Pounded yam and egusi soup is a perfect delicacy native to the Southwestern part of Nigeria. This is a meal for special occasion. The absence of this perfect combination in an event in this part of the world shows the status of the guest. In the olden days, the bigger the sizes of man’s yam farm the higher his status in the community.
Different soups can be served with pounded yam but egusi (melon) soup stands out. The stress of pounding yam is nothing to be compared with its taste especially to the Ekitis of Southwestern Nigeria. There is pondo yam; an alternative to pounded yam but it is nothing to be compared to the real deal.
Tubers of yam, ground melon, ground pepper, palm oil, locust bean, beef, fish, onion, seasoning, locust bean, ponmo, and salt.
Peel the yam and wash thoroughly. Parboil the beef with seasoning, onion and salt to taste. Set aside the ground pepper and melon. Wash the ponmo and dry fish thoroughly.
COOKING DIRECTION
Boil the yam on a medium heat. Get ready your mortar and pestle to pound the yam when it is done and set aside. Start the egusi soup reparation by heating palm oil in a pot. Mix the ground melon with water to form a paste and then pour in the hot oil. Fry and stir to form a lump. Pour the ground pepper and the stock from the beef. Allow to cook for some minutes then add other ingredients. Also introduce the beef and stockfish. Allow to cook for about 8-10 minutes. Vegetables such as ugwu or bitter leaf can be added if desired. Allow to cook for few minutes. Egusi soup is done after it has simmered for few minutes. It can then be served with the pounded yam hot and tasty,
Pounded yam and Egusi is one meal you have to taste. If you haven’t tasted the meal then you have to visit a Yoruba party this weekend.