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Egusi Soup with Goat & Beef served with Pounded Yam
A hearty Nigerian classic – rich, nutty egusi soup made with goat meat, beef, dried fish, and fresh greens, paired with smooth, fuss‑free pounded yam. Follow Kikifoodies' step‑by‑step method for a chunky or smooth texture, plus tips for prepping ahead and troubleshooting common issues.
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Cost Breakdown
Critical Success Points
- • Grinding egusi dry before adding liquid ensures a smooth paste.
- • Simmering the egusi paste on low heat for 15‑20 minutes without excessive stirring creates the desired lumpiness.
- • Processing the boiled yam in short bursts prevents the food processor motor from overheating.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and avoid overcrowding the pot.
- • When blending hot liquids, vent the blender lid slightly to prevent pressure buildup.
- • Use oven mitts when handling the hot pot and food processor bowl.
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