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 have Pounded yam and egusi soup using 9 ingredients and 2 steps. Here is how you cook that.
Ingredients of Pounded yam and egusi soup
- It's 1 of yam.
- You need of Spinach.
- You need of Meat.
- It's of Garlic.
- You need of Onions.
- It's of Maggi/seasoning.
- Prepare of Veg.oil.
- Prepare of Tomatoes.
- It's of Pepper.
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
- Ki fere doya ki wanke ki dafata sosai sai kidaka ta tayi laushi takama jikinta shikenan sai ki kwashe.
- Ki wanke nama kidafa da garlic da onion da maggi dasu seasoning inyayi saiki nika kayan miya kixuba akai kidafa inyayi saiki xuba mai ki soya ki tsada ruwan miyanki daidai bukata kixuba su maggi garlic inya nuna sai ki xuba alayyahunki da albasa da egusi suma sununa shikenan.
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.
