Egusi Soup with Pounded Yam

STEP BY STEP

Method

1. 1

   Prepare the components separately: cook the assorted meat until tender in seasoned stock, wash and slice the spinach or bitter leaf, blend the pepper mixture, and measure 2 cups ground egusi, palm oil and stock. Keep raw meat utensils away from vegetables and serving tools.

2. 2

   Heat palm oil in a heavy pot over medium heat. Add the pepper blend carefully and cook for 10–15 minutes, stirring often, until reduced and the oil begins to rise to the surface.

3. 3

   Mix the 2 cups ground egusi with enough stock or water to form a thick paste. Drop spoonfuls into the pepper base, cover and cook on low for 8–10 minutes without vigorous stirring so soft egusi curds can form.

4. 4

   Add the cooked meat or mushrooms and enough stock to reach a rich soup consistency. Stir gently, season and simmer for another 10 minutes until the egusi is cooked and no raw nutty taste remains.

5. 5

   Fold in the spinach or well-washed bitter leaf and cook for 3–5 minutes until tender but still colourful. Taste and adjust seasoning; the soup should be thick enough to coat a spoon.

6. 6

   For the pounded yam, follow the flour packet ratio exactly. Bring the measured water to a boil, reduce the heat and add flour gradually while stirring firmly with a wooden spoon until smooth, stretchy and free of dry lumps.

7. 7

   Shape the pounded yam with a damp spoon and serve beside the hot soup. Use oven gloves or a thick cloth when steadying the hot pot, and check all meat is fully cooked before serving.