Nigeria · Nigeria

Ekuru Soup (Nigerian White Yam and Egg Soup)

Name: Ekuru Soup (Nigerian White Yam and Egg Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Nigeria
Ingredients: white yam, cut 800 g; spinach leaves 300 g; eggs, hard-boiled 4 pieces; egusi (melon) seeds, ground 100 g; palm kernel 60 g; onion, chopped 150 g; water 1200 ml; palm oil 80 ml; fine salt 6 g

A light green soup of yam, spinach, palm oil and boiled egg.

60 minutes · 4 servings · Easy

Ekuru is a light Nigerian soup where white yam is blended smooth and stretched with spinach into a thin, green, almost silky bowl. Yam acts as both the body and the thickener here, so no seeds or nuts are involved at all. A boiled egg cut into wedges usually goes on top, and palm oil is drizzled rather than simmered in.

Ingredients

white yam, cut800 g
spinach leaves300 g
eggs, hard-boiled4 pieces
egusi (melon) seeds, ground100 g
palm kernel60 g
onion, chopped150 g
water1200 ml
palm oil80 ml
fine salt6 g

Directions

1
Boil the yam 20 minutes until tender.
2
Blend egusi and palm kernel with a little water.
3
Add the egusi paste, water and salt; simmer 10 minutes.
4
Add the spinach; cook 3 minutes and add palm oil.
5
Serve with the boiled eggs.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content