicken version: Use chicken broth and cooked chicken to make chicken Egusi Soup. Chicken adds taste and fills the soup.
Egusi Soup can be made spicy by adding chili chilies or hot sauce. This will spice up the soup.
Pumpkin or sunflower seeds can replace melon seeds if you’re averse to nuts. The seeds will give the soup a rich taste without allergens.
Pounded Yam And Egusi Soup Recipe
Ingredients
- 3 cups of water
- 2 cups of pounded yam flour
- 1 cup of egusi seeds
- 1 medium onion diced
- 3 cloves of garlic minced
- 1 habanero pepper minced (optional)
- 2 tablespoons of palm oil
- 2 tablespoons of ground crayfish
- 1 cup of diced tomato
- 2 cups of beef broth
- 2 cups of chopped spinach or kale optional
- Salt and pepper to taste
Instructions
- In a large pot, bring 3 cups of water to a boil.
- Slowly add the pounded yam flour to the boiling water, stirring constantly to prevent lumps from forming.
- Reduce the heat to medium-low and continue stirring until the mixture becomes smooth and thick.
- Remove the pot from the heat and set it aside to cool slightly.
- In a separate pan, toast the egusi seeds over medium heat until they are lightly browned and fragrant.
- Grind the toasted egusi seeds into a fine powder using a spice grinder or food processor.
- In a separate pan, heat the palm oil over medium heat.
- Add the diced onion, minced garlic, and habanero pepper (if using) to the pan and sauté until the onions are translucent.
- Add the ground egusi, ground crayfish, diced tomato, and beef broth to the pan and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- If using, add the chopped spinach or kale to the pan and stir until it is wilted.
- Season the soup with salt and pepper to taste.
Notes
- Boil and mash yams or cassava to make pounded yam.
- If you can’t get egusi seeds, use ground pumpkin or sunflower seeds.
- Add water or broth to thin the soup.
- Add or remove habanero pepper to customize the soup’s heat.
