Pounded Yam and Egusi Soup

Name: Pounded Yam and Egusi Soup
Cuisine: Nigerian
Ingredients: 2 pounds yam tubers; 1 cup egusi seeds (melon seeds); 1/2 cup palm oil; 2 cups spinach or bitter leaf; 1 medium onion; 1/2 cup stockfish or dried fish; 2 scotch bonnet peppers; 2 cubes seasoning cubes

Pounded Yam and Egusi Soup is a beloved Nigerian dish combining smooth, stretchy pounded yam with a rich, savory melon seed soup. It is a staple of Nigerian cuisine, often served at festive occasions and family gatherings, symbolizing comfort and cultural heritage.

8 ingredients

savorynuttyspicyearthy

Culinary DNA Preview

Nigerian85%

West African15%

Ingredients

yam tubers
2 pounds
egusi seeds (melon seeds)
1 cup
palm oil
1/2 cup
spinach or bitter leaf
2 cups
onion
1 medium
stockfish or dried fish
1/2 cup
scotch bonnet peppers
2
seasoning cubes
2 cubes

Method

Steps not available

Origin Story

Originating from the Yoruba and Igbo ethnic groups, pounded yam with egusi soup has been a traditional meal for centuries, reflecting the agricultural resources and culinary practices of southwestern and southeastern Nigeria.

Culinary DNA

Ingredient ancestry breakdown

Nigerian85%

ingredients+techniques

West African15%

ingredient_origin

Techniques

boiling pounding sautéing stewing

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