Soups & Stews
Egusi soup with spinach
55 min
Ada's Family TablePhoto by Halima Waziri · CC BY-SA 4.0
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Resized and cropped for display. Image remains under its original license.
Recipe
Soups & Stews
Ada's Family Table 
Chidi's Soup Pot
Nnenna's Soup Corner
Maryam’s Kitchen
Emeka's Home Kitchen
Uche Cooks at Home
Asaro yam porridge
Tender yam folded into a pepper and palm-oil sauce, with a little mashed yam to thicken the pot. From Folake's Greens.
Photo by Oyebolaesther · CC BY-SA 4.0
Image details
Resized proportionally to 900x1200 pixels; converted to WebP at quality 87; no cropping or content edits.
20 minPreparation
35 minCooking
4Servings
What you’ll need
4 servings
Let’s get cooking
- 1
Peel the yam, cut into small cubes and rinse. Blend the peppers, tomatoes, onion and scotch bonnet.
- 2
Put the yam, pepper blend and stock in a pot. Add water if needed to almost cover the yam.
- 3
Bring to a boil, lower the heat and simmer for 20–25 minutes, until the yam is tender.
- 4
Stir in palm oil and salt. Mash a few pieces against the side of the pot and mix them into the sauce.
- 5
Add washed chopped spinach and simmer for another 5 minutes. Serve when the porridge is thick and hot.
A little kitchen wisdom
Cut the yam into even pieces. Add a little hot water if the sauce thickens before the yam softens.
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Egusi soup with spinach
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Image details
Resized and cropped for display. Image remains under its original license.
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Egusi soup with spinach
55 minNnenna's Soup CornerPhoto by Halima Waziri · CC BY-SA 4.0
Image details
Resized and cropped for display. Image remains under its original license.
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