Featured Recipe
Egusi Stew
Serves 4-6 people.
Ingredients
Directions
- Prepare bitterleaves by soaking in hot water for 5-10 minutes. Drain and wash in warm water several times, kneading to remove some of the bitterness.
- Chop or shred spinach into bite-sized pieces.
- Liquidize onion and set aside. Liquidize tomatoes, habaneros and bell peppers, and set aside.
- Season beef and stock fish with salt, some liquidized onion, 1 Knorr/Maggi cube, dried pepper and other spices. Steam on low heat until juice dries up. Add 2 cups of water and cook until beef and fish are tender.
- Heat palm oil in another pot, then stir in liquidized onion and tomato-pepper purée. Cover and fry for 5-10 minutes on medium heat.
- Add crayfish, smoked fish, locust bean paste, stock fish, beef, and stock. Keep on heat for 5 minutes.
- Add egusi. Cover and do not stir for about 8 minutes.
- Add water and keep boiling for 8-10 more minutes.
- Stir in 3 Knorr/Maggi cubes. Simmer for about 2 minutes, then add salt to taste.
- Mix in bitterleaves and spinach, turning gently to evenly distribute. Let simmer for a few minutes, and remove from heat.
- Serve with pounded yam or eba.
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