Name: Egusi Stew
Yield: 4 servings
Ingredients: 4 cups small onions, diced; 2 tablespoons garlic, minced; 2 whole tomatoes, chopped; 2 tablespoons ginger, minced; 1 teaspoon Scotch bonnet pepper, minced; 1 cup palm oil; 2 cups ground egusi seeds; 1 teaspoon crayfish powder; 3 Maggi cube; 1/4 teaspoon iru; 2 quarts chicken stock; 1 pound goat shoulder, cubed; Kosher salt; 2 tablespoons canola oil; 2 cups pumpkin leaf or spinach, strained dry

Servings: 4 persons

4 cups small onions, diced
2 tablespoons garlic, minced
2 whole tomatoes, chopped
2 tablespoons ginger, minced
1 teaspoon Scotch bonnet pepper, minced
1 cup palm oil
2 cups ground egusi seeds
1 teaspoon crayfish powder
3 Maggi cube
1/4 teaspoon iru
2 quarts chicken stock
1 pound goat shoulder, cubed
Kosher salt
2 tablespoons canola oil
2 cups pumpkin leaf or spinach, strained dry

1
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.
2
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.
3
Season to taste with salt. Serve with fufu or pounded yam.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Egusi Stew

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