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Ingredients

  • 1 packs Sympli African Yam Cubes
  • 170g ground egusi
  • 450g shredded pumpkin leaves (Ugu)
  • 10 pcs of cow skin (Kpomo)
  • 10 pcs of goat meat
  • 5 pcs of shaki (beef tripe)
  • 330g shredded stock fish
  • 330g shredded dry Fish
  • 3 tbsp of ground crayfish
  • 5 fresh yellow peppers
  • 5 fresh red peppers
  • 2 medium onions
  • 1 tbsp of ground pepper
  • ¼ tsp opeyi (optional)
  • 6 seasoning cubes
  • 240mL palm oil
  • Salt to taste

Preparation

How to Prepare Egusi Soup & Pounded Yam;

Egusi Soup

Thoroughly wash goat meat, kpomo and shaki with water. Season with one onion (chopped), three seasoning cubes, one tablespoon ground pepper and salt to taste. Add water and mix thoroughly. Set on medium heat and cook till tender.

Thoroughly wash stock fish and dry fish — first with hot water and afterwards with tap water. You may need to further boil the stock fish depending on its toughness; the stock fish should be very tender.

Blend remaining onion, yellow peppers and red peppers with an electric blender.

Place ground egusi in a pot, add blended pepper purée and palm oil. Mix together with 60mL water until a thick batter is formed. Place on low heat and stir fry until the batter begins to dry up and the oil bubbles on top, about 10 minutes.

Stir in the cooked meat and meat stock. Add water as needed to achieve your desired soup consistency.

Next, add seasoning cubes, ground crayfish, shredded dry fish, shredded stock fish, opeyi and salt. Stir thoroughly, and cook for about 25 minutes.

Finally, mix in the pumpkin leaves (ugu), and turn heat off immediately.

Note: you can use any meat of your choice to prepare this soup. Just ensure the meat is tender.

Pounded Yam

Bring 475mL of water to a rolling boil in a medium-sized pot.

Add two packs of Sympli Yam Cubes and leave to boil for seven minutes.

When yam is cooked, scoop into a food processor or a wooden mortar.

If using a food processor, use the chopping blade and blend the yam for 5 minutes until soft and fluffy with no visible lumps. Scoop out with a wet spoon and mold to preferred shape. It is best to blend when the yam is very hot.

If using a mortar and pestle, pound for 6-7 minutes or until there are no visible lumps. If yam becomes too tough, add one cooking spoon of the water used in cooking the yam and pound for another one minute. It is best to pound when yam is still very hot.

Note: you do not want your pounded yam too soft or too hard — it has to be just right.