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Poundo Recipe

Name: Laghos African Kitchenettes Poundo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: African
Ingredients: 3 cups poundo yam flour; 3 cups water (for mixing/dough); 1 tsp salt; 1 tbs butter or palm oil (optional, for shine and flavor); 1 cup egusi (melon) seeds, ground; 6 tbs cooking oil (palm oil or vegetable oil); 1 medium onion, chopped; 2 cloves garlic, minced; 1 tsp ginger, minced; 2 cups assorted meat or fish (beef, smoked fish, or chicken), precooked and chopped; 3 cups stock or water; 1 cup chopped tomatoes or tomato puree; 1 piece scotch bonnet or habanero pepper (adjust), whole or chopped; 2 cups leafy greens (bitter leaf, spinach, or sliced ugu/fiery greens); 1 cube seasoning cube or bouillon; 1 tsp salt

Inspired by Laghos African Kitchenette

Time45m

Serves4

Poundo yam is served with Egusi, Eforiro soup, or Ewedu with your choice of meat (fish, chicken, Turkey or beef). This is an African steamed yam dough largely eaten in most part of West Africa.

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Ingredients

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Poundo Yam Dough

3 cups poundo yam flour

3 cups water (for mixing/dough)

1 tsp Celtic sea salt

1 tbs butter or palm oil (optional, for shine and flavor)

Egusi Soup (serves with the Poundo) — choice of soup; this recipe makes a small pot

1 cup egusi (melon) seeds, ground

6 tbs cooking oil (palm oil or vegetable oil)

1 medium onion, chopped

2 cloves Garlic, minced

1 tsp Ginger, minced

2 cups assorted meat or fish (beef, smoked fish, or chicken), precooked and chopped

3 cups stock or water

1 cup chopped tomatoes or tomato puree

1 piece scotch bonnet or habanero pepper (adjust), whole or chopped

2 cups leafy greens (bitter leaf, spinach, or sliced ugu/fiery greens)

1 cube seasoning cube or bouillon

1 tsp Celtic sea salt

Method

Poundo Yam Dough

Boil water

Bring 3 cups of water to a rolling boil in a medium saucepan or pot over high heat.

Add salt and oil

Once boiling, reduce heat to medium. Stir in 1 tsp salt and 1 tbsp butter or palm oil if using; this adds flavor and sheen to the dough.

Mix in poundo yam flour

Working quickly, sprinkle the 3 cups of poundo yam flour into the boiling water in small handfuls while stirring vigorously with a wooden spoon or sturdy whisk to prevent lumps.

Stir and steam

Continue stirring and folding the mixture for 2–3 minutes until it forms a thick, smooth, lump-free dough. Cover and reduce heat to low for 1–2 minutes to steam through.

Knead and shape

Remove from heat. Wet a wooden spoon or your hands and knead the dough in the pot or on a clean surface by folding it over itself until smooth and pliable (about 30–60 seconds). Shape into balls or mounds for serving. Keep covered to retain heat.

Adjust consistency

If the dough is too stiff, return to pot and add 1–2 tbsp hot water, mixing until desired softness is reached. If too soft, sprinkle up to 2 tbsp poundo yam flour and knead in.

Egusi Soup

Prepare egusi paste

Place the 1 cup ground egusi in a bowl. Gradually add 2–3 tbsp water and mix to form a thick paste or crumble it with your fingers until it holds together.

Heat oil and sauté aromatics

Heat 6 tbsp cooking oil in a medium pot over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and ginger and sauté 30 seconds until fragrant.

Add tomatoes and cook

Stir in 1 cup chopped tomatoes or puree. Cook 5–7 minutes, stirring occasionally, until the tomato reduces and the oil begins to separate slightly from the tomato mixture.

Fry egusi

Lower heat slightly. Add the egusi paste in spoonfuls to the pot and gently fry, stirring occasionally, for 5–7 minutes. This develops a nutty flavor and firms the egusi.

Add stock and meat

Pour in 3 cups stock or water and stir to incorporate. Add the precooked chopped meat or smoked fish. Bring to a gentle simmer.

Season and simmer

Add 1 cube seasoning and 1 tsp salt (adjust to taste). Add the whole or chopped scotch bonnet pepper for heat. Simmer on low for 10–12 minutes to allow flavors to meld and the soup to thicken. If it becomes too thick, add a little more water (up to 1/2 cup).

Add greens and finish

Stir in 2 cups chopped leafy greens (spinach, bitter leaf, or ugu). Simmer 2–3 minutes until greens are wilted but still vibrant. Taste and adjust seasoning.

Serve

Spoon hot egusi soup into bowls and serve immediately with freshly prepared poundo yam dough.