Entree: Benin – Pounded Yam with Egusi (mashed yam with melon-seed stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) white yam, peeled and cut into 1–2 inch chunks
- 1/2 tsp (2.5 g) salt for yam
- 1 cup (120 g) ground egusi (melon seeds)
- 1/3 cup (80 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) stewing beef, cut into 1-inch pieces
- 4 oz (115 g) smoked fish, deboned and flaked
- 1 medium onion (150 g), finely chopped, divided
- 2 medium tomatoes (or 1 cup / 240 g canned tomatoes), chopped
- 2 tbsp (30 ml) tomato paste
- 2 scotch bonnet or habanero peppers, minced (adjust to heat preference)
- 2 cups (480 ml) beef or chicken stock (plus more as needed)
- 1 tsp (5 g) ground crayfish (optional)
- 6 cups (180 g) fresh spinach or bitterleaf, chopped
- 1 bouillon cube (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- Water as needed for boiling and adjusting stew thickness

Instructions

1. Prepare the pounded yam: place yam chunks in a pot and cover with water. Add 1/2 tsp salt and bring to a boil; simmer until very tender, about 20–25 minutes. Drain, then pound in a mortar and pestle until smooth and elastic, or mash vigorously with a sturdy spoon or use a stand mixer/food processor to achieve a smooth, stretchy consistency. Keep covered and warm. (If using instant yam flour, follow package directions to form a smooth dough-like swallow.)
2. Brown the beef: heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat. Season beef with a pinch of salt and pepper and brown on all sides, about 6–8 minutes. Remove and set aside.
3. Sauté aromatics: in the same pot add the remaining 1 tbsp (15 ml) vegetable oil and 1/3 cup (80 ml) palm oil. Add half the chopped onion and cook over medium heat until translucent, about 4 minutes. Add the minced peppers and remaining onion and cook 2–3 minutes more.
4. Build the stew base: stir in the chopped tomatoes and tomato paste and cook until the mixture darkens and oil separates slightly, about 8–10 minutes. Add ground egusi mixed with 2–3 tbsp (30–45 ml) water to form a loose paste and spoon it into the pot, stirring to combine.
5. Add stock and simmer: return the browned beef to the pot, pour in 2 cups (480 ml) stock (add more to reach your desired consistency), add the bouillon cube if using, and bring to a gentle simmer. Cover and cook until beef is tender, about 20–30 minutes.
6. Finish with fish and greens: add the smoked fish, ground crayfish (if using), chopped spinach or bitterleaf, salt, and black pepper. Simmer uncovered for 5–8 minutes until greens are wilted and flavors meld. Adjust seasoning and thickness with water or stock.
7. Serve: scoop warm pounded yam onto plates or a communal bowl and serve the egusi stew alongside or ladled on top. Eat by hand, pinching off pounded yam and dipping into the stew as traditional.