Best Egusi Stew Recipes

EGUSI STEW

Steps:

• 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.

EGUSI SOUP (NIGERIAN CHICKEN STEW)

Steps:

• Egusi Paste: Chop seeds in blender. Add chopped onion to blender as you are cutting it. Add shrimp to blender. Blend until it becomes a smooth paste. You will likely need a little water or broth to help it blend.
• Stew: Heat oil in a large pot. Add finely chopped onion to oil. Stir until soft and translucent. Add green pepper and sitr.
• Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes, stirring occasionally.
• Remove skin from roaster chickens and discard. With your hands, tear off chunks of the meat from chicken and add to the stew. Bring to a simmer again.
• Add paste, stir and simmer for another 10 minutes, stirring occasionally.

EGUSI STEW

Steps:

• Heat oil in a skillet and add beef until browned but not cooked. Transfer beef to a dutch over or pot.
• Cover beef with water, add beef base and stir.
• Add remaining ingredients except egusi, bring to a boil then reduce to simmer.
• Add egusi.
• Simmer for at least an hour, possibly more. Add water to thin or more egusi to thicken the stew. Add salt to taste.