Egusi Stew

Ingredients for Egusi Stew

• 650g diced small onions

• 2 tablespoons minced garlic

• 2 whole tomatoes, chopped

• 2 tablespoons minced ginger

• 1 teaspoon minced Scotch bonnet pepper

• 240ml red palm oil

• 475ml ground egusi seeds

• 1 teaspoon crayfish powder

• 3 Maggi cubes

• 1/4 teaspoons dried iru powder

• 1.9L chicken stock

• 450g goat shoulder, cubed

• Kosher salt

• 2 tablespoons canola oil

• 2 cups pumpkin leaf or spinach, strained dry

In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes

Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.

Season to taste with salt. Swerve with fufu or pounded yam.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.