Pounded Yam & Egusi Stew

Ingredients

• Ola-Ola Pounded Yam Flour

• Egusi (ground melon seeds)

• Carotino Palm Oil

• Beef, chicken, assorted meat, or preferred protein

• Onion

• Scotch bonnet peppers

• Red bell pepper

• Stock or broth

• Spinach or optional Ola-Ola Frozen Bitter Leaf, Ugu Leaf, or Water Leaf

• Salt and preferred seasonings

Directions

1. Prepare the protein by seasoning and cooking until tender. Reserve the stock.

2. In a pot, heat Carotino Palm Oil over medium heat. Add chopped onions and sauté until softened.

3. Add blended peppers and cook until the mixture reduces and the oil begins to separate.

4. Add ground egusi and stir thoroughly. Cook for several minutes, allowing the egusi to absorb the flavors.

5. Gradually add the reserved stock and cooked protein. Stir and simmer until the egusi stew reaches your desired consistency.

6. For additional vegetables, stir in Ola-Ola Frozen Bitter Leaf, Ugu Leaf, or Water Leaf and cook until tender.

7. While the egusi stew simmers, prepare the pounded yam according to the Ola-Ola Pounded Yam Flour package directions until smooth and stretchy.

8. Serve the warm pounded yam with generous portions of egusi stew.

Ola-Ola Spotlight

For a classic Nigerian pairing, serve smooth and stretchy Ola-Ola Pounded Yam with a rich egusi stew made with Carotino Palm Oil.