Pounded Yam and Egusi Soup Recipe

Pounded Yam and Egusi Soup Recipe

Let’s explore Nigerian cuisine, where flavours come alive and dishes share stories of culture. 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.

Why Choose Pounded Yam and Egusi Soup?

I was wondering what makes this dish special. It’s simple. Pounded Yam and Egusi Soup create a unique blend of flavours and textures. Smooth, starchy pounded yam pairs beautifully with rich, nutty egusi soup. 

It’s a hearty, satisfying, and soul-warming dish. Whether you’re a Nigerian food fan or a curious explorer, this dish is a must-try.

When I First Tried Pounded Yam and Egusi Soup

My journey began at a cultural food event. The artful preparation of pounded yam and the inviting aroma of egusi soup drew me in. One spoonful was all it took, and I was captivated. 

The comfort of yam and the complexity of the soup left an enduring impression. Since then, it’s become a cherished part of my homemade meals.

Ingredients To Make Pounded Yam and Egusi Soup

  • Tuber yam
  • Yam flour
  • Boneless chicken Cut into bite-size pieces = 1 Pound 
  • Sliced Onion = 1 Medium 
  • Maggi Cubes = 2 pieces 
  • Fresh Chile peppers = 2 
  • Melon seeds = 2 cups 
  • Frozen Spinach thawed thawed = 340 gram 
  • Palm oil = 1/2 cup 
  • Vegetable oil = 1 cup 
  • Dried fish
  • Salt to taste
  • Dried shrimp
  • Crayfish

How To Make Pounded Yam and Egusi Soup

Step-by-step instructions:

Preparing Pounded Yam (Method 1: Mortar and Pestle)

  1. Peel and clean yam.
  2. Cut yam into chunks and boil until soft.
  3. Pound yam until smooth and stretchy.
  4. Shape into balls and wrap in plastic.

Preparing Pounded Yam (Method 2: Blender)

  1. Cut and boil yam until soft.
  2. Blend yam until smooth.
  3. Adjust consistency as needed.
  4. Shape as desired.

Preparing Pounded Yam (Method 3: Hand Mixer)

  1. Boil and soften yam.
  2. Hand mix yam until smooth and lump-free.

Preparing Pounded Yam (Method 4: Yam Flour)

  1. Heat water and mix with flour until thick.
  2. Knead and cook for 10 minutes.
  3. Shape into balls and serve with soup.

Making Egusi Soup

  1. Cook chicken and dried fish with onions, Maggi cubes, and salt.
  2. Boil water, then simmer for 30 minutes.
  3. Blend chile peppers and onion, set aside.
  4. Blend shrimp, crayfish, and melon seeds into a powder.
  5. Squeeze excess liquid from spinach.
  6. Add onion and pepper mix to the cooked chicken and simmer.
  7. Stir in melon seed powder, sesame seeds, and more Maggi cubes.
  8. Add spinach, and oils, cover, and cook for 5 minutes.

FAQs

How does it taste? 

Pounded Yam and Egusi Soup offer a delightful mix of starchy yam and rich, nutty soup.

Is it spicy? 

You can adjust the spice level to suit your taste.

What can I serve with it? 

Many sides complement this dish perfectly.

Tips for Making Pounded Yam and Egusi Soup

  • Choose Fresh Ingredients: Opt for fresh yam and quality egusi seeds for the best result.
  • Soup Thickness: Adjust the soup thickness according to your preference.
  • Stirring is Essential: Regular stirring ensures a smooth, lump-free pounded yam.

What to Pair with Pounded Yam and Egusi Soup

  • Fried Plantains: Crispy and sweet, they balance the dish beautifully.
  • Vegetable Salad: Fresh greens bring a refreshing touch to your meal.
  • Okra Soup: A classic Nigerian companion that enhances the overall experience.

Storage Tips

  • Pounded Yam and Egusi Soup can be refrigerated for a day or two in airtight containers. But remember, it’s best enjoyed fresh for the full burst of flavours.

More Amazing Recipes

Conclusion

Pounded Yam and Egusi Soup isn’t just a meal; it’s a journey that immerses you in the heart of Nigeria’s culinary traditions. Whether you enjoy it as it is or with additional sides, it’s a taste of Nigeria’s diverse and rich culture. Don’t hesitate to try it and let your taste buds explore the vibrant kitchens of West Africa. Enjoy your meal!

Pounded Yam and Egusi Soup Recipe

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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Nigerian
Servings 4
Calories 304 kcal

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.
Keyword Pounded Yam and Egusi Soup Recipe