Hearty Egusi Soup with Fluffy Pounded Yam

• •1 lb Beef stewing cut (boneless, cut into 1-inch cubes)
• •3 cup Water (for cooking beef)
• •1 cup Ground Egusi (melon seeds)
• •0.5 cup Palm Oil
• •1 piece Onion (large, chopped)
• •1 piece Scotch Bonnet Pepper (finely minced (adjust to taste, remove seeds for less heat))
• •2 tbsp Ground Crayfish
• •10 oz Fresh Spinach (chopped, or 10oz frozen, thawed and squeezed dry)
• •2 piece Beef Bouillon Cubes
• •to taste Salt
• •4 oz Smoked Fish (e.g., mackerel, flaked (optional))
• •1.5 cup Instant Yam Flour
• •2 cup Water (for Pounded Yam)

Instructions

1. 1

   Begin by cooking the beef. In a large pot, combine the beef cubes with 3 cups of water and 1 beef bouillon cube. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the beef is tender. Skim any foam that rises. Once cooked, remove the beef and set aside, reserving the flavorful beef stock.

2. 2

   Prepare the egusi paste. In a small bowl, mix the ground egusi with about 1/4 cup of the reserved beef stock (or warm water) to form a thick, smooth, lump-free paste. Set this aside.

3. 3

   In a separate large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until they are softened and translucent, which should take about 3-5 minutes. Stir in the minced scotch bonnet pepper and cook for another minute.

4. 4

   Add the prepared egusi paste to the pot with the onions and pepper. Stir continuously, breaking it up and 'frying' it for 5-7 minutes until it starts to clump, separate, and the oil begins to surface. This step is crucial for developing the egusi's deep flavor.

5. 5

   Pour in the reserved beef stock. Add the cooked beef, the remaining bouillon cube, and the ground crayfish. If you're using smoked fish, add it now. Bring the soup to a gentle simmer, then cover and cook for 10-15 minutes, allowing all the rich flavors to meld together.

6. 6

   Stir in the chopped spinach. Cook for an additional 3-5 minutes, or until the spinach has wilted and become tender. Taste the soup and adjust salt and any other seasonings as needed for your preference.

7. 7

   While the soup finishes simmering, prepare the Pounded Yam. Bring 2 cups of water to a boil in a separate pot. Gradually add the yam flour, stirring vigorously with a sturdy wooden spoon or spatula to prevent lumps. Continue stirring and 'pounding' against the sides of the pot until you achieve a smooth, thick, dough-like consistency, typically 3-5 minutes. Adjust with a tiny bit more hot water if too thick, or a little more yam flour if too thin.

8. 8

   Serve the hot Egusi Soup immediately alongside generous portions of the freshly prepared Pounded Yam. Enjoy!

Chef's Tips

• 💡For an even richer and more authentic flavor, consider adding 1 tablespoon of iru (fermented locust beans) to the pot when sautéing the onions.
• 💡If you prefer a thicker soup, you can add a little more egusi paste. For a thinner consistency, simply add a bit more stock or water.
• 💡To store leftovers, keep the Egusi Soup and Pounded Yam separate. Reheat the soup gently on the stovetop. Pounded Yam can be microwaved briefly with a splash of water to restore its softness.
• 💡Adjust the spice level by adding more or less scotch bonnet pepper. For less heat, you can also remove the seeds and veins from the pepper.