Dairy-Free Egusi Soup with Pounded Yam

Ingredients

• 2 cups Egusi Seeds
• about 285 g Spinach
• 1/2 cup Palm Oil
• 1 medium Onion
• 1 large Bell Pepper
• 1 small Scotch Bonnet Pepper
• about 225 g Smoked Fish
• 2 tbsp Ground Crayfish
• 4 cups Chicken Broth
• 2 cups Pounded Yam Flour
• 4 cups Water
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of Egusi Seeds into a blender or food processor and grind them into a fine powder.
2. 2Heat the 1/2 cup of Palm Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium Onion, chopped, and the 1 large Bell Pepper, chopped. Sauté for 5 minutes until the vegetables begin to soften.
3. 3Add the 2 cups of ground Egusi Seeds to the pot. Cook for 5 minutes, stirring constantly to prevent burning, until it forms a paste.
4. 4Pour in the 4 cups of Chicken Broth. Add the about 225 g of Smoked Fish, broken into pieces, the 2 tbsp of Ground Crayfish, and the 1 small Scotch Bonnet Pepper, left whole. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
5. 5Add the about 285 g of Spinach to the pot. Stir it into the soup and cook for 5 minutes, or until the spinach has wilted.
6. 6While the soup is simmering, prepare the pounded yam. In a separate medium pot, bring the 4 cups of Water to a rolling boil over high heat (100°C / 100°C). Gradually add the 2 cups of Pounded Yam Flour while stirring continuously with a wooden spoon to prevent lumps. Continue to stir and cook for 5-7 minutes, until the mixture thickens into a smooth, elastic dough that pulls away from the sides of the pot.
7. 7Stir the 1 tsp of Salt and 1/2 tsp of Black Pepper into the egusi soup. Taste and adjust seasoning if needed.
8. 8Serve the egusi soup hot with a portion of the prepared pounded yam.

Related Guides