International Cuisine > African Cuisine > West African Dishes > Fufu and Soup Recipes

Nigerian Egusi Soup and Pounded Yam

A classic Nigerian soup made with egusi (melon seeds), vegetables, and meat, served with pounded yam (iyan).

Prep Time
45 minutes
Cook Time
1 hour 45 minutes
Servings
4-6
Ingredients
  • 2 cups Egusi (melon seeds), ground
  • 1 kg Pounded Yam (Iyan)
  • 500 g Assorted Meat (Beef, Goat, Tripe)
  • 1 medium Smoked Fish
  • 1 piece Stockfish
  • 1/2 cup Palm Oil
  • 1 Onion
  • 2-3 Scotch Bonnet Peppers
  • 1 bunch Spinach or Bitterleaf (optional)
  • 2 tbsp Ground Crayfish
  • 2 Seasoning Cubes
  • to taste Salt

Preparing the Pounded Yam (Iyan)

Peel the yam, cut into chunks, and boil until very soft. Pound the yam using a mortar and pestle until smooth and elastic. Add small amounts of hot water while pounding to achieve a smoother consistency. Alternatively, use a food processor or a yam pounding machine.

Preparing the Meats and Fish

Wash the assorted meats (beef, goat, tripe) thoroughly. Season with salt, pepper, and onion. Boil until tender. Wash the stockfish and smoked fish and soak them in hot water to soften them. Debone the smoked fish and set aside.

Making the Egusi Soup

Blend the onion and scotch bonnet peppers into a smooth paste. Heat palm oil in a large pot. Add the blended pepper mixture and fry for about 5-7 minutes until fragrant. Add the ground egusi and stir continuously to prevent burning. Cook for about 10 minutes, stirring frequently, until the egusi starts to form small lumps. Add the cooked meats, stockfish, and smoked fish. Stir well. Add meat stock or water, crayfish, and seasoning cubes. Bring to a boil, then reduce heat and simmer for about 30-45 minutes, stirring occasionally. If using spinach or bitterleaf, wash thoroughly and add to the soup in the last 10 minutes of cooking. Season with salt to taste.

Serving

Serve the egusi soup hot with the pounded yam (iyan). To eat, tear off a small piece of pounded yam and use it to scoop up the soup.

Nutrition Facts Estimated per 100g of product

Calories: 200-250kcal (estimation based on average ingredients and preparation methods). Protein: 10-15g, Fat: 15-20g, Carbohydrates: 5-10g. Note: This is an estimation. Actual values may vary.

Other Important Considerations for Nutrition

Consider using leaner cuts of meat to reduce fat content. Control the amount of palm oil used as it's high in saturated fat. Bitterleaf can add a slightly bitter taste; adjust the quantity according to your preference. Ground crayfish adds flavor and is a source of protein and calcium. Adjust the quantity of pepper based on your preference.

← Moroccan Couscous with Seven Vegetables Nigerian Jollof Rice →

FAQ

  • Can I use other vegetables besides spinach or bitterleaf?

    Yes, you can use other leafy greens such as collard greens or kale. Be sure to cook them until tender.
  • How do I prevent the egusi from burning while cooking?

    Stir the egusi frequently and use low to medium heat.
  • Can I use vegetable oil instead of palm oil?

    While you can use vegetable oil, palm oil provides a distinct flavor that is characteristic of authentic egusi soup. If using vegetable oil, you may need to adjust the seasoning to compensate for the lack of flavor.