Egusi Soup with Pounded Yam (Melon‑seed Stew)
A rich, nutty egusi soup served with smooth pounded yam makes a comforting Nigerian dinner that's quick enough for a weeknight.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 9
Heat the palm oil in a large pot over medium heat until it shimmers, then add the onions and sauté until translucent.
-
Step 2 of 9
Stir in the blended tomatoes and cook for 3‑4 minutes until the mixture darkens and the raw flavour disappears.
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Step 3 of 9
Add the egusi and fry, stirring constantly, for about 5 minutes until it forms a thick, lightly toasted paste.
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Step 4 of 9
Pour in the water or stock, bring to a gentle boil, then add the beef and smoked turkey, reducing the heat to low and simmering for 15 minutes, stirring occasionally.
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Step 5 of 9
Season with salt, crayfish and chilli, then fold in the chopped greens if using; cook another 2 minutes until wilted.
-
Step 6 of 9
While the soup simmers, bring the water for the yam flour to a boil in a saucepan, then gradually whisk in the flour, reducing the heat to low and stirring continuously for 5‑7 minutes until smooth and stretchy.
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Step 7 of 9
Transfer the pounded yam to a serving bowl, shape into a mound and make a shallow well in the centre for the soup.
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Step 8 of 9
Ladle the hot egusi soup into the well, allowing the flavours to mingle.
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Step 9 of 9
Serve immediately, encouraging diners to tear off pieces of pounded yam and dip them into the stew.
Notes from the kitchen
If egusi is unavailable, substitute with finely ground pumpkin seeds; the texture will be similar. Store leftover soup in the fridge for up to 2 days and reheat gently to prevent separation.
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