Pounded Yam and Egusi
Ingredients
1 medium yam
Water
Salt
Egusi soup
5 tomatoes, 5 peppers and
1 big onion(Grated)
1 tin Grinded Egusi
1 serving spoon each of
palm oil and veg oil
2 bunches spinach or ugwu
washed and sliced
Washed and chopped
spring onion
1/2 tin Grinded cray fish
30 pcs sliced and cooked
pkomo
8 pcs seasoning cubes
1 tsp curry
1 tsp ginger and garlic
paste
1 tsp salt
Instructions
Peel the yam, slice and wash and cook with water and salt
till completely soft.
Using a mortar and pestle pound the yam till soft and sticky,
sprinkling the yam water at intervals
3Mould into desired shape and size….. Keep aside For the
soup
Mix the egusi with water to form a paste
Add the oil into the pot and fry the grinded pepper mix for
5mins, scoop out, add little oil and add the egusi mix
gradually in ball
Fry for 3 mins, add the fried pepper mix and water, salt,
pkomo, seasoning and curry
Allow to cook for 30 mins, add in the cray fish cook for 5
more mins then finally add ginger/garlic paste and sliced
spinach and spring onion
Allow it to steam for 5 mins….ready to serve
Nutrition
- Sugar: 10.6g
- Sodium: 383mg 17%
- Fat: 8.5g 11%
- Carbohydrates: 85.2g 31%
- Fiber: 9.7g 35%
- Protein: 13.1g 26%
- Cholesterol: 0mg 0%
