Egusi Stew
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By Food Network.com
Egusi Stew
Instructions
Cook:25min
Popular in West African countries, egusi stew is made with egusi, or melon seeds, which have been ground and cooked in a tomato and/or bell pepper stew, depending on the country or tribe. I grew up knowing this dish as a "stew," but it can also be referred to as a "soup." Often the stew is finished with a type of leafy green vegetable. In Nigeria, uziza and spinach are used. Though I enjoy egusi stew with spinach, as my mother-in-law makes it, I have come to love it with collard greens even more. Egusi can be paired with pounded yam, fufu, eba (gari balls) or steamed white rice.
Updated at: Thu, 21 Nov 2024 08:51:55 GMT
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Ingredients
5 servings
4cloves garlic
2red bell peppers
small, chopped
2plum tomatoes
chopped
1onion
small, chopped
1habanero pepper
optional
½ cupdried herring
also called bonga fish or bony fish
½ cupred palm oil
2 tablespoonsground dried crayfish
or ground dried shrimp
1 teaspooniru
locust beans, rinsed
1 teaspoonchicken bouillon powder
such as
kosher salt
1 cupground egusi
1 cupchicken broth
or water
1 poundmeat
cooked, or fish, such as stewing hen, cut into pieces
1 cupcollard greens
finely chopped
½ cupdried uziza leaves
rinsed
yam
pounded, fufu, or
white rice
steamed
plantains
for serving
Instructions
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