Pounded Yam and Egusi Soup Recipe
To make Pounded Yam and Egusi Soup Recipe, you’ll need the following Ingredients
- Tuber yam
- Yam flour
- Boneless chicken (1 Pound)- Cut in bite-size pieces
- Sliced Onion (1 Medium)
- Maggi Cubes (2 pieces)
- Chile peppers (2 fresh)
- Melon seeds (2 cups)
- Frozen Spinach thawed (340 g)
- Palm oil (1/2 cup)
- Vegetable oil (1 cup)
- Dried fish
- Dried shrimp
Instruction on how to make Pounded Yam and Egusi Soup Recipe
Method 1: Using Mortar and Pestle
Peel the yam using a sharp knife. Remove any discolourations or spots.
Immediately after cutting into large chunks, pour into water and wash off all dirt.
Cook the yams in a medium pot with enough water to cover them over high heat. Taste and adjust the salt as needed.
Cook for about 20 minutes, or until the potatoes are soft. After removing the yams from the heat, drain them thoroughly in a colander.
Wash your mortar and pestle to keep them clean. In a mortar, pound the yam until smooth and flexible.
Add water as needed while hammering.
Serve the soup immediately in a bowl after rolling the balls and covering them in plastic.
Method 2 (Blender)
Cut the yams into smaller pieces and boil them for about 20 minutes, or until tender.
Cooked yams can be processed in a food processor or blender. Process for 20-30 seconds, then pulse to ensure smoothness.
Add a couple of teaspoons at a time to stretch and soften.
You can mould it to any size you like.
Method 3 (Hand mixer) Boil the yam to soften it.
Using a hand mixer, crush the yam until it is smooth, pliable, and lump-free.
Method 4 (Using yam flour)
In a large saucepan over medium heat, heat the water.
Combine flour and a tiny amount of water until a thicker consistency is achieved.
Pour the batter into the hot water, stirring constantly to prevent lumps.
As it thickens, knead it with a wooden spatula. Allow 10 minutes for it to cook. Form into balls and serve with your preferred soup.
How to Make Egusi Soup
Place the chicken pieces in a medium pot. After rinsing the dried fish, add it to the pot.
Stir in 1 onion, and 2 Maggi cubes, and season with salt to taste.
Bring 1.5 cups of water to a boil over high heat for 25 minutes. Reduce the heat to low and leave to simmer for 30 minutes.
Puree the chilli peppers and leftover onion in a blender. Set aside the onion-pepper combination in a bowl.
In a blender, combine shrimp, crayfish, and melon seeds to form melon seed powder. Pulse until a powder is formed. Place in a bowl and put aside.
After squeezing out the excess liquid, set the spinach aside.
When done cooking, the chicken should be tender. Cook for 10 minutes with the onion-pepper mixture that has been combined. Remove from the fire and add the sesame seeds.
Cook for another 20 minutes, then add the spinach, oils, and one more Maggi cube.
Cover and cook for 5 minutes more.
What Do You Eat With Egusi Soup?
One of the best things about this Nigerian soup is the variety of ways it may be served. Here are a few ways to enjoy this delectable soup:
- Eba Pounded yam
- Boiled rice
- Boiled yam
Tips About Making This Egusi Recipe
If you dislike the scent of locust beans, leave them out of the recipe.
If your soup is overly thick, thin it up with broth or water. Some prefer egusi soup to “scoop up” with their pounded yam, while others prefer egusi with extra sauce.
If you use spinach instead of bitter leaf, the flavour of your egusi soup will be noticeably different.
If your soup is overly bitter, try washing your bitter leaves for a longer period of time and changing the water regularly.
This meal can be made with as many leafy greens as you like. It’s an excellent method to achieve your daily fibre requirements.
Keep an eye on the amount of salt you add to the soup. Egusi can easily become overly salty due to salt from the broth and evaporation from the soup.
Washing Bitter Leaves
Wash bitter leaves carefully before using them as a vegetable to remove the bitterness.
To remove bitterness from fresh bitter leaves, perform the following steps:
Put the leaves through a fine mesh sieve and into a large bowl with some water (enough to cover the leaves). Rub your palms together until they are soft.
The water will eventually turn a dark green colour. Replace the water after straining. This is where the sieve comes in handy. Simply remove the colander and throw away the green water.
Rinse and replace the dish with fresh, clean water after straining out the leaves.
Continue rubbing the leaves between your fingers and replenishing the water until the water is nearly clear and the leaves have lost the majority of their bitterness. It could take several rounds of this.
When the bitter leaves are squeezed out, they are ready to be used in your pounded yam and egusi soup (or any soup that calls for the use of bitter leaves).
Egusi Soup Storage Instructions
Egusi can be stored in the refrigerator for up to five days. Store in an airtight container and place in the freezer for a few months.
It’s as simple to reheat egusi as it is to reheat practically any soup. You can quickly reheat this soup from the refrigerator or freezer.
Frequently Asked Questions
What exactly is egusi soup?
Meat (meat and fish), pulverized melon seeds, green leafy vegetables, pepper, and seasonings make up EAgushi or egusi soup.
Is egusi soup hot?
No, egusi soup is not a spicy soup by definition. However, cayenne pepper can be added to the dish to generate a spicy sensation that some people may find too hot.
Is egusi soup healthy for diabetics?
Egusi is thought to be beneficial for diabetes because it can help boost insulin sensitivity, improve cell function, and lower urine albumin levels.
Does egusi soup have meat in it?
Yes, egusi is frequently served with meat. Nigerians are known for preparing main courses using a variety of meats and seafood. However, egusi soup can be made without meat (it’s simply not what we generally do).
What’s the deal with my bitter egusi soup?
Your egusi is probably bitter because the harsh taste from the bitter leaves was not completely washed out of the leaves before cooking the soup. To wash the leaves, follow the exact procedures above, or use another leaf, such as spinach.
We hope you enjoyed our pounded yam and egusi soup post. Pounded yam is an important aspect of Yoruba culture since it is both healthful and appetizing. With this knowledge, we hope you can become more acquainted with Yoruba culture and all of its delectable delicacies!