A rich, hearty West African classic
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 2 cups ground egusi (melon seeds)
- ½ cup palm oil
- 1 lb assorted meat (beef, goat meat, or tripe), cooked
- ½ lb stockfish or dried fish, soaked
- 2 cups meat stock
- 1 medium onion, chopped
- 2 tbsp ground crayfish
- 2–3 tbsp ground pepper (to taste)
- 2 cups chopped spinach or ugu leaves
- 1–2 seasoning cubes
- Salt to taste
Directions
- Prepare the base: Heat palm oil in a pot over medium heat until just warm. Add onions and sauté until fragrant.
- Add egusi: Stir in ground egusi and cook, stirring continuously, until it thickens slightly.
- Build flavor: Add cooked meat, stockfish, crayfish, pepper, seasoning cubes, and meat stock. Stir well.
- Simmer: Cover and cook for 20–25 minutes, stirring occasionally, until oil rises to the top.
- Add greens: Stir in spinach or ugu leaves and cook for 5 minutes.
- Season & serve: Adjust salt, simmer briefly, and remove from heat.
Serve With
Pounded yam, fufu, eba, semolina, or rice.
