Pounded Yam And Egusi Soup Recipe
Pounded Yam and egusi soup recipes are very popular Nigerian cuisine that originated in the Kano region. The dish consists of diced yams (sometimes topped with ground peanuts) combined with eggplant, which studded with garlic, dried pepper, and other spices are pounded to a paste until it is formed into a solid block around one or two inches in size.
Ingredients
- Tuber yam
- Yam flour
- 1 Pound Boneless chicken Cut in bite-size pieces
- 1 Medium Sliced Onion
- 2 pieces Maggi Cubes
- 2 fresh Chile peppers
- 2 cups Melon seeds
- 340 gram Frozen Spinach thawed thawed
- 1/2 cup Palm oil
- 1 cup Vegetable oil
- Dried fish
- Salt
- Dried shrimp
- Crayfish
Instructions
Method 1: Using Mortar and Pestle
- Use a sharp knife to peel the yam. Get rid of any discolorations or spots.
- Pour into the water and wash off all dirt immediately after cutting into large chunks.
- Using a medium pot, cook the yams under high heat with enough water to cover them. Taste and adjust salt if necessary.
- Boil for approximately 20 minutes until tender. Drain yams thoroughly in a colander immediately after removing them from the heat.
- Keep your mortar and pestle clean by washing them. Pounded yam until smooth and stretchy in a mortar.
- When necessary, add water while pounding.
- In a bowl, serve the soup immediately after rolling the balls and wrapping them in plastic.
Method 2 (Using blender)
- Yams should be cut into smaller pieces and boiled for about 20 minutes until soft.
- A food processor or blender can be used to process cooked yams. Process for 20-30 seconds, then pulse to check if they're smooth.
- To stretch and soften, add a couple of tablespoons at a time.
- It can be shaped into any size you like.
Method 3 (Using Hand mixer)
- Soften the yam by boiling it.
- Crush the yam by hand with the hand mixer until it becomes smooth, stretchy, and lump-free.
Method 4 (Using yam flour)
- Heat up water in a large saucepan under medium heat.
- Mix flour in a small amount of water until you have a thicker consistency.
- Pour batter in the boiling water then stir continuously to avoid it from being lumpy.
- Knead it with a wooden spatula as it thickens. Allow it to cook for 10 minutes. Roll into balls and serve with your favorite soup.
Steps for Making Egusi Soup
- In a medium pot, place chicken pieces. Place the dried fish in the pot after it has been rinsed.
- Add 1 onion, 2 Maggi cubes, and salt to taste.
- Bring one and a half cups of water to a boil on high heat for 25 minutes. Turn the heat down and simmer for 30 minutes.
- Using a blender, puree the chile peppers and remaining onion. Place onion pepper mixture in a bowl and set aside.
- To make melon seed powder, place shrimp, crayfish, and melon seeds in a blender. Pulse until powder forms. Transfer to a bowl and set aside.
- Set the spinach aside after squeezing out the excess liquid.
- The chicken should be tender when finished cooking. Cook for 10 minutes with the blended onion pepper mixture. Remove from heat and stir in sesame seeds.
- Continue cooking for 20 more minutes and stir in the spinach, oils, and one more Maggi cube.
- For a final 5 minutes, cover and cook.
Nutrition
Calories: 324kcal
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