Pounded Yam with Egusi Stew

Step 1

Boil yam chunks in salted water until completely tender, ~20 minutes. Fork should slide through easily.

Step 2

Drain yam well. Add butter or oil to the pot and mash until smooth and fluffy. Season with salt and pepper.

Step 3

Heat oil in a large pot over medium-high until shimmering, ~2 minutes.

Step 4

Add beef cubes and brown on all sides without stirring constantly, ~6 minutes. Remove and set aside.

Step 5

Add chopped onion to the pot and sauté until softened and fragrant, ~3 minutes.

Step 6

Stir in tomato paste and cook for 1 minute until it darkens slightly.

Step 7

Pour in broth and return beef to the pot. Simmer for 10 minutes until beef is tender.

Step 8

Whisk egusi with 0.5 cup water until smooth, then pour into the simmering stew. Stir constantly to avoid lumps.

Step 9

Add shrimp and simmer for 4 minutes until they turn pink and curl slightly at the edges.

Step 10

Add spinach and stir until completely wilted, ~1 minute. Taste and adjust salt and pepper.

Step 11

Scoop pounded yam into bowls and ladle egusi stew over the top. Serve hot.