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 Bouillon Cubes (beef or all-purpose)
• •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

   In a large pot, combine the beef cubes with 3 cups of water and 1 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 to the surface. Once tender, remove the beef and set aside. Reserve the beef stock.

2. 2

   While the beef simmers, prepare the egusi paste. In a small bowl, combine the ground egusi with about 1/4 cup of the reserved beef stock (or warm water) to form a thick, lump-free paste. Set 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 softened and translucent, about 3-5 minutes. Add the minced scotch bonnet pepper and cook for another minute.

4. 4

   Add the egusi paste to the pot with the onions and pepper. Stir continuously for 5-7 minutes, breaking it up and 'frying' it until it begins to clump and separate, and the oil starts to come out. This crucial step develops the egusi's rich flavor.

5. 5

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

6. 6

   Stir in the chopped spinach. Cook for another 3-5 minutes, or until the spinach is wilted and tender. Taste the soup and adjust salt and seasoning as needed.

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 a smooth, thick, dough-like consistency is achieved, about 3-5 minutes. If too thick, add a tiny bit more hot water; if too thin, add a little more yam flour.

8. 8

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

Chef's Tips

• 💡For an even richer flavor, add 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. If you like it thinner, add a bit more stock or water.
• 💡For a vegetarian option, omit the beef and use vegetable stock, adding mushrooms or plantains for substance.
• 💡To store leftovers, keep the Egusi Soup and Pounded Yam separate. Reheat soup gently on the stovetop; Pounded Yam can be microwaved briefly with a splash of water to soften.