Egusi soup and pounded yam is a popular Nigerian dish made with ground melon seeds, vegetables, and meat. It is often served at parties and celebrations. This recipe will teach you how to make a delicious and flavorful Egusi soup and pounded yam.

Ingredients:

For the Egusi soup:

• 1 cup of egusi seeds
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 scotch bonnet peppers, chopped
• 1 teaspoon of crayfish powder
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of vegetable oil
• 500g of beef or chicken, chopped
• 1 cup of spinach, chopped

For the pounded yam:

• 2 large yam tubers
• 1 cup of water

Instructions:

For the Egusi soup:

1. Heat the vegetable oil in a large pot over medium heat. Add the onions and scotch bonnet peppers and cook until softened.
2. Add the tomatoes and cook until the tomatoes have broken down.
3. Add the crayfish powder, salt, and black pepper and cook for 1 minute.
4. Add the blended egusi seeds and stir to coat with the sauce.
5. Add the beef or chicken and stir to combine.
6. Add the spinach and stir to combine.
7. Add 4 cups of water and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the egusi is cooked through.

For the pounded yam:

1. Boil the yam tubers in a large pot of water for 30 minutes, or until they are tender.
2. Drain the yam tubers and let them cool slightly.
3. Peel the yam tubers and place them in a mortar and pestle.
4. Pound the yam tubers until they are smooth and mashed.
5. Add the water and pound until the yam is smooth and elastic.

Serve the Egusi soup and pounded yam hot.

Tips:

• You can use any type of meat you like for the Egusi soup.
• You can add other vegetables to the Egusi soup, such as pumpkin leaves or bitter leaf.
• If you don’t have a mortar and pestle, you can use a food processor to pound the yam.

Enjoy your delicious Egusi soup and pounded yam!