Nigerian Egusi Stew with Pumpkin Leaves and Crayfish

Name: Nigerian Egusi Stew with Pumpkin Leaves and Crayfish
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 cup egusi seeds; 1/4 cup water; 1 teaspoon bouillon powder; 500g beef or goat meat; 200g smoked fish; 200g crayfish; 1 medium onion; 3 cloves garlic; 3 tablespoons palm oil; 2 tomatoes; 2 small bell peppers; 2 scotch bonnet peppers; Salt; 1 cup stock; 2 cups pumpkin leaves (ugu) or spinach; 1 medium bitter leaf; Rice or pounded yam

A rich and hearty West African classic

Nigerian Egusi Stew is a flavorful and comforting dish made with ground melon seeds (egusi), mixed greens, and seafood, creating a savory, nutty delight perfect for any meal.

1 h 30 min
6
Intermediate

Ingredients

For the Egusi Paste

1 cup egusi seeds

ground

1/4 cup water

for mixing

1 teaspoon bouillon powder

for flavor

For the Stew Base

500g beef or goat meat

washed and cut into chunks

200g smoked fish

shredded and deboned

200g crayfish

ground

1 medium onion

chopped

3 cloves garlic

minced

3 tablespoons palm oil

for richness

2 tomatoes

chopped

2 small bell peppers

chopped

2 scotch bonnet peppers

whole

Salt

to taste

1 cup stock

beef or vegetable

For the Vegetables

2 cups pumpkin leaves (ugu) or spinach

chopped

1 medium bitter leaf

optional

For the Accompaniments

Rice or pounded yam

for serving

Preparation

Marinating the Meat

Combine Meat and Seasoning

In a bowl, combine meat pieces with the bouillon powder.

Marinate

Allow to marinate for at least 30 minutes in the refrigerator.

Bring to Room Temperature

Remove and bring to room temperature before cooking.

Preparing the Egusi Paste

Mix Egusi and Water

In a small bowl, mix ground egusi seeds with water to form a thick paste.

Season the Paste

Stir the bouillon powder into the paste.

Set Aside

Set aside until needed.

Cooking Process

Frying the Meat

Heat palm oil in a large pot over medium heat and fry the marinated meat until browned.

Brown the meat for about 10 minutes on medium heat.

Creating the Stew Base

Add onions, garlic, tomatoes, bell peppers, and scotch bonnet to the pot. Sauté until soft and fragrant.

Blend tomatoes and peppers together for a smoother base.

Integrating the Egusi Paste

Drop spoonfuls of the egusi paste into the pot, allowing it to cook for several minutes. Stir to combine with the stew.

Then simmer on low heat for 45 minutes.

Plating & Serving