Egusi stew is one of the most appetising stews in West Africa. It happens that we have many tricks and so many different ways of preparing this exotic delicious goodness.
This stew is prepared with melon seeds what we call Egusi in West Africa. This seed is rich in fat, protein. It contains alphacopherol which helps to maintain young and glowing skin and fertility. It is called the “organic west African miracle”
Author: Annuchka Queen
Prep time: 10 mins
Cook time : 35 mins
Total time: 45 mins
- 1 cup powder/ ground Egusi.
- 1/2 cup of vegetable oil
- 2 kg of sliced chicken boiled and marinated with with chicken stock cubes 1/2 onions,white pepper, 1 tsp ginger and garlic paste.
- 1 habanero pepper ( optional ) only for people who can stand the heat.
- 2 chicken stock cubes.
- 4 large fresh tomato + a small tin of tomato paste.
- 1/2 cup crayfish powder
- Heat vegetable oil in a medium pot over medium heat
- Place onion and stir – fry until translucent.
- Add tomato paste and fry for 5 mins then add fresh ground tomatoes and stir.
- Add 1/2 tsp each of ginger garlic paste and crayfish powder and stir thoroughly.
- In a small bowl, use 1/4 cup of chicken stock to mix into your Egusi and stir.
- Pour Egusi paste into your fried tomato and stir, add the rest of the chicken stock and more water depending on how thick you want your stew to be, then cover your pot and allow to simmer for 25 mins. Allow the Egusi to be well cooked over medium heat.Make sure you check from time to time just to make sure it isn’t burning under the pot.
- It’s good with boiled rice, boiled yam, boiled plantains or any starchy root vegetable of your choice.