Best 2 Egusi Stew Recipes

Egusi stew is a staple dish in many West African countries, particularly Nigeria, Ghana, Benin, and Togo. It is a rich and flavorful soup or stew made with a base of ground egusi seeds, leafy greens, and other vegetables, and typically served with a side of pounded yam, fufu, or rice. Egusi seeds are a type of melon seed, and when ground, they create a thick, nutty sauce that is the heart of this dish. The leafy greens used in egusi stew vary depending on the region, but common choices include spinach, kale, and amaranth leaves. Other vegetables that are often added include tomatoes, okra, onions, and peppers. Protein sources such as meat, fish, or seafood can also be added. This article provides three delicious recipes for egusi stew: a traditional Nigerian egusi stew, a vegetarian egusi stew, and a simplified egusi soup. Each recipe offers unique variations on this classic dish.

Let's cook with our recipes!

EGUSI STEW

Egusi Stew image

Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.

Provided by Kwame Onwuachi

Categories Dinner Soup/Stew Stew Seed Shellfish Hot Pepper Chile Pepper Tomato

Yield 8 servings

Number Of Ingredients 15

Ingredients

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

Steps:

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
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.
Season to taste with salt. Swerve with fufu or pounded yam.

EGUSI SOUP (NIGERIAN CHICKEN STEW)

Egusi Soup (Nigerian Chicken Stew) image

Egusi soup, also called melon soup (because the Egusi seeds come from a melon of the same name! You can use sunflower or pumpkin seeds though) is a delicacy enjoyed all over West Africa, especially amongst Nigerians anywhere they live. It is arguably the most popular Nigerian soup, especially in the Southern part of that country. There is some discrepancy regarding what should be in the stew - beef, chicken or goat. The precooked deli chicken helps to speed up the process! I have modified a Sandi Richard recipe. Enjoy!

Provided by Nif_H

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup egusi seeds (or sunflower or pumpkin)
1/2 large Spanish onion, chopped
10 medium raw shrimp, deveined and peeled
1/4 cup water or 1/4 cup beef broth
1/4 cup canola oil
1/2 large Spanish onion, finely chopped
1/2 green bell pepper, chopped
5 ounces frozen chopped spinach, thawed and keep liquid
2 (5 1/2 ounce) cans tomato paste
1 teaspoon cayenne pepper
3 1/4 cups beef broth
2 whole chickens, cooked from the deli department (2 lbs each)

Steps:

Egusi Paste: Chop seeds in blender. Add chopped onion to blender as you are cutting it. Add shrimp to blender. Blend until it becomes a smooth paste. You will likely need a little water or broth to help it blend.
Stew: Heat oil in a large pot. Add finely chopped onion to oil. Stir until soft and translucent. Add green pepper and sitr.
Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes, stirring occasionally.
Remove skin from roaster chickens and discard. With your hands, tear off chunks of the meat from chicken and add to the stew. Bring to a simmer again.
Add paste, stir and simmer for another 10 minutes, stirring occasionally.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your egusi stew.
Don't overcook the egusi seeds. They should be cooked until they are soft, but not mushy.
Add the vegetables in stages. This will help to prevent them from becoming overcooked.
Season the stew to taste. Use a combination of salt, pepper, and other spices to create a flavor that you enjoy.
Serve the stew with your favorite sides. Rice, pounded yam, fufu, or boiled plantains are all good options.

Conclusion:

Egusi stew is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins. Whether you are a novice cook or an experienced chef, I encourage you to try this recipe. You won't be disappointed!