Egusi Stew Recipe

🧂 Ingredients

• 1 cup ground egusi
• 1/2 cup red palm oil

  see Cook’s Note
• 4 cloves garlic
• 2 plum tomatoes

  chopped
• 2 small red bell peppers

  chopped
• 1 small onion

  chopped
• 1 habanero pepper

  optional
• 1/2 cup dried herring

  also known as bonga fish or bony fish
• 2 tablespoons ground dried crayfish or ground dried shrimp
• 1 teaspoon iru

  fermented locust beans, rinsed
• 1 teaspoon chicken bouillon powder

  such as Knorr’s
• Kosher salt

  to taste
• 1 cup chicken broth or water
• 1 pound cooked meat or fish

  e.g., stewing hen, cut into pieces (see Cook’s Note)
• 1 cup finely chopped collard greens
• 1/2 cup dried uziza leaves

  rinsed (see Cook’s Note)
• Pounded yam

  fufu, steamed white rice, and sweet plantains, for serving

Instructions

• 1 Combine the garlic, red bell peppers, tomatoes, onion, and habanero (if using)
  in a blender or food processor. Blend for about 30 seconds, until a smooth purée
  forms.
• 2 Prepare the dried herring by splitting it into quarters. Carefully remove any
  bones—using tweezers if needed—and break the fish into small, bite-sized pieces.
  Set aside.
• 3 In a large pot set over medium heat, warm the palm oil until it begins to
  shimmer. Add the blended pepper mixture and stir well to incorporate. Cover the
  pot and allow the mixture to simmer for around 3 minutes, until the aroma
  deepens.
• 4 Add the prepared dried fish, ground crayfish or shrimp, iru, bouillon powder,
  and 1/2 teaspoon kosher salt to the pot. Stir thoroughly to combine the
  ingredients. Cover again and let the stew simmer gently, stirring now and then,
  for about 10 minutes or until the mixture has thickened slightly.
• 5 In a small mixing bowl, combine the ground egusi with 1/3 cup of water. Stir
  until a dense white paste forms.
• 6 Pour the chicken broth into the stew and give it a gentle stir. Using a
  tablespoon, scoop portions of the egusi paste and place them gently over the
  surface of the stew. Do not mix at this point. Cover the pot and let the egusi
  steam and cook undisturbed for about 10 minutes, allowing it to firm into soft
  clumps.
• 7 Once the egusi has set, gently stir to incorporate the clumps throughout the
  stew. The stew will take on a thick, lumpy white texture, signaling that the
  egusi is fully cooked.
• 8 Add the pre-cooked meat or fish to the pot and stir it into the stew. Let it
  simmer for an additional 5 minutes, just until the stew reduces slightly and the
  flavors begin to deepen.
• 9 Finally, fold in the chopped collard greens and rinsed uziza leaves. Cover the
  pot partially and allow the stew to simmer over medium-low heat for about 15
  minutes, or until the greens are tender and well-infused with flavor.
• 10 Serve hot with pounded yam, fufu, steamed white rice, and a side of sweet
  plantains for a complete and satisfying meal.

Nutrition Info