Egusi Soup with Pounded Yam

Peel the white yam, cut into large chunks and boil in some water until completely tender, about 20–25 minutes. Drain, reserving a little of the cooking liquid.

Put the beef in a pot with half the onion and some water, bring to a boil and simmer over medium heat for 35–40 minutes, until the meat is tender. Reserve the stock.

Mix the ground egusi seeds with 80 ml water to form a thick paste. Heat the palm oil in a heavy pot, add the remaining onion and cook until translucent.

Drop spoonfuls of the egusi paste into the oil to form small lumps, and fry for about 3 minutes. Carefully turn and fry for another 2–3 minutes so the lumps set.

Pour in 500 ml of the reserved beef stock, add the hot pepper, ground dried shrimp and fermented iru (locust beans). Cover and simmer over medium heat for 10–12 minutes, adding more stock as needed to keep the soup thick but not dry.

Add the cooked beef and the white fish fillet, cut into large chunks. Simmer for 6–8 minutes, until the fish turns opaque and flakes easily.

Add the shredded leafy greens and salt, stir gently and cook for another 3 minutes, until the greens wilt but keep their color. Remove from heat and let the soup rest for 5 minutes.

While the soup rests, pound the hot yam with a pestle, adding the reserved yam cooking liquid in small amounts, until smooth, springy and free of lumps. Serve the egusi soup hot with balls of pounded yam.