Enjoy an ultimate Nigerian dining experience with this rich egusi soup paired with smooth poundo yam! This complete meal features prawns, tender meats, and ground melon seeds in a flavourful broth, served alongside perfectly prepared instant pounded yam. A restaurant-quality feast you can master at home.

Why This Combination Works Perfectly

Egusi soup and poundo yam represent the heart of Nigerian cuisine. The thick, protein-rich soup with its distinctive nutty flavour from melon seeds pairs beautifully with the smooth, stretchy texture of poundo yam, creating the perfect balance of flavours and textures.

Ingredients

For the Egusi Soup:

• 2 cups melon seeds (egusi)
• 500g mixed meat (goat meat, beef, cow leg, or shaki)
• 100g dried fish (eja gbigbe)
• 220g fresh prawns
• 2 tablespoons ground crayfish
• 1 handful locust beans (iru), optional
• 2 medium onions, chopped
• 4 scotch bonnet peppers (or 2 Cameroon peppers)
• 350g water leaf, ugwu, or spinach
• 2 full tablespoons palm oil
• 2 Knorr or Maggi cubes
• 2½ cups water
• Salt to taste

For the Poundo Yam:

• 2 cups poundo yam flour
• 3-4 cups boiling water
• Pinch of salt (optional)

Method

Part 1: Prepare the Egusi Soup (1 hour)

Step 1: Cook the Proteins (30 minutes)

1. Season and cook: Add mixed meat and rinsed dried fish to pot with 1 onion, 2 stock cubes, and salt
2. Boil carefully: Add water and bring to boil, goat meat cooks quickly, so don’t overcook
3. Check tenderness: For tougher cuts like cow leg or shaki, cook longer until tender

Step 2: Prepare the Blends (10 minutes)

1. Pepper blend: Blend scotch bonnets and remaining onions until smooth
2. Egusi mixture: Blend crayfish, locust beans, and melon seeds into fine powder

Step 3: Build the Soup (30 minutes)

1. Add pepper blend: Pour into meat pot, cook for 15 minutes
2. Add egusi: Stir in ground melon seed mixture on medium heat
3. Cook thoroughly: Simmer 20-30 minutes, stirring occasionally
4. Add prawns: Include fresh prawns in final 10 minutes
5. Finish: Add leafy vegetables, palm oil, and extra seasoning. Cook 10-15 minutes until oil rises

Part 2: Make Perfect Poundo Yam (15 minutes)

Step 1: Prepare Water

1. Boil water: Bring 3-4 cups water to rolling boil in large pot
2. Add salt: Optional pinch of salt for flavour

Step 2: Add Flour Gradually

1. Reduce heat: Lower to medium heat
2. Add flour slowly: Sprinkle poundo yam flour into water while stirring continuously
3. Stir vigorously: Use wooden spoon to prevent lumps forming

Step 3: Cook and Mould

1. Cook thoroughly: Stir for 3-5 minutes until smooth and stretchy
2. Check consistency: Should be smooth with no lumps
3. Mould: Use wet hands or spoon to shape into portions

Pro Tips for Success

Egusi Perfection:

• Fresh prawns last: Add in final 10 minutes to prevent overcooking
• Grind egusi finely: Smooth powder creates better texture
• Don’t rush: Proper cooking time develops the nutty flavour

Poundo Yam Mastery:

• Boiling water is key: Always add flour to boiling water, never cold
• Continuous stirring: Prevents lumps and ensures smoothness
• Right consistency: Should be stretchy but not sticky

Serving

1. Mould poundo yam: Shape into smooth balls or portions
2. Ladle egusi soup: Serve in bowls alongside the poundo yam
3. Traditional style: Eat by pinching small portions of poundo yam and dipping into soup

Health Benefits

This complete meal provides:

• Complete proteins from mixed meats, fish, and prawns
• Healthy fats from palm oil and melon seeds
• Complex carbohydrates from poundo yam
• Vitamins and minerals from leafy vegetables

Storage Tips

Egusi soup: Refrigerate up to 3 days, freeze up to 3 months Poundo yam: Best consumed fresh, refrigerate leftovers up to 2 days Reheating: Warm soup gently, add water if needed. Reheat poundo yam with splash of hot water

Alternative Pairings

Other swallows for egusi: Eba, fufu, semolina, amala Poundo yam pairs with: Ogbono soup, bitter leaf soup, vegetable soup

Shopping Tips

Melon seeds: Buy whole and grind fresh for best flavour Poundo yam flour: Look for quality brands like Honeywell or Golden Penny Palm oil: Use authentic red palm oil for traditional taste Leafy vegetables: Ugwu is traditional, spinach works as substitute

Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Serves: 6 people | Difficulty: Intermediate