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.
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