Vegan Egusi Soup with Yam Fufu

Ingredients

• 2 cups Egusi seeds (ground)
• 1/2 cup Palm oil
• 1 large Onion (chopped)
• 1/2 pepper Scotch bonnet pepper (chopped, adjust to taste)
• 4 cups Spinach (chopped)
• 6 cups Vegetable broth
• 2 tbsp Locust beans (Iru)
• 2 tbsp Crayfish powder
• 1 tsp Salt
• 2 lbs Yam (for fufu)

Instructions

1. 1Prepare the yam fufu: Peel the 2 lbs of yam and cut into roughly 2-inch chunks. Place the yam chunks in a medium pot and cover with water. Bring to a boil over high heat (400°F / 200°C) and cook for 20-30 minutes, or until the yam is very tender when pierced with a fork. Drain the water completely. Transfer the cooked yam to a sturdy bowl or a food processor. Mash or blend the yam until it is smooth and elastic, forming a dough-like consistency. Set aside.
2. 2Heat the 1/2 cup of palm oil in a large, heavy-bottomed pot over medium-high heat (375°F / 190°C). Once the oil is shimmering, add the 1 large chopped onion and the 1/2 chopped scotch bonnet pepper. Sauté for 3-5 minutes, stirring frequently, until the onions are softened and fragrant.
3. 3Add the 2 cups of ground egusi seeds to the pot. Stir constantly for 5 minutes over medium heat (300°F / 150°C) to toast the egusi and prevent it from sticking to the bottom of the pot. The mixture will become thicker and may smell slightly nutty.
4. 4Gradually pour in the 6 cups of vegetable broth while stirring continuously to combine the egusi mixture with the liquid. Bring the soup to a rolling boil over high heat (400°F / 200°C).
5. 5Reduce the heat to medium-low (275°F / 135°C) and add the 2 tablespoons of locust beans (Iru) and 2 tablespoons of crayfish powder. Stir well to incorporate. Cover the pot and let the soup simmer gently for 20 minutes, allowing the flavors to meld.
6. 6Stir in the 4 cups of chopped spinach. Cook for 5 minutes, or until the spinach has wilted into the soup. Stir in the 1 teaspoon of salt.
7. 7Serve the hot Egusi soup immediately with portions of the prepared yam fufu.

Substitutions

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