west-african

Egusi Soup with Pumpkin Leaves and Pounded Yam

This simmered dish pairs egusi with pumpkin leaves, chopped, pounded yam flour and palm oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

67 g Carbohydrates

38 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

48g egusi (ground melon seeds) 269 kcal
13g palm oil 115 kcal
44g onion, chopped 18 kcal
88g pumpkin leaves (or spinach), chopped 23 kcal
4g hot chili, minced 2 kcal
4g stock cube 0 kcal
62g pounded yam flour 226 kcal
1g salt 0 kcal

Cooking instructions

pounded yam flour
Boil the pounded yam flour with 180 ml water, stirring constantly until smooth and stretchy; cover and keep warm.
palm oilonion
Heat palm oil in a small pot over medium heat. Add onion and cook 2-3 minutes until softened.
egusi (ground melon seeds)stock cube
Stir in ground egusi and cook 3-4 minutes, stirring, until it thickens and smells nutty. Add stock cube and 300 ml water; simmer 8 minutes.
pumpkin leaves (or spinach)hot chilisalt
Add pumpkin leaves and chili, simmer 3-5 minutes until wilted and the soup is thick. Season with salt.
egusi (ground melon seeds)hot chilipounded yam flour
Serve the egusi soup hot with the warm pounded yam.