Gluten-Free Egusi Soup with Pounded Yam (using potato)

Ingredients

• 2 cups Egusi Seeds (ground)
• 10 oz Spinach
• 1 lb Beef
• 1/2 lb Smoked Fish
• 1 medium Onion
• 1 small Scotch Bonnet Pepper
• 1/2 cup Palm Oil
• 6 cups Chicken or Beef Broth
• 1 tsp Salt
• 2 lbs Peeled Potatoes
• 1 cup Water

Instructions

1. 1Place the 1 lb of Beef in a medium pot with enough water to cover. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender when pierced with a fork. Drain the beef, reserving the cooking liquid. Season the beef with 1 tsp Salt.
2. 2Combine the 1 medium Onion and 1 small Scotch Bonnet Pepper in a blender with 1 cup of water. Blend until you have a smooth paste.
3. 3Heat the 1/2 cup Palm Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the blended onion and pepper paste and cook, stirring occasionally, for 5 minutes until fragrant.
4. 4Add the 2 cups of ground Egusi Seeds to the pot. Cook for 10 minutes, stirring very frequently to prevent the egusi from sticking to the bottom and burning. The mixture will become thick and pasty.
5. 5Gradually pour in the 6 cups of Chicken or Beef Broth, stirring constantly to combine with the egusi mixture. Add the cooked beef and the 1/2 lb Smoked Fish. Bring the soup to a boil over high heat (212°F / 100°C).
6. 6Reduce the heat to low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld. The soup should be gently bubbling.
7. 7Add the 10 oz Spinach to the pot. Stir it into the soup and cook for 5 minutes, or until the spinach has wilted.
8. 8While the soup is simmering, place the 2 lbs Peeled Potatoes in a separate medium pot. Cover with water and bring to a boil over high heat (212°F / 100°C). Cook for 20-25 minutes, or until the potatoes are very soft when pierced with a fork. Drain the potatoes thoroughly. Mash the potatoes with a fork until smooth, adding a little of the reserved beef cooking liquid or water as needed to reach a thick, smooth consistency similar to pounded yam.
9. 9Serve the egusi soup hot with the gluten-free pounded yam (potato mash).

Substitutions

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