Nigerian Egusi Soup is a flavorful and hearty soup made from melon seeds, often enjoyed with pounded yam—a popular starchy side dish. Here’s a detailed recipe for making Egusi Soup with Pounded Yam:
Nigerian Egusi Soup Recipe
Ingredients
- Egusi (Melon Seeds): 1 cup (ground)
- Beef: 1 lb (cut into chunks)
- Goat Meat: 1 lb (cut into chunks, optional)
- Stockfish: 1/2 lb (soaked and shredded, optional)
- Dry Fish: 1/2 lb (soaked and shredded, optional)
- Palm Oil: 1/2 cup
- Tomatoes: 2 medium (blended, optional)
- Red Bell Peppers: 2 large (blended)
- Onions: 2 medium (chopped)
- Garlic: 3 cloves (minced, optional)
- Ginger: 1-inch piece (minced)
- Ground Crayfish: 2 tablespoons
- Ground Pepper: 1-2 tablespoons (to taste)
- Seasoning Cubes or Maggi: 2-3 (to taste)
- Salt: to taste
- Bitterleaf or Spinach: 2 cups (washed and chopped; optional for bitterness and flavor)
- Periwinkle: 1 cup (fresh or canned; optional)
Instructions
- Prepare the Meat:
- In a large pot, add the beef, goat meat (if using), and a little water. Season with salt, seasoning cubes, and chopped onions. Cook until the meat is tender.
- Prepare the Egusi Mixture:
- While the meat is cooking, blend the tomatoes and red bell peppers into a smooth puree. Set aside.
- In a separate bowl, mix the ground egusi with a bit of water to form a thick paste. You can adjust the amount of water to achieve a thick, creamy consistency.
- Cook the Soup Base:
- In another pot or pan, heat the palm oil over medium heat. Add the chopped onions and cook until translucent.
- Add the minced garlic and ginger, and cook for an additional minute until fragrant.
- Pour in the tomato and bell pepper puree. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell disappears.
- Add Egusi Paste:
- Stir in the egusi paste. Mix well to combine. The egusi will begin to cook and thicken the soup. Simmer for about 10-15 minutes, stirring occasionally.
- Combine Ingredients:
- Add the cooked meat, stockfish, dry fish, and periwinkle (if using) to the pot. Stir well.
- Add ground crayfish, ground pepper, and more seasoning cubes if needed. Stir to combine.
- Simmer for another 10-15 minutes, allowing the flavors to meld together. Adjust seasoning and consistency as needed.
- Add Greens:
- Stir in the chopped bitterleaf or spinach. Cook for an additional 5-10 minutes until the greens are well incorporated and tender.
- Finish and Serve:
- Once the soup is thick and the flavors are well combined, remove from heat.
- Serve hot with pounded yam.
Pounded Yam Recipe
Ingredients
- Yam Tubers: 2 large (or use yam flour as an alternative)
- Water: as needed
- Salt: to taste(optional)
Instructions
- Prepare the Yam:
- Peel the yam tubers and cut them into chunks. Place them in a pot of water.
- Cook the Yam:
- Boil the yam chunks in salted water until they are tender and easily pierced with a fork (about 20-30 minutes).
- Pound the Yam:
- Drain the yam and place it in a mortar and pestle, or use a stand mixer with a paddle attachment.
- Pound the yam until smooth and free of lumps. If using a stand mixer, beat on high speed until smooth.
- Alternatively, you can use yam flour (instant pounded yam flour). Follow the instructions on the package, usually involving mixing the flour with hot water and stirring until smooth.
- Serve:
- Serve the pounded yam hot alongside your Egusi Soup.
Enjoy your delicious Nigerian Egusi Soup with pounded yam! This combination is hearty, flavorful, and deeply satisfying.
