Serves
6

Skill level

Easy
By
Average: 3.1 (57 votes)
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Ingredients

  •  350 g (2 cups) pounded yam flour (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Bring 1.125L water to the boil in a large saucepan. Using a wooden spoon, stir in 350 g (2 cups) pounded yam flour until combined. Reduce heat to low and continue to stir for 5 minutes or until thick, soft and smooth; add more water if necessary. To eat, pull off pieces and use to scoop up the egusi.

Note

Available from African food shops.

As seen in Feast Magazine, Issue 15, pg70.

Photography by John Laurie