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Grandma's Egusi with Pounded Yam
Nigeria · by Chidi Okonkwo · shared Aug 3, 2026
In our house, Sunday wasn't Sunday without the thump of the pestle. Egusi is patience food — the melon seeds must fry gently in palm oil until they clump like scrambled eggs before any liquid touches the pot.
How to make it
- Fry ground egusi in palm oil over low heat until it clumps.
- Add stock a ladle at a time, stirring until the soup thickens.
- Fold in stockfish and simmer 15 minutes.
- Add washed bitter leaf right at the end so it keeps its bite.
- Serve hot with freshly pounded yam.