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Pounded yam Egusi soup
Isreal olabanji

Pounded yam and Egusi soup

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Ingredients Method

Ingredients
  

  • Yam tuber
  • Yam meal
  • 1 pound of boneless chicken cut into bite-sized pieces.
  • Cut Up Onion 1 Medium
  • Cubes of Maggi 2 pieces
  • The chilli pepper 2 fresh
  • fruit seeds 2 cups
  • Thawed frozen spinach 340 g
  • 1/2 cup palm oil
  • Plant-based oil 1 cup
  • smoked fish
  • Salt
  • frozen shrimp
  • Crayfish

Method
 

  1. Instructions for Making Pounded Yam and Egusi Soup in Step-by-Step Form
  2. Method 1. Using a mortar and pestle.
  3. Step 1
  4. Peel the yam using a good knife. Get rid of any blemishes or stains.
  5. Step 2
  6. After cutting into big pieces, quickly pour into the water and wash out any dirt.
  7. Step 3
  8. The yams should be cooked in a medium saucepan over high heat with just enough water to cover them. If necessary, taste and adjust the salt.
  9. Step 4
  10. Boil until tender for around 20 minutes. After removing the yams from the heat, properly drain them in a colander.
  11. Step 5
  12. Wash your mortar and pestle to keep them clean. Yam was ground in a mortar until it was flexible and smooth.
  13. Step 6
  14. Add water while hammering as required.
  15. Step 7
  16. Serve the soup immediately in a dish after rolling and plastic-wrapping the balls.