POUNDED YAM WITH EGUSI SOUP RECIPE (IYAN ATI EGUSI)

 INGREDIENTS

Pounded yam ingredient (iyan)

• 1/2 yam cut into chunks
• Salt to taste
• Water

Egusi ingredients

• 200 g of ground Egusi.
• 400 g of beef,
• 50 g of cooked and boned stock fish pieces,
• 3 Tbsp. (45ml) of ground dried crayfish,
• 1 small bunch of Ugwu or bitter leaves,
• 50 ml of palm oil,
•  Stock Cubes(depending on your taste)
• 1 small onions,
• 4 large fresh tomatoes,
• 1 tsp (5ml) ground chilli powder.
  

PROCEDURES

Pounded yam procedure(iyan)

• To make the iyan, boil the yam in some salted water until soft. 
• Place in a food processor and blend with a little water to form a thick, smooth consistency.Or pound the yam using morter and pestle 
•  Scoop into a bowl and its ready to be served.

Egusi procedure

• Cut the beef into small cubes, season with one chopped onion and 2 Stock Cube.
•  Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
• Meanwhile, we keep the ground egusi in half a cup of water.
•  We now Blend the tomatoes, the second onion and the chilli together and pour in a bowl.
• Heat the palm oil in another pot and add the Egusi mixture. 
• Stir well and allow it to fry for a moment.
• Now  add the blend and stir well for 2-3min.
•  Then Add the ground crayfish, stock cube and stock fish.
• Add 2 cups of water and allow to cook for five minutes. 
• Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes.
• Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. 
• Finally,our egusi soup is ready along side with our pounded yam. 
• We can now serve our wonderful dish.