Pounded Yam And Egusi Soup Recipe

I’ll show you how to make my favorite West African Pounded Yam And Egusi Soup recipe. West African families love this dish, so your family and guests will too.

It’s excellent for special occasions and winter nights because it’s hearty and delicious. It’s easy to make. I’ll give you tips to make great Pounded Yam and Egusi Soup every time. Start!

Best Pounded Yam And Egusi Soup

Pounded Yam and Egusi Soup is a must-make. It’s hearty, tasty, and a terrific opportunity to try something new and bring West African culture into your house.

Its versatility makes me enjoy this dish. You can use any meat or seafood and whatever vegetables you like. It tastes fantastic if you make it vegetarian.

Its unusual texture and flavor are another incentive to sample Pounded Yam with Egusi Soup. Unlike mashed potatoes, pounded yam is smooth and elastic. Egusi soup is thick and rich from pulverized melon seeds.

It’s also a terrific supper for parties and special occasions. Pounded Yam and Egusi Soup’s unusual flavor and texture will wow your guests.

Finally, it’s easier to make than you think. With my step-by-step instructions, you can easily make this delectable recipe. Try Pounded Yam with Egusi Soup. You’ll be glad!

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.

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.

How can I make the Egusi soup less bland?

You can add more seasoning to the Egusi soup and add more pepper, bouillon, and salt to taste. Also, you can add more vegetables to the soup to give it a more distinct taste.

Can I use pre-ground melon seeds for the Egusi soup?

Yes, you can use pre-ground melon seeds, but they may not have the same texture and flavor as freshly ground seeds.

What should I serve with Pounded Yam and Egusi Soup?

Serving Pounded Yam and Egusi Soup has several methods. Make an indentation in a little ball of pounded yam. Spoon Egusi soup into the indentation. The pounded yam holds the broth, making it easier to eat.

Pounded Yam and Egusi Soup can also be served by placing a bit on a plate and ladling the soup over it. This lets diners choose their soup and pounded yam portions.

Pounded Yam And Egusi Soup
Pounded Yam And Egusi Soup

Many people roll pounded yam into egusi broth and eat it with their hands.

Serve it with a spoon or fork so guests can eat it. For added heat, have hot pepper sauce or chili oil on the table.

Pounded Yam and Egusi Soup can be served with steamed vegetables, salad, or stewed meat or fish. This will give guests a more varied and satisfying dinner.

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.

Optional ingredients:

You can also add diced chicken, beef, or seafood to the soup for added protein.

For a heartier soup, you can add diced sweet potatoes, yams, or plantains to the mixture.

To add more flavor to the soup, you can also include diced bell peppers, carrots, or other vegetables of your choice.

Tips: Pounded Yam And Egusi Soup

  • To make pounded yam, you can also use yams or cassava that have been boiled and mashed until smooth.
  • If you have difficulty finding egusi seeds, you can also use ground pumpkin seeds or sunflower seeds as a substitute.
  • If you prefer a less thick soup, you can add more water or broth to the mixture.
  • You can also adjust the spiciness of the soup by adding more or less habanero pepper or omitting it altogether.
Pounded Yam And Egusi Soup Recipe

Pounded Yam And Egusi Soup Recipe

Learn how to make it step by step with tips and tricks to make sure your Pounded Yam and Egusi Soup comes out perfectly every time. Serve it with steamed vegetables, a salad, or a side of stewed meat or fish for a complete and satisfying dinner.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine African
Servings 4 Servings
Calories 367 kcal

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.
Keyword Pounded Yam And Egusi Soup, Pounded Yam And Egusi Soup Recipe

Pounded Yam and Egusi Soup is a hearty West African soup that will please your family and guests. Though time-consuming, the result is worth it. It’s delicious, filling, and a terrific way to try something new and bring West African culture into your house.

Pounded Yam and Egusi Soup can be eaten with your hands or by placing a portion of the pounded yam on a plate and pouring the soup over it.

Storing leftovers properly ensures you can enjoy them again in a few days. Pounded Yam and Egusi Soup is perfect for entertaining, trying a new recipe, or enjoying a substantial supper. Hope you like it!

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