Entree: Nigeria – Nigerian Party Food – Egusi Soup with Pounded Yam (Thick melon-seed stew served with hand-pounded yam)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 8 oz (225 g) ground egusi (melon) seeds
- 1 lb (454 g) beef or goat, cut into bite-size pieces
- 6 oz (170 g) smoked fish, cleaned and flaked
- 6 tbsp (90 ml) red palm oil
- 1 medium (approx. 110 g) onion, finely chopped
- 2 (to taste) Scotch bonnet peppers, blended or finely chopped
- 2 tbsp (15 g) ground dried crayfish
- 6 cups (1.4 L) beef or chicken stock (or water)
- 2 cups (60 g) chopped bitterleaf or 4 cups (120 g) chopped spinach (fresh)
- 2 seasoning cubes (bouillon)
- Salt to taste
- 1 tbsp (15 g) ground crayfish (optional extra for depth)
- 2 bay leaves (optional)
- For pounded yam (traditional):
  - 2 lb (900 g) white yam tuber, peeled and cut into chunks
- OR instant pounded-yam alternative:
  - 2 cups (200 g) yam flour (elubo) and water as package directs

Instructions

1. Prepare the proteins: rinse the beef or goat and place in a pot with half the chopped onion, one seasoning cube, bay leaves (if using), and enough stock or water to cover. Bring to a boil, then simmer until tender, about 45–60 minutes; reserve the cooking stock.
2. While the meat cooks, toast the ground egusi in a dry skillet over medium heat, stirring, until fragrant and slightly dry, 3–5 minutes; remove and set aside.
3. In a large heavy pot, heat the palm oil over medium heat. Sauté the remaining chopped onion until translucent, then add the blended Scotch bonnet and cook 2 minutes to mellow raw edge.
4. Add the toasted egusi to the palm oil mixture and stir continuously for 3–5 minutes until it forms a slightly grainy paste and begins to brown at the edges.
5. Pour in about 3 cups (720 ml) of the reserved meat stock (add more for desired soup thickness) and bring to a simmer. Stir to incorporate the egusi paste into the stock.
6. Add the cooked meat and flaked smoked fish to the pot, along with ground crayfish and the second seasoning cube. Simmer 10–15 minutes so flavors meld; adjust salt.
7. Fold in the chopped bitterleaf or spinach and simmer 5–8 minutes until greens are tender and integrated into the stew. If the soup is too thick, add additional stock to reach desired consistency.
8. Taste and adjust seasoning; finish with a drizzle of palm oil if desired. Keep warm while you prepare the pounded yam.
9. For traditional pounded yam: boil the yam chunks in salted water until very soft, then pound with a mortar and pestle or use a stand mixer/food processor until smooth and stretchy, adding cooking water sparingly to reach a stiff, smooth dough. Shape into balls and serve with hot egusi soup.
10. For instant pounded yam: prepare yam flour per package directions into a smooth, stiff mash and serve with egusi soup.