Egusi Soup with Pounded Yam
A rich, nutty West African soup thickened with ground melon seeds, served with smooth pounded yam. This quick version uses pantry staples for a comforting, hearty meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 15g
Ingredients
- 1 cup egusi (ground melon seeds)
- ¼ cup palm oil
- 1 medium onion
- 2 cups beef stock
- 2 cups frozen spinach
- 1 pound pounded yam
Instructions
- 1
Heat the 1/4 cup palm oil in a pot over medium heat. Add the 1 chopped onion and cook until soft, about 5 minutes.
- 2
Stir in the 1 cup egusi and cook, stirring constantly, until it turns slightly darker and smells nutty, about 3 minutes.
- 3
Pour in the 2 cups beef stock and bring to a simmer. Cook until the egusi thickens and looks like a thick paste, about 5 minutes.
- 4
Add the 2 cups frozen spinach and stir until wilted and fully incorporated, about 3 minutes. Season with salt and pepper to taste.
- 5
Serve the soup hot with the 1 pound pounded yam, shaped into smooth balls or slices.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
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