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And The Most Famous Stew of All...

 

 

egusi

Ingredients

2 16oz bags of frozen spinach

2 jumbo-sized onions

2lbs of meat of choice (optional)

1 box of broth of choice (optional)

1 or more habanero or fresh chilies of choice

1 16oz can tomato paste

Fresh ginger and garlic to flavor

Adobo to taste

Egusi/Agushie (melon seeds) (available at any African market)

Guidelines

| PREP | 10-15 MIN

Rinse & Peel all onions, ginger, garlic

Chop garlic and ginger finely

Chop onions (cube size)

Rinse and cut meat

Season with adobo

| MAIN AFFAIR PART 1 | 30 MIN

Put seasoned meat with chili in a pot with about 20oz of water

Bring to medium boil for about 20 min then reduce to low fire for 10 minutes

Drain broth into measuring cup for later use

Save chili for stew

| MAIN AFFAIR PART 2 | 20 MIN |

Pour in about a cup of oil and add your onions, garlic, and ginger and sauté until translucent

Stir in tomato paste or sauce

Stir in melon seeds and fry the entire sauce mixture for about 5 min

Stir in frozen spinach and add about 2-4 oz of broth

| MAIN AFFAIR PART 3 | 30 MIN

Let stew simmer for 20-30 minutes on low heat, stirring occasionally and adding bits of broth and oil if the stew is too thick

Serve with eba, boiled potatoes, boiled plantains or rice. *If you won’t consume all, divide and freeze in smaller containers

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