Pounded Yam With Egusi Soup
Pounded Yam with Egusi Soup is a popular dish in Sierra Leone, known for its rich and flavorful combination of yam and egusi (melon) seeds. This hearty and satisfying meal is perfect for a special occasion or a comforting family dinner.
Ingredients
- 1 large yam
- 1 cup egusi (melon) seeds
- 2 cups spinach, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 scotch bonnet peppers, chopped
- 1/2 cup palm oil
- 1 teaspoon ground crayfish
- 1 teaspoon ground nutmeg
- Salt to taste
Instructions
- Peel and cut the yam into chunks, then boil until soft.
- While the yam is boiling, grind the egusi seeds into a smooth paste using a food processor or mortar and pestle.
- In a large pot, heat the palm oil over medium heat and sauté the onions, tomatoes, and scotch bonnet peppers until softened.
- Add the ground egusi paste to the pot and stir continuously for about 5 minutes to prevent burning.
- Pour in 4 cups of water, then add the ground crayfish, nutmeg, and salt. Allow the soup to simmer for 15-20 minutes.
- Add the chopped spinach to the soup and cook for an additional 5 minutes.
- Once the yam is soft, transfer it to a mortar and pound with a pestle until smooth and stretchy.
- Serve the pounded yam with the egusi soup and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 18g
Supplies
Large pot Food processor or mortar and pestle Mortar and pestle for pounding yam
Tools
Knife Cutting board Wooden pestle
Serving suggestions
Serving suggestions: Serve the Pounded Yam with Egusi Soup alongside fried plantains or steamed rice for a complete meal.
Tips & tricks
Tips: Be sure to stir the egusi soup continuously to prevent it from sticking to the pot and burning.
Cost
$15