Egusi Soup, Meat and Bokoto with Pounded Yam

Our version of the classic Nigerian Egusi soup starts with a base of finely ground melon and peanuts stewed with chilies, leafy greens and smoky palm oil.

We add fork-tender beef and top with bokoto – thinly sliced cow skin grilled to caramelized glory. Served atop velvety sweet potato pudding hand-whipped to a fluffy, cloud-like texture.

Every element melds in this perfect showcase of textures and flavors.