If you've ever wondered how to make yam balls that pair perfectly with pounded yam and egusi soup, you're in for a treat. 

This combo is not only a staple in many Nigerian households, but it's also a delicious way to enjoy the versatility of yam. 

Whether you're looking to impress guests or simply indulge in a comforting meal, this recipe is your go-to guide.

Best Yam Balls Recipe

Before diving into the recipe, let's talk about why yam balls are such a beloved dish. 

Yams, a starchy tuber, are a staple in West African cuisine. 

They're packed with nutrients and can be prepared in a variety of ways. 

Yam balls, in particular, are a fantastic snack or side dish that can be enjoyed on their own or as part of a larger meal. 

They’re crispy on the outside, soft on the inside, and bursting with flavor.

Ingredients to Make Yam Balls:

• 4 medium-sized yams
• 2 eggs
• 1/2 cup breadcrumbs
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika (optional)
• 1 onion, finely chopped
• 1/2 cup vegetable oil (for frying)
• 1/4 cup flour (for coating)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder

INSTRUCTIONS TO MAKE YAM BALLS:

Peel and Boil the Yams: 

Start by peeling the yams and cutting them into chunks. 

Place them in a pot of water and bring to a boil. 

Cook until the yams are soft, which should take about 20 minutes. 

Once they're done, drain the water and allow the yams to cool slightly.

Mash the Yams:

In a large bowl, mash the boiled yams until they are smooth and free of lumps. 

If the yams are too dry, you can add a little water or milk to achieve a creamy consistency.

Season the Mixture:

Add the chopped onion, black pepper, salt, garlic powder, ginger powder, and paprika to the mashed yams. 

Mix well to ensure that all the ingredients are evenly distributed.

Form the Balls:

Take a small portion of the yam mixture and roll it into a ball. 

The size is up to you, but generally, they should be about the size of a golf ball. 

Repeat this process until you've used up all the yam mixture.

Coat the Balls:

Roll each yam ball in flour, then dip it in the beaten eggs, and finally, coat it with breadcrumbs. 

This triple-layer coating will give the yam balls a lovely crunch when fried.

Fry the Yam Balls:

Heat the vegetable oil in a frying pan over medium heat. 

Once the oil is hot, carefully place the yam balls in the pan. 

Fry them until they are golden brown on all sides. 

This should take about 5 minutes per batch. 

Once they're done, remove them from the oil and drain on paper towels.

And there you have it. 

Your crispy, golden yam balls ready to be enjoyed! 

But why stop there? 

Let’s take this meal to the next level by pairing it with pounded yam and egusi soup.

Pounded Yam and Egusi:

Pounded yam is another beloved dish in Nigerian cuisine. 

It's smooth, stretchy, and the perfect accompaniment to soups and stews. 

Egusi soup, made from melon seeds, is rich and flavorful, providing the perfect contrast to the yam balls.

Ingredients for Pounded Yam:

4 cups yam flour or 4 medium-sized yams

Instructions for Pounded Yam. 

If using yam flour:

Boil water in a pot.

Gradually add yam flour to the boiling water, stirring constantly to avoid lumps.

Continue stirring until the mixture is smooth and stretchy.

If using fresh yams:

Boil the yams until soft

Pound the yams using a mortar and pestle until smooth.

Ingredients for Egusi Soup:

• 1 cup ground egusi (melon seeds)
• 2 cups of water or stock
• 1 onion, chopped
• 1/2 cup palm oil
• 2 cups assorted meats (goat, beef, or chicken)
• 1 cup spinach or bitter leaves
• 1 teaspoon ground crayfish
• 1 teaspoon pepper
• Salt to taste

INSTRUCTIONS FOR COOKING EGUSI SOUP:

Prepare the Base:

Heat the palm oil in a pot over medium heat. Add the chopped onions and sauté until translucent.

Cook the Meat:

Add the assorted meats to the pot and cook until browned. Pour in the water or stock, and bring to a simmer.

Add the Egusi:

Stir in the ground egusi and cook for about 15 minutes, stirring occasionally to prevent burning.

Finish the Soup:

Add the crayfish, pepper, and salt to taste. Finally, stir in the spinach or bitter leaves and cook for another 5 minutes.

Serving Suggestions

To serve, place a generous portion of pounded yam on a plate, ladle the egusi soup on top, and add a few crispy yam balls on the side. 

The contrast between the soft pounded yam, the rich and slightly spicy egusi, and the crunchy yam balls is nothing short of heavenly.

Now that you know how to make yam balls, why not elevate your next meal by pairing them with pounded yam and egusi soup? 

This trio is not just a meal; it's an experience that brings together the best of Nigerian cuisine. 

Whether you're making it for a special occasion or just a regular dinner, this combination is sure to impress.