Egusi and Pounded Yam

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1. 1Step 1: Mix together the ground egusi melon with equal parts water and set aside to hydrate. Add more water as necessary to achieve a thick paste consistency.
2. 2Step 2: In a pot add your smoked turkey and water and boil on low heat for up to 45 minutes to heat through, soften the turkey. Top up with water as needed.
3. 3Step 3: If using mushrooms, in a pan on medium heat, add a tablespoon of neutral oil saute your variety of mushrooms until nice and browned and season with salt to taste. Set aside until ready to add in.
4. 4Step 4: Blend the bell pepper, and hot pepper and tomato if using together until smooth and set aside.
5. 5Step 5: Heat your palm oil in a large pot or deep pan and allow it to melt over medium heat but don't overheat the oil. Add your sliced onion and sautee for about 3 minutes.
6. 6Step 6: Add your locust beans, garlic and ginger paste and crayfish powder. Let it cook for about 5 minutes on medium heat stirring so it doesn't burn.
7. 7Step 7: Add the blended pepper and cook reduced stirring often so it doesn't burn.
8. 8Step 8: Add your turkey stock from your boiling smoked turkey or other meat stock, and simmer on low stirring periodically so it does not burn.
9. 9Step 9: In large spoonfuls place egusi paste on top of your stew until you have used it all up. Reduce heat to low, cover pot and allow it to cook for about 20 to 30 minutes. Gently stir periodically again to prevent burning but in uniform strokes trying to avoid breaking up egusi too much until it is cooked.
10. 10Step 10: Add your turkey meat, mushrooms if using and mix in and let heat up with your stew.
11. 11Step 11: Stir in the spinach and leave to simmer for about 5 minutes. Adjust seasoning if necessary.
12. 12Step 12: Serve hot with your pounded yam.
13. 13Step 13: Peel your yam and wash thoroughly, cut into 1-2 inch cubes.
14. 14Step 14: Bring to boil in a large pot with water.
15. 15Step 15: When yam is fully cooked and tender and almost falling apart (over cooked), drain the yam reserving the water.
16. 16Step 16: Using a potato masher, mash the yam in the pot adding back in the reserved water it boiled in until it is relatively free of lumps. If there are lumps it is okay though.
17. 17Step 17: Using a wooden spoon knead the yam in the pot adding reserved water until the consistency is smooth and soft. This may take up to 10 minutes.
18. 18Step 18: Once the consistency is to your liking divide into pieces, place each piece on top of plastic wrap and use the plastic wrap to encase the kneaded yam forming a ball.
19. 19Step 19: Eat your pounded yam with your egusi.