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Pounded Yam and Egusi Soup! This classic combination is a match made in heaven, and for good reason. Made from boiled yams, is a comforting swallow, while Egusi Soup, packed with protein-rich melon seeds and veggies, adds a nutritious flavor.
The combination creates a satisfying and nourishing meal that’s loved by many. It’s a beloved favorite in Nigerian cuisine. We love it so much and there’s hardly a home that doesn’t eat pounded yam.
Is Pounded Yam the Same as Fufu?
No, pounded yam and fufu are not the same. Pounded yam is made by pounding boiled yam until it becomes a smooth, elastic dough-like texture. Fufu, on the other hand, is made by pounding boiled cassava into a similar dough-like texture.
Pounded Yam and Egusi Soup
Ingredients
Pounded Yam
- 1 tuber yam
- water
Egusi Soup
- 1 cup grounded/milled Egusi
- 5 bonnet pepper (ata rodo) Grated
- ½ cup palm oil
- 1 small onion
- 3 seasoning cubes
- Locust beans (Iru)
- Salt
- Sliced vegetable leaves
- 1 big cow skin (ponmo)
- Brown stock (meat stock)
- 2 Fresh/dried fish
- Protein of choice
Instructions
Pounded Yam
- Peel the yam and rinse in clean water.
- Arrange the yam in a pot.
- Boil the yam until it is tender.
- Wash the mortar and pestle until it is clean.
- Pound the yam until it is smooth, add warm/hot water used for cooking the yam while pounding.
Egusi Soup
- Mix the milled egusi, salt, a little onion, and brown stock to form a paste. Set aside.
- On a medium heat, place a clean pot.
- Pour the palm oil into the pot. Pour in the egusi paste in the palm oil ( pour in the egusi paste before the palm oil is hot to avoid smoky egusi soup)
- Pour in the grated pepper and stir.
- Add the locust beans to the soup (rinse the locust beans to remove sand). Allow to cook for 3 minutes.
- Add the beef, cow skin, fish, and stir to incorporate well.
- Correct the seasoning, add the sliced vegetable leaves and diced onions. Leave to simmer for 5 minutes.
Tried this recipe?Let us know how it was!
