Iyan and Egusi Soup

Ingredients

• 1 kg yam
• 2 cups ground egusi
• 500 g assorted meat
• 200 g stockfish
• 200 g smoked fish
• 1/2 cup palm oil
• 1 medium onion
• 3 red bell peppers, blended
• 2 scotch bonnet peppers
• 2 tablespoons ground crayfish
• 2 cups spinach or ugu, sliced
• 1 teaspoon seasoning powder
• 1 teaspoon salt
• 3 cups meat stock

How to make it

1. Peel, wash and cut yam into chunks.
2. Cook the assorted meat and stockfish until tender.
3. Prepare the egusi and pepper mixture.
4. Boil yam in salted water until completely tender, then drain.
5. Pound or mash the yam until smooth and stretchy, adding small splashes of hot water if necessary.
6. Heat palm oil and sauté onion.
7. Add blended pepper and cook for 7 minutes.
8. Add egusi, crayfish, seasoning and salt and fry gently for 5 minutes.
9. Add meat stock and cooked meat, then simmer for 10 minutes.
10. Add smoked fish and sliced greens and cook for another 5 minutes.
11. Serve the smooth iyan with the hot egusi soup.