Ingredients
Yam tubers and water for pounded yam; egusi (melon seeds), spinach, assorted meats, fish, crayfish, palm oil, onions, pepper, and seasonings for the soup.
Recipe
- For the pounded yam, peel and boil yam tubers until very soft. Pound in a mortar and pestle until smooth and stretchy.
- Follow the Egusi Soup recipe as described above.
- Serve the smooth, warm pounded yam with the rich egusi soup.
These dishes are staples in Nigerian cuisine and offer a delicious insight into the country’s rich culinary traditions. Each recipe can be adjusted to personal taste and available ingredients.
