Pounded Yam And Egusi Soup

This article will talk about yam or sweet potato soup. It is not like other soups you have made before because it contains an additional ingredient: butter! You can either use salted butter, unsalted butter, heavy cream, or milk as your fat source for the buttery flavor in this recipe.

This softball-sized tuber has lots of vitamins and minerals such as potassium, vitamin A, zinc, and magnesium. Besides eating it straight up, you may roast it, bake it, or even fry it to make it more widely accessible.

There are several ways to prepare sweet potatoes depending on what kind of texture or taste you want to achieve. We will go over some recipes here!

Sweet potato soup is a great way to enjoy one of America’s favorite starch vegetables. If you need some extra motivation to try it out, there are plenty of variations online and through word of mouth.

History of egusi

pounded yam and egusi soup

Egusi is one of the most well-known seasonings in American cuisine. It has become so popular that you can find it in many different recipes, both sweet and spicy. The yam component of this seasoning comes from Nigeria where it was first used to flavor soup!

Egusi originated somewhere in West Africa around the year 1000 as gose poto or “thick soup”. According to some sources, Portuguese explorers brought the powder with them when they traveled west and gave it their own name — ebusi.

The Romans were also known for using dried fruits and nuts in cooking and eating, and they sometimes mixed these ingredients together to make a paste or sauce. This may be what people migrated from Portugal to Italy and added the word ‘egussified’ to describe the mixture.

Whether through direct translation or pure coincidence, the term stuck and vegans seem to have preferred the spelling ‘egusify’ over ‘egussify’. Either way, we now call the salty, tangy spice combination ‘egusi’.

What are yams?

pounded yam and egusi soup

Yams are not actually potatoes! They’re actually a fruit like vegetable that grows in clusters of spiny, tan or cream-colored skinned fruits with strings attached. The strings usually pull off when the yam is cooked, making it easy to separate them from the vegetable.

The soft inner part of the yam can be eaten raw and resembles a potato. It will taste sweeter than a regular potato because it contains fructose, a sugar that helps balance blood glucose levels.

Yams grow naturally in humid climates so if you live somewhere with lots of rainfall, they’ll bear more of a harvest every season!

What about those white spots on your yam? That’s just nature’s way of protecting its tuberous root system. If you don’t like them, simply scrape away some of the pulp before cooking and the risk of infection goes down.

What are egusi?

pounded yam and egusi soup

An egusi is a thick, salty liquid that can be drunk alone or mixed into other foods. It comes from south-west Nigeria where they cook an assortment of vegetables in a pot with salt until it all melts down.

Egusis contain lots of minerals such as potassium and sodium, making them popular to drink during exercise or after eating food. They also help restore your natural balance of electrolytes which become depleted when you lose fluid through sweating or digestion.

They are usually made fresh so do not add too late as they will go bad. Egusis can be stored in the refrigerator for up to one week. Make sure to stir it well every few days to re-season the liquid.

How can I make yam and egusi soup?

pounded yam and egusi soup

Yams are not just for dessert! They work well in soups as well. In this recipe, we will be making yam and legume soup that is full of minerals and vitamins.

This delicious veggie-packed soup is made with dried yams and dry black beans. When cooking the yams, do not add water since they will lose flavor and texture. Once cooked, rinse them under running water to remove all of the starch which will help preserve their shape and thickness in the soup.

Once both ingredients are mixed into the liquid, you will want to simmer it down until the yams and beans break down and blend together. This takes around one hour depending on how much soup you make at once!

The soup tastes best when served immediately so do not wait until the last minute to make it. After serving, mix in some extra virgin olive oil or butter to enhance the taste even more.

Tips for eating yam and egusi soup

pounded yam and egusi soup

If you are not a fan of yams or egusi, do not worry! This recipe makes enough for two people so one person can make this as an easy side dish. Thicker slices of potato or sweet potatoes can be used instead if desired.

The nutritional value of this vegetable will still remain the same! They are full of vitamins, minerals, and dietary fiber. Plus, it is delicious and fun to eat them like we know how!

Another option is to add some cooked chicken to this dish to make it more substantial. Just remember that these vegetables take longer to cook than the potatoes so start checking back in on them later.

What is a pounded yam?

pounded yam and egusi soup

A pounded yam is either dried or cooked sweet potato that has been mashed into a puree form and mixed with an acidic liquid. The mixture is then blended together until it forms a gel-like texture, which can be done at home!

Pounding yams helps to balance blood glucose levels because the starch in the tuber is broken down during the process. Starch contributes to glucose absorption, so by breaking down the starch you’re limiting how much of a factor it is in creating glucose for your body.

By having a high intake of nutritionaly dense foods like potatoes, you’ll feel more energized and focused due to their content of vitamin B6, zinc, magnesium, potassium, and iron. These nutrients help regulate mood and sleep, as well as aid in digestion.

What are people doing to use yams in cooking?

Most recipes call for peeled boiled or baked yams that have to be mashed out and stirred through sauces or soups. However, some cooks chop up the tuber and mix it into things as a crunchy vegetable ingredient or even add it to breads or toast.

Why should I try this recipe?

pounded yam and egusi soup

If you are trying to lose weight, then this yam soup is for you! This soup is full of vitamins, minerals, and fat. It is also a good source of protein.

Yams are a root vegetable that can be sweet or white like potatoes. They have a distinct taste that some people may not enjoy, which is why we suggest adding either dried herbs or tomato powder to make it more tolerable.

This type of yam is high in fiber, so it will help keep you feeling fuller longer. Because they are high in carbs, this meal helps balance your blood glucose levels, keeping you feeling energized.

Dr. Mitchell is a certified nutrition counselor and dietician with a passion for all things food related. She has worked as a culinary consultant for several large corporations and has her degree in Nutritional Sciences from Columbia University.

What ingredients should I use?

pounded yam and egusi soup

The next step in this soup making process is to find what toppings you want to add to your yam and egusi soup!

Toppings such as crumbled cooked chicken, grilled shrimp, diced tomatoes, fresh or dried herbs (such as thyme or oregano), roasted garlic, and/or grated cheese can be added into the finished product.

The types of yams and egusis used will not matter too much when it comes to adding these toppings. Just make sure they are both edible and taste good.!

General tips: When baking the yams, do not over bake them or they will become sweet and lose its flavor. Bake them just until they are soft enough to mash down easily- about half an hour for every 1 pound batch.

Remember that while cooking the egusi, there should be no water present. If needed, pour off some of the liquid before putting the egusi in the rest of the recipe.

By Ishan Crawford

Prior to the position, Ishan was senior vice president, strategy & development for Cumbernauld-media Company since April 2013. He joined the Company in 2004 and has served in several corporate developments, business development and strategic planning roles for three chief executives. During that time, he helped transform the Company from a traditional U.S. media conglomerate into a global digital subscription service, unified by the journalism and brand of Cumbernauld-media.

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