Directions for: Equsi Soup (Nigerian Chicken Stew) with Foo Foo (Pounded Yam)
Ingredients
1 cup 1 cup egusi seeds (or sunflower or pumpkin)
large large Spanish onion
10 medium 10 medium size raw, deveined shrimp
cup cup water or beef broth
cup cup canola oil
large large Spanish onion
green bell pepper
5 oz 5 oz or 300 g frozen chopped spinach
2 tin 2 tins tomato paste (5 1/2 oz or 156 mL each)
1 tsp 1 tsp cayenne pepper
3 cup cups beef broth
2 2 cooked roasters from the deli dept (2 lbs or 900 g each)
4 cup 4 cups water
1 cup 1 cup pounded yam (flour or granules)
You can replace yam with wheatlets or semolina.
Directions
1. The night before
Chop seeds in blender. Cut onion in pieces adding to blender as you cut. Add, raw, peeled and deveined shrimp to blender. Blend until smooth. You will likely need a little liquid to help it blend.
2. Heat oil in a large pot.
3. Finely chop other half of onion adding to oil as you chop. Stir until soft and translucent.
4. Chop green pepper adding to pot as you chop.
5. Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes.
6. Stir occasionally. Let cool, then refrigerate.
When you arrive home
7. Remove skin from roaster chickens and discard.
8. Remove meat from chicken adding to egusi broth.
9. Boil water in a large stove top pot.
10. Gradually add pounded yam to boiling water mixing constantly with a metal whisk until smooth.
11. Reduce heat to medium, and cook for 7-10 minutes, stirring constantly with a whisk or wooden spoon until the mixture is very thick.
You may have to add more pounded yam to get the desired texture of semi-solid mashed potatoes.
12. Serve egusi soup (or stew) on top of the Foo Foo. Enjoy!
See more: Soup, Poultry, Dinner, Chicken, African, Winter, Potatoes, Dairy-Free