Hello, good day everyone and today i would be talking about one of the favourites meal here in Nigeria and that is well loved by the western indigene of Nigerians. Don'tbe surprised that you seeing talking about one of my favorites meal and don't even doubt if i know how to cook or not. Here in Nigeria, especially where i am from, the male usually knows how to cook which is the most common thing among the yoruba families or home. So, i should get to business and tell you how to get it prepared.

Ingredients

● Yam
● Melon Seed
● Meat
● Fish
● Maggi
● Cray Fish
● Vegetable
● Salt
● Palm Oil
● Pepper
● Tomatoes (optional)

Pounded Yam

To prepare pounded yam, you have to know the kind of specie of yam you would be using in order to get a desired taste of it. Not all yams when pounded is going to look nice talking of appearances, some may even result to forming stones in it which won't make you to enjoy it when eating let alone appeating very clean and whitish.

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So, after getting the right selection of the specie of yam you are to use, you still need to go further in examining the yam to be rest assured that that is exactly the type of specie you really need for the pounded yam. Which will now make you go further by making sure the yam when sliced into two, it looksso pure white from inside and not looking yellow. If it looksso whitefrom inside and not turn a bit reddish or yellow inside, that means you are good to go which is going to make it look so attractive whennyou are finally done.

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This is exactly how it is going to look like, looking so pure and white from inside. After, you are not going peel the yam and put on fire let say for like 30mins depending on how fast your gas is.
If after it is done to be pounded you will be putting the yam in a Mortar and Pestle gradually to be pounded but one after the order in irder to avoid the pounded yam not to have balls.

This is how the process is going to be in the mortar and believe me, you will enjoy it once you have a taste of it especiallywhen served hot and with assorted meats, like cow head, goat meat and intestine popular called shaki, abodi, round about etc in my locality.

Egusi Soup

Anyways, there are different ways of preparing egusi soup either by frying or cooking of the egusi which will still give you what you want but may varies in taste but i prefer the taste reason being that it will last long without spoiling easily if you don't microwave or warm it.

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You have to boil you meat first, prepareor fry the fish you are going to use and make sure all the ingredients you are to use are very close to you. After boiling or frying the meat or fish, then go ahead to fry the red oil on fire and once it get fried, put your pepper inside to be fried mixed with tomatoes if you want it be a bit much, pour in your meat, fish, cray fish, maggi, salt and other ingredients so that the meat or fish will suck the the taste of the pepper and get it soften the more. Then go ahead to pour your melon seed which is the egusi on fire which is the frying method because i haven't added any water yet and ince it get fried and good and then taste it to make sure you are satisfied the quantity of maggi and salt. After that, then pour your vegetables which is not going to take more that 10mins to be done and after that, it is ready to be devoured and served.

The Result

The result if you use more or vegetable

The result with less vegetable but more of egusi

I hope you really enjoy this episode of African Dish with @tyrex and i promise to show you more pr African Dish next time.

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