Fufu with Egusi Soup

Instructions

1. 1 Place the yam chunks in a large pot of salted water and boil over high heat for twenty to twenty-five minutes until completely soft and easily pierced with a fork. Drain thoroughly and reserve in the pot with the lid on to keep warm.
2. 2 Pound the boiled yams vigorously using a large wooden mortar and pestle, wetting the pestle periodically with water to prevent sticking. Continue pounding for eight to ten minutes until the fufu is perfectly smooth, stretchy, and free of any lumps.
3. 3 Heat the palm oil in a separate large pot over medium heat until it becomes translucent and shimmering. Add the diced onion and fry for four minutes until softened, then add the chopped tomatoes and scotch bonnet and cook for five minutes until saucy.
4. 4 Mix the ground egusi with three tablespoons of water to form a thick paste, then add it to the pot in spoonfuls. Stir gently and cook for eight to ten minutes, stirring occasionally, until the oil begins to separate and float to the surface of the egusi.
5. 5 Add the soaked and deboned dried fish to the pot along with the water or stock. Stir to combine and simmer for ten minutes, allowing the fish to integrate with the egusi sauce and the flavours to meld together into a rich, thick consistency.
6. 6 Add the chopped spinach to the pot and stir gently to fold it into the egusi soup. Cook for five minutes until the spinach is completely wilted and tender. Season with salt to taste and adjust the thickness with a splash of water if needed.
7. 7 Mould the warm fufu into smooth rounds and place them in individual serving bowls. Ladle the hot egusi soup generously alongside or over the fufu. Diners pinch off pieces of fufu and use them to scoop the thick, richly flavoured soup.