1. The night before…
Chop seeds in blender. Cut onion in pieces adding to blender as you cut. Add, raw, peeled and deveined shrimp to blender. Blend until smooth. You will likely need a little liquid to help it blend.
2. Heat oil in a large pot.
3. Finely chop other half of onion adding to oil as you chop. Stir until soft and translucent.
4. chop green pepper adding to pot as you chop.
5. Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes.
6. Stir occasionally. Let cool, then refrigerate.
When you arrive home…
7. Remove skin from roaster chickens and discard.
8. Remove meat from chicken adding to egusi broth.
9. Boil water in a large stove top pot.
10. Gradually add pounded yam to boiling water mixing constantly with a metal whisk until smooth.
11. Reduce heat to medium, and cook for 7-10 minutes, stirring constantly with a whisk or wooden spoon until the mixture is very thick.
You may have to add more pounded yam to get the desired texture of semi-solid mashed potatoes.
12. Serve egusi soup (or stew) on top of the Foo Foo. Enjoy!