Description
A rich and hearty Nigerian dish made with ground egusi seeds and leafy greens, perfect with fufu or rice.
Ingredients
- 2 cups ground egusi seeds
- 1/2 cup palm oil
- 1 1/2 lbs chicken (or assorted meat: goat, beef, smoked fish)
- 2 red bell peppers
- 1–2 scotch bonnet peppers (or habanero)
- 2 medium tomatoes
- 1 large onion
- 2 tbsp ground crayfish
- 2 bouillon cubes (Maggi)
- 1 tsp salt (adjust to taste)
- 6–8 cups water or stock
- 2 cups leafy greens (spinach, pumpkin leaves, or bitterleaf)
Instructions
- Blend the bell peppers, scotch bonnet, tomatoes, and onions until smooth.
- In a large pot, season the chicken (or assorted meats) with onions, bouillon, salt, and water. Cook until tender, then set aside the stock.
- Heat the palm oil in a clean pot, add the blended pepper mix, and fry for 10–15 minutes until the oil separates.
- Stir in the crayfish, bouillon, salt, and reserved stock. Simmer gently.
- Mix the ground egusi with water into a paste. Drop spoonfuls into the simmering soup. Cover and cook for 10 minutes without stirring.
- Gently stir, return the cooked meat, and simmer together.
- Stir in the spinach or other greens, cook for 5–7 minutes, and adjust seasoning.
Notes
Use fresh ingredients for the best flavor. Adjust the amount of scotch bonnet pepper according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Nigerian