Dairy-Free Egusi Soup with Pounded Yam

Ingredients

• 2 cups Egusi Seeds
• 10 oz Spinach
• 1/2 cup Palm Oil
• 1 medium Onion
• 1 large Bell Pepper
• 1 small Scotch Bonnet Pepper
• 8 oz 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

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 (350°F / 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 8 oz 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 10 oz 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 (212°F / 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.

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