Pounded yam with egusi soup

Instructions

1. In a large pot, bring 4 cups of water to a boil. Gradually sprinkle in the yam flour while stirring continuously to avoid lumps. Reduce heat and continue stirring until smooth and stretchy. Cover and set aside.
2. In another pot, heat palm oil over medium heat. Add chopped onions and garlic, sauté until translucent and fragrant.
3. Add the ground egusi to the pot, stirring continuously for about 3-5 minutes until it begins to thicken slightly.
4. Pour in the meat stock or water, stirring to combine. Allow the mixture to cook for about 10 minutes, stirring occasionally.
5. Add the cooked assorted meats, ground crayfish, and ground pepper. Stir well and let simmer for another 5 minutes.
6. Add chopped spinach or bitter leaves to the soup. Stir well to combine and cook for an additional 5 minutes until the greens are tender.
7. Taste for seasoning and add salt as needed.
8. Serve the pounded yam with a generous portion of egusi soup.