Particularly in Nigeria, mashed yam and egusi soup is a cherished West African treat. Boiling yam and pressing it into a smooth, flexible dough yields soft, fluffy pounded yam. It goes very well with leafy greens, a variety of meats and seafood, and egusi soup, a flavorful, thick sauce prepared from pulverized melon seeds.

Pounded yam has historically been offered at festivities and significant occasions as a mark of festivity and prestige. Egusi, on the other hand, is a savory and protein rich dish with strong origins in traditional Nigerian cuisine. The preparation is a work of art: the egusi is cooked with spices, palm oil, and broth, producing an enticing aroma, while the yams are boiled until soft and then mashed until smooth.

This dish’s appeal lies in its unique texture and rich, hearty flavors, making it a staple in Nigerian homes and a must try for those seeking authentic African cuisine.