Peel yam and boil in water until soft

Pound in a clean mortar until it gets sticky

For your egusi soup, wash meat and add to cooking pot, add a desired amount of water, spices, onions and seasoning. Cook until soft

In another pot, add palm oil and onions fry lightly then add blended scotch bonnet and fry for another 5minutes

Add spices, seasoning and onions, then grind your egusi, add a little amount of water and form a thick paste. Drop tiny balls of egusi into pot until it finishes. Cover and allow for 5mins

Then add meat stock and meat stir and allow for a minute. Wash spinach and chop into tiny bits then add to pot. Cook at a very low heat for 4-5minutes and serve