Egusi Soup

Ingredients

• 2 cups of egusi seeds (melon seeds)
• 4 cups of water or stock
• 1/2 cup of palm oil
• 1 medium onion, chopped
• 2-3 tablespoons of ground crayfish
• 2-3 tablespoons of ground pepper (to taste)
• Salt (to taste)
• 2-3 cups of leafy vegetables (like spinach or ugu)
• Meat (beef, goat, or chicken) or fish (optional)
• Locust beans (optional)

Procedure

1. If using whole egusi seeds, blend them to a fine powder.
2. In a pot, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
3. Add the ground egusi to the pot and stir well to combine with the oil and onions.
4. Pour in the water or stock, stirring continuously to avoid lumps. Allow it to cook for about 10-15 minutes.
5. Add the ground crayfish, ground pepper, and salt. If using meat or fish, add them at this point.
6. Allow the soup to simmer for another 10-15 minutes, stirring occasionally.
7. Finally, add the leafy vegetables and locust beans (if using) and let it cook for another 5 minutes.
8. Once ready, serve hot with pounded yam, eba, or any preferred side.

Eba

Ingredients

• 2 cups of cassava flour (also known as garri)
• 4 cups of hot water
• Salt (optional)

Procedure

1. Boil the water in a pot until it's steaming hot.
2. In a separate bowl, add the cassava flour (garri) and mix it with a pinch of salt if desired.
3. Gradually pour the hot water over the flour while stirring continuously with a wooden spoon.
4. Continue stirring until the mixture becomes smooth and stretchy.
5. If it’s too soft, you can add a little more flour and stir until you achieve your desired consistency.
6. Once ready, mold it into a round shape or your desired serving size.
7. Serve with your favorite soup or stew.

Pounded Yam

Ingredients

• 2 cups of yam (or yam flour)
• Water (enough for boiling)

Procedure

1. If using fresh yam, peel and cut the yam into chunks.
2. Boil the yam in a pot of water until soft (about 20-30 minutes).
3. Once cooked, drain the water and place the yam in a mortar and pound until smooth and stretchy. Alternatively, you can use a stand mixer with a paddle attachment.
4. If using yam flour, boil water in a pot and gradually stir in the flour, mixing continuously until you achieve a smooth and stretchy consistency.
5. Once pounded or mixed, mold into a round shape or your desired serving size.
6. Serve with your favorite soup or stew.

Pounded Yam

Ingredients

• 2 cups of yam (or yam flour)
• Water (enough for boiling)

Procedure

1. If using fresh yam, peel and cut the yam into chunks.
2. Boil the yam in a pot of water until soft (about 20-30 minutes).
3. Once cooked, drain the water and place the yam in a mortar and pound until smooth and stretchy. Alternatively, you can use a stand mixer with a paddle attachment.
4. If using yam flour, boil water in a pot and gradually stir in the flour, mixing continuously until you achieve a smooth and stretchy consistency.
5. Once pounded or mixed, mold into a round shape or your desired serving size.
6. Serve with your favorite soup or stew.