Egusi Soup with Goat & Beef served with Pounded Yam

Ingredients

• 300 g Goat meat, cubed (Trim excess fat; cut into bite‑size pieces)
• 300 g Beef meat, cubed (Prefer chuck or stew cut)
• 200 g Shaki (stockfish) (Rinse, soak briefly, then season)
• 200 g Pomo (dry fish) (Rinse and season as with shaki)
• 150 g Smoked fish (Steam in hot water 2 min, then debone and clean)
• 250 g Egusi (melon seed powder) (Blend to a fine powder; can be done in a coffee grinder)
• 150 ml Palm oil (Authentic red palm oil for flavor and color)
• 1 piece Onion, large (Finely chopped)
• 2 tbsp Crayfish, ground (Adds umami; optional for low‑sodium diets)
• 2 pieces Fresh red bell pepper (Deseeded, blended)
• 1 piece Scotch bonnet (or habanero) pepper (Optional for extra heat; blend with other peppers)
• 1 cube Beef seasoning cube (Or any bouillon cube)
• to taste Salt
• 1500 ml Water / meat stock (Reserve the broth from boiled meats)
• 1 cup Uziza leaves (or substitute with basil) (Chopped; adds distinctive aroma)
• 2 cups Spinach or kale, chopped (Fresh or frozen)
• 1 tsp Dried pepper flakes (Optional for extra spice)
• 1.5 kg Yam (white yam or unpeeled yam) (Peeled, cut into chunks)

Instructions

1. Season and start boiling the meats

   Place the goat and beef cubes in a large pot. Add enough water to cover, then season with 1 tsp salt, ½ chopped onion, and 1 beef seasoning cube. Cover and bring to a gentle boil; steam for 5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Cook the meat until tender

   After the initial steam, add a little more water if needed, lower the heat and simmer until the meat is fork‑tender, about 20‑25 minutes. Skim any foam that rises.

   Time: PT25M

   Temperature: Low simmer

3. Prepare shaki and pomo

   In a second pot, combine shaki and pomo with water, ½ tsp salt, ½ chopped onion, and a seasoning cube. Cover and cook on low heat until soft, about 45 minutes.

   Time: PT45M

   Temperature: Low heat

4. Steam and clean smoked fish

   Place smoked fish in a bowl, pour hot water over it and let steam for 2 minutes. Remove, debone, and rinse clean.

   Time: PT7M

5. Grind egusi into a fine powder

   Using a coffee grinder or small dry blender, process the egusi in batches until a smooth, powdery consistency is achieved (about 10 minutes). Transfer to a bowl.

   Time: PT10M

6. Make egusi paste

   Add a few tablespoons of the reserved meat stock to the egusi powder and stir until a smooth, thick paste forms. Set aside.

   Time: PT5M

7. Blend the peppers

   Combine the red bell peppers, scotch bonnet (if using), and a pinch of salt in a blender. Blend until smooth (about 5 minutes).

   Time: PT5M

8. Create the soup base

   In the large pot (with the boiled meat removed), pour in the palm oil and heat for 2 minutes. Add the remaining chopped onion and 2 tbsp ground crayfish; fry for another 2 minutes until fragrant.

   Time: PT4M

   Temperature: Medium heat

9. Add blended pepper and fry

   Stir the blended pepper mixture into the oil‑onion blend. Fry, stirring constantly, for 10‑12 minutes until the mixture thickens and the raw pepper smell disappears.

   Time: PT12M

   Temperature: Medium‑low heat

10. Incorporate meat stock

    Pour the reserved meat stock (or water if stock is low) into the pot, stirring well. Bring to a gentle boil for 2 minutes.

    Time: PT2M

    Temperature: Medium heat

11. Add egusi paste

    Drop the egusi paste into the pot in small chunks, stirring gently to disperse. Cover and let simmer on low heat for 15‑20 minutes, checking that the liquid does not evaporate completely; add a little water if necessary.

    Time: PT18M

    Temperature: Low heat

12. Add proteins and final seasoning

    Stir in the boiled goat & beef pieces, smoked fish, shaki, and pomo. Add any remaining meat stock or water to reach your preferred soup consistency. Mix gently, then add dried pepper flakes if you like extra heat. Simmer for another 5 minutes.

    Time: PT5M

    Temperature: Low heat

13. Add greens

    Add the chopped uziza leaves and spinach/kale. Stir and cook for 3‑5 minutes until the greens wilt but retain color.

    Time: PT5M

    Temperature: Low heat

14. Prepare pounded yam

    While the soup finishes, peel and cut the yam into chunks. Place in a pot, cover with water and boil for 15 minutes until fork‑tender. Drain and transfer to a food processor. Pulse for 2‑minute intervals, letting the processor rest 30 seconds between intervals to avoid overheating. Continue until smooth and stretchy.

    Time: PT20M

    Temperature: Boil then blend

15. Serve

    Scoop a generous portion of pounded yam onto a plate, make a well in the center, and ladle the hot egusi soup over it. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g