Make this classic Nigerian meal that everyone loves! Thick, rich egusi soup paired with smooth poundo yam creates the perfect comfort food combination. Simple ingredients, amazing taste, and guaranteed to satisfy the whole family.

What You Need

For Egusi Soup:

• 2 cups ground egusi (melon seeds)
• 300g mixed meat (beef, goat meat)
• 100g dried fish
• 2 large tomatoes, blended
• 2 medium onions, chopped
• 3 scotch bonnet peppers, blended
• 2 tablespoons ground crayfish
• 2 cups fresh basil, chopped
• 3 tablespoons palm oil
• 2 stock cubes
• Salt to taste
• Water as needed

For Poundo Yam:

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

Simple Steps

First: Cook the Meat (30 minutes)

1. Season meat: Put meat in pot with 1 onion, 1 stock cube, and salt
2. Add water: Cover with water and boil
3. Cook tender: Simmer until meat is soft (about 25 minutes)
4. Add fish: Put dried fish in last 10 minutes
5. Save stock: Keep the cooking water

Next: Make Egusi Base (20 minutes)

1. Heat palm oil: Warm oil in large pot until clear
2. Add tomatoes: Pour in blended tomatoes and peppers
3. Cook down: Stir and cook for 10 minutes until thick
4. Add egusi: Slowly mix in ground melon seeds
5. Add stock: Pour in meat stock bit by bit, stirring constantly

Then: Build the Soup (15 minutes)

1. Add proteins: Put cooked meat and fish into egusi
2. Add crayfish: Mix in ground crayfish
3. Season: Add remaining stock cube and salt
4. Simmer: Cook for 10 minutes, stirring often
5. Add greens: Stir in basil, cook 3 minutes

Finally: Make Poundo Yam (10 minutes)

1. Boil water: Heat water until bubbling hard
2. Add flour slowly: Sprinkle poundo yam flour while stirring fast
3. Stir smooth: Use wooden spoon to mix until no lumps
4. Cook: Stir for 5 minutes until stretchy and smooth
5. Mould: Shape into balls when cool enough

Smart Tips

No lumps in egusi: Add stock slowly while stirring Smooth poundo: Always add flour to boiling water, not cold Right thickness: Egusi should coat the spoon Keep stirring: Prevents sticking and burning Fresh basil: Add at end to keep bright green

Why This Works

• Perfect pairing: Smooth poundo yam balances rich egusi
• Complete protein: Meat and melon seeds together
• Satisfying: Fills you up and keeps you happy
• Traditional: How Nigerian families have eaten for generations

Make It Better

More protein: Add stockfish or fresh fish Extra vegetables: Include bitter leaf or ugwu Spice level: Adjust scotch bonnets to taste Thicker soup: Use more egusi seeds Different swallow: Try with eba or pounded yam

Perfect Together

Eating style: Pinch small piece of poundo yam, dip in soup Right texture: Poundo should be smooth, soup should be thick Hot serving: Best when both are steaming hot Family meal: Great for sharing and bonding

Keep Fresh

Egusi soup: Stores 4 days in fridge, gets better overnight Poundo yam: Best eaten fresh, can store 2 days Reheating: Warm soup gently, add water if too thick Make ahead: Cook soup day before, make fresh poundo yam

Shopping Tips

Good egusi: Buy from African shops for authentic taste Poundo yam flour: Look for brands like Ola-Ola Fresh ingredients: Use fresh tomatoes and peppers when possible Palm oil: Red palm oil gives traditional flavour

Total Time: 1 hour 15 minutes | Serves: 4-6 people | Level: Easy