Delicious egusi stew recipe for a hearty meal

Ingredients for Egusi stew

• 480 g diced small onions

• 30 ml minced garlic

• 2 whole tomatoes, chopped

• 30 ml minced ginger

• 5 ml minced Scotch bonnet pepper

• 240 ml red palm oil

• 240 g ground egusi seeds

• 5 ml crayfish powder

• 3 Maggi cubes

• 1.5 g dried iru powder

• 2 litres chicken stock

• 450 g goat shoulder, cubed

• kosher salt, to taste

• 30 ml canola oil

• 240 g pumpkin leaf or spinach, strained, dried

How to make Egusi stew

1. Heat a large saucepan over medium heat and sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in palm oil until the vegetables are translucent, about 10 minutes.

2. Add the egusi seeds to the pan and toast in the oil for an additional 10 minutes.

3. Stir in the crayfish powder, Maggi, iru, and chicken stock, then bring to a simmer. Cook for 30 minutes.

4. Meanwhile, in a separate frying pan over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes.

5. Add the browned goat meat to the egusi mixture and simmer together for about 1 hour, or until the meat is tender.

6. During the last 20 minutes of cooking, add the pumpkin leaves to the saucepan.

7. Ensure the sauce is thick and most of the liquid has simmered off, then season to taste with salt.

8. Serve 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.