Spiced Punch Amala with Egusi Soup

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty Nigerian dish combining smooth amala (pounded yam) with a rich egusi soup, punched with bold spices and smoked fish. This Nigerian-inspired soup recipe, ready in about 55 minutes, brings together yam, egusi seeds, onions for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 510 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, peeled and boiled yam
• 1/2 cup egusi seeds
• 2 large, chopped onions
• 1, seeded and finely chopped scotch bonnet pepper
• 4 oz, flaked smoked fish
• 3 tbsp vegetable oil
• 2 tsp salt
• 4 cups water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Boil yams until tender. Mash with a little water to create a smooth amala texture. Set aside.
2. Step 2: Heat 3 tbsp oil in a pot. Add onions and sauté for 5 minutes until golden. Stir in egusi seeds and scotch bonnet pepper, cooking for 2 minutes until fragrant.
3. Step 3: Add 4 cups water and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until the soup thickens. Stir in smoked fish and cook for 5 minutes.
4. Step 4: Serve the amala in bowls, topped with the egusi soup and a sprinkle of scotch bonnet pepper for extra heat.