Egusi Soup with Pando Yam

Lets start with the Egusi. Blend the peppers and onions together then heat the palm oil but don’t overheat then add onions and locust bean.

Add the blended pepper Fry until it’s well cooked about 15 to 20 minutes, then add the Egusi melon. It is very important not to stir the Egusi at this point; give it time to curdle. Once it’s curdled for about 15 to 20 minutes, stir it briefly, then add some chicken or beef stock with the Meat or Fish of your choice and leave to cook again for another 15 minutes. The Egusi should be cooked at this point, but if you feel there is a need to cook a little longer, just add some more stock or water and cook for a few more minutes.

Add the remaining locust bean, beef stock, and salt to taste. Cover and leave to cook for another 5 minutes.

Gently introduce the blended egusi inside the sauce but don’t stir it at this point. Just cover it and leave it to cook for about 20 to 30 minutes. Keep an eye on it, so it doesn’t burn but try not to stir it until the Egusi turns into a soft compact mass. Then, gently stir together and add more stock or water if necessary.

Add the fish and meat and cook for another 5 minutes.

Stir in the spinach and leave to simmer for about 5 minutes (stir constantly). Adjust the seasoning if necessary.

Then for the pando yam, Bring the water to a rolling boil.

Turn down the heat to medium and stir in the pando yam flour as quickly as possible to prevent lumps until it becomes doughy.

Scrape down the sides of the pot, and add a splash of water. Then cover and let it cook for about 5 minutes.

Stir again and add more water if needed until the pando becomes sticky, light, and elastic.

Serve with your prepared egusi soup.