Pounded Yam with Egusi Stew

Ingredients

• 2 lb yam, peeled and cut into 2-inch chunks
• ¾ cup ground egusi (melon seeds)
• ½ lb beef or lamb, cut into 1-inch cubes
• ½ lb large shrimp, peeled and deveined
• 1 medium onion, chopped
• 2 tbsp tomato paste
• 3 cups fresh spinach or leafy greens, roughly chopped
• 3 cups vegetable broth
• 3 tbsp olive oil

Instructions

1. 1

   Boil yam chunks in salted water until completely tender, ~20 minutes. Fork should slide through easily.

2. 2

   Drain yam well. Add butter or oil to the pot and mash until smooth and fluffy. Season with salt and pepper.

3. 3

   Heat oil in a large pot over medium-high until shimmering, ~2 minutes.

4. 4

   Add beef cubes and brown on all sides without stirring constantly, ~6 minutes. Remove and set aside.

5. 5

   Add chopped onion to the pot and sauté until softened and fragrant, ~3 minutes.

6. 6

   Stir in tomato paste and cook for 1 minute until it darkens slightly.

7. 7

   Pour in broth and return beef to the pot. Simmer for 10 minutes until beef is tender.

8. 8

   Whisk egusi with 0.5 cup water until smooth, then pour into the simmering stew. Stir constantly to avoid lumps.

9. 9

   Add shrimp and simmer for 4 minutes until they turn pink and curl slightly at the edges.

10. 10

    Add spinach and stir until completely wilted, ~1 minute. Taste and adjust salt and pepper.

11. 11

    Scoop pounded yam into bowls and ladle egusi stew over the top. Serve hot.

Tools you’ll need

• large pot with lid
• wooden spoon
• whisk
• fork or potato masher
• cutting board and knife

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