From My Mum's Kitchen.

They say food has the power to heal, to comfort, and to bring us back to the most cherished moments of our lives. For me, there's one dish that stands out above all others: "Pounded Yam and Ogbono Soup." This Nigerian classic wasn't just a meal—it was my mum's way of wrapping me in her love and making everything right with the world, no matter how tough things got.

The Story Behind the Dish.

My earliest recollections of Pounded Yam and Ogbono Soup take me back to quiet Saturday afternoons in our family home. The rhythmic pounding of yam echoes through the walls, signaling an imminent feast. My mother, with her unwavering grace and skill, would prepare this dish with a sense of dedication and love that spoke of generations past.

Pounded Yam, with its smooth, fluffy texture, paired perfectly with the rich, hearty Ogbono Soup—a soup made from the ground seeds of wild mangoes. The earthy, slightly nutty flavor of the Ogbono seeds combined with a medley of traditional spices, leafy vegetables, and massive chunks of assorted meats created a symphony of flavors and aromas that enveloped our home.

Pounding the yam was a task that required strength, and it was often assigned to my brother or any younger male available. These days, most people use electric yam pounders or yam flour, but back then, it was all about the manual labor and the sense of accomplishment that came with it.

We were a private family, and mealtimes were intimate affairs. One of the most cherished memories I have is of my father, who had a unique way of showing his love. After finishing his meal, he would always leave a bit of his food for my brothers and me, a silent gesture that spoke volumes. It was his love language, a small but powerful act of kindness that made us feel special.

The last time I had this cherished meal prepared by my mother was in 2013, just before I returned to the UK. Since then, I haven’t been back home, and the longing for this dish serves as a bittersweet reminder of my roots and the familial warmth I yearn for.

The Recipe.

Ingredients:

For the Pounded Yam:

- 2 large yams (or 2 cups of yam flour)

- Water

For the Ogbono Soup:

- 1 cup Ogbono seeds (wild mango seeds)

- 1 cup palm oil

- 1 pound assorted meat (beef, goat meat, tripe, in large chunks)

- 1 pound smoked fish or stockfish

- 1 cup crayfish (ground)

- 2 handfuls spinach or bitterleaf (washed and chopped)

- 1-2 tablespoons ground pepper

- Salt and seasoning cubes to taste

- 1 liter of meat stock or water

**Instructions:**

1. Preparing the Pounded Yam:

- With Yam Tubers: Peel and cut the yams into chunks. Boil in water until soft. Drain and pound using a mortar and pestle until smooth and stretchy. This task was usually handled by my brother or any younger male available, as it required considerable strength.

- With Yam Flour: Boil water in a pot. Gradually add the yam flour, stirring continuously until it forms a smooth, stretchy dough. Nowadays, many people use electric yam pounders for convenience.

2. Preparing the Ogbono Soup:

- Grind the Ogbono seeds into a fine powder using a blender or food processor.

- In a large pot, heat the palm oil until melted. Add the ground Ogbono seeds and stir continuously to avoid lumps.

- Gradually add the meat stock or water while stirring until the mixture is well combined.

- Add the assorted meats in large chunks, smoked fish, ground crayfish, ground pepper, and seasoning cubes. Allow the soup to cook on medium heat for about 20-30 minutes, stirring occasionally.

- Add the chopped spinach or bitterleaf and salt to taste. Simmer for an additional 5-10 minutes until the vegetables are tender.

3. Serving:

- Serve the hot Ogbono Soup alongside the freshly prepared Pounded Yam. The combination of the fluffy yam and the savory, rich soup with generous chunks of meat is a match made in culinary heaven.

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Reflection and Connection.

Thinking about Pounded Yam and Ogbono Soup brings forth a flood of memories and emotions. This dish is more than just a meal; it's a tapestry woven with threads of family traditions, cultural heritage, and personal nostalgia.

Since leaving home, I’ve found it hard to replicate the magic of my mother’s Pounded Yam and Ogbono Soup. The couple of times I tried left me feeling empty inside, a stark reminder that some flavors cannot be duplicated. This dish has become a symbol of my connection to my roots, and every bite takes me back to my mother's kitchen, surrounded by the quiet love of my family. My father's simple gesture of leaving a bit of his food for us is a reminder of the love, care, and tradition that shape who I am today.

There are many other Nigerian dishes I love, such as Jollof rice, moi moi, and other soups like egusi and edikang ikong. But this combo warms my heart every time I think about it. Since leaving home, I’ve found it hard to replicate the magic of my mother’s Pounded Yam and Ogbono Soup. The couple of times I tried left me feeling empty inside, a stark reminder that some flavors cannot be duplicated.

I enjoy the memory of this dish more than eating it now because no one can quite get it right like my mum would.

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