The African Culinary Journey with Aba
A Culinary journey of Pounded Yam and Egusi Soup (Nigeria):
Pounded Yam and Egusi Soup or stew is a cherished delicacy in Nigeria, West Africa. It is the combination of Pounded Yam and gourd seed (Citrullus colocynthis) commonly called “egusi” by Nigerians or “agushi” by Ghanaians. Egusi (gourd seed) looks similar to Watermelon seeds. The word Egusi originates from Yoruba spoken language in Nigeria. However, it has become the generic name for the seed (Citrulus colocynthis) in most West African cuisines.
Some Nigerian families enjoy the meal with proteins such as chicken, turkey and cow hide(wele).
Pounded Yam and Egusi Soup are often enjoyed during special occasions, family gatherings, and cultural events.
Eating Etiquette:
- Wash your hands thoroughly before starting your meal. In many West African cultures, eating is often done with the right hand.
- Pinch off a small piece of pounded yam using your fingers. It should be soft and stretchy.
- Dip the pounded yam into the egusi soup. Use your thumb and fingers to scoop up some soup.
- Avoid double-dipping—once you’ve dipped the pounded yam into the soup, take a bite, and then dip again if needed.
- Allow the rich flavors of the soup to blend with the pounded yam. Chew slowly and enjoy the combination of textures.
- Repeat until you are ecstatically full!
Whether you are in a family dinner table or an event, Pounded Yam and the Egusi soup evoke a sense of community, warmth, and culinary heritage.
It is the best traditional food for most Nigerians in West African but we wish people from all other continents come and have a taste of Nigeria’s Pounded Yam and Egusi Soup.
It is often eaten with other meals like eba, amala, cooked yams, cooked plantain and other starchy foods across West Africa.
Enjoy your meal, and stay tuned for this and more recipes.
