Pounded yam and Egusi soup. Learn how to make Nigeria's most popular soup Egusi. Pounded Yam is a staple in many West African homes, but it is not usually eaten by itself, it is often paired with many delicious African soups, and stews. Other food in the swallow group includes fufu - made from cassava flour, Eba, Amala, and more.
The soup is thickened with ground melon, gourd, or squash seeds.
Look for the seeds in African or International grocery stores.
Pumpkin seeds, also known as pepitas, can be substituted and are available in Latin American grocery stores.
You can cook Pounded yam and Egusi soup using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Pounded yam and Egusi soup
- Prepare of Grounded Egusi.
- Prepare of Maggi.
- You need of Water-leaf.
- It's of Pepper.
- You need of Beef.
- It's of Palm oil.
- Prepare of Cray fish.
- You need of Onions.
- Prepare of Garlic.
Pounded yam is one of the many yam recipes in Nigeria. it is very delicious and also very popular. I like it best when it is served with egusi soup. Most folks outside the shores of Nigeria are yet to completely grasp the idea behind pounding yam. Melon soup also known as egusi soup is a popular soup recipe in the Western part of Africa.
Pounded yam and Egusi soup instructions
- For the Egusi soup, you’ll first boil your beef together with salt,onion and Vedan or ajino so that it’ll be soft and tender..
- So after then, you’ll add up your palm oil, grounded chili and bell pepper,maggi, and garlic. Allow it to boil for 10-15minutes..
- Then you’ll add up your water leaf, when it boil, you’ll add up your egusi and allow it to boil again for 5 minutes..
This soup is best served with pounded yam, fufu or eba. Egusi soup and pounded yam is such a mouthwatering and appetising dish to behold. Nigerian Soups are those special sauces that accompany the major Nigerian food commonly known as Fufu. Fufu is a generic name for food you swallow All other soups not mentioned above are low carb Nigerian Soups. Watch out, some may be high in fat.
