how to prepare Pounded yam and Egusi soup My Recipe Joint
Ingredients. 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. Scoop into a bowl, ready to be served with the egusi soup. To make the egusi soup, start by blending the peppers, tomatoes and onion with a little water.
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Instructions Pounded Yam and Egusi soup: In a large pot, bring 6 cups of water to a boil. Add yam flour and stir until well combined. Using a wooden spoon, beat the mixture until it forms a smooth and elastic dough. Cover and set aside. In a separate pot, heat the palm oil on medium heat.
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Pounded yam recipe - pounding method. Peel the yam tubers. Cut them in to small rings no more than 2 inches wide. You can the rings into semicircles (this is optional) Wash the peeled yam rings. Place the washed yams into clean cooking pot. Pour water into the pot till it cover the yams fully or to 90%.
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Steps for making Egusi Soup. Put chicken pieces in a medium pot. Rinse the dried fish and add it to the pot. Add 1 onion, salt to taste and 2 maggi cubes. Add 1 1/2 cup water and bring to a boil on high heat for 25 minutes. Reduce heat and simmer for 30 min. Blend chile peppers and the remaining onion in a blender and puree.
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2. To make the egusi soup, start by blending the peppers, tomatoes and onion with a little water to form a thick paste. 3. Heat the palm oil in a large pot and add the blended paste. Season with salt. 4. Add the vegetable stock and bring to a boil for 5 minutes. 5. Add the chopped spinach and sprinkle the ground egusi over the top of the spinach.
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The artful preparation of pounded yam and the inviting aroma of egusi soup drew me in. One spoonful was all it took, and I was captivated. The comfort of yam and the complexity of the soup left an enduring impression. Since then, it's become a cherished part of my homemade meals. Ingredients To Make Pounded Yam and Egusi Soup. Tuber yam; Yam.
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How to cook egusi soup and pounded yam in the USA. Pounded yam and egusi soup is a staple Nigerian dish, one of the most popular dish in Nigeria. In the USA.
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Method 1: Using Mortar and Pestle. Step 1. Use a sharp knife to peel the yam. Get rid of any discolorations or spots. Step 2. Pour into the water and wash off all dirt immediately after cutting into large chunks. Step 3.
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Egusi Soup. Firstly, wash goat meat, kpomo, and shaki thoroughly in water. Add one diced onion, 3 seasoning cubes, 1 tablespoon ground pepper, and salt and pepper to taste Mix in the bath thoroughly. Then, cook on medium heat until the vegetables are tender. Secondly, clean and dry stockfish thoroughly, first with hot water and then with tap water.
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Add the onions to the palm oil and saute until fragrant. Add the ground egusi to the palm oil and let it cook in it, while you stir from time to time until the egusi shrinks and starts sticking to the bottom of the pot. About 7 minutes. Add a teaspoon of crayfish and stir then add the cooked meats and their stock.
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Add boiling water to the dried fish and wash properly, ensuring to debone the fish. Then add the dried fish, stock cube, pepper and salt to taste in the soup. Stir the soup then cover pot and allow to cook for another 7mins. Wash and add the shredded vegetables and simmer for 2mins. Bring down from fire and enjoy your soup served with pounded.
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January 3, 2024. By. BellaNaija Style. When they say men don't cook well, show them this clip of one of Nigeria's most remarkable brand influencers — Enioluwa Adeoluwa cooking Pounded Yam.
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STEP 1: In a separate bowl, mix the ground melon and half of the onion together with a small amount of water (2-4 tbsp) until you get a lumpy paste. STEP 2: Add palm oil to the saucepan and heat on medium heat. Be careful not to overheat the oil. STEP 3: Saute the remaining half of the onion in the hot palm oil.
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Complete step-by-step recipe guide: https://foodpluswords.com/pounded-yam-and-egusi-soup/🥘 INGREDIENTS 🥘400 g ground melon seeds (egusi)8 oz palm Oil or a.
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Rinse and place the yams in a pot and add enough water to the level of the Yam. Cover and cook the yams for about 30 minutes, checking every 10 minutes or thereabout until the yams are fork tender. Put the boiled yams inside the food processor and blend, until it becomes smooth with a dough-like consistency.
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Reduce heat to medium and add the Golden Tropics Egusi Grounded Melon Seed mixture. 14. Cook 30 minutes longer and add the spinach, the oils, and the 2 remaining Maggi cubes. 15. Cover it and cook for another 15 minutes. Pounded Yam. 1. Bring 1 3/4 cups water to a boil on high heat.