I always like my vegetable sauté with Egusi to have clumps. The Egusi clumps brings out the vibrant beauty of any African vegetable sautéed with our African Egusi. Even my Egusi stews deserves those clumps. It’s up to you to decide if you want the watery Egusi or the clumps ones.
I bought some goat meat with skin, l have been keeping my goat meat for a very special delicacy like this one. So I choose to use assorted meat which includes , Canda, trip and some smoked fish.
Let’s get to the kitchen;
Author: Annuchka Queen
Prep time: 15 mins
Cook time 40 mins
- Olive oil 1/2 cup ( you can use palm oil if you wish )
- 1 cup ground Egusi
- 1 habanero pepper
- 2 medium size white onions
- 3 cups of sun dried okonghobong leaves
- 2 tbsp shredded crayfish
- A bowl of smoked fish
- 6 slices of goat meat.
- 12 slices of Canda ( cow skin )
- 1 Maggi cube
- 1/2 tbsp salt
- Pour oil in a medium size pot over a medium heat.
- When oil is heated, sauté diced onion in to it until onion is translucent and fragrant.
- In a medium size pot, place your goat meat, Canda, and smoked fish, pour some water into the pot, salt and Maggi to taste, half diced onion. Cover and let it simmer until tender.
- Use stock from meat and pour some meat stock into the Egusi and stir. Then keep aside.
- Sauté your Egusi into your onion until dry and done
- Add well washed and drained okonghobong leaves and continue to sauté for about 5 mins.
- Add meat and meat stock add Maggi cube, salt and shredded crayfish and cover to simmer for over 20 mins.
- Serve with any type of fufu, pounded yam, Garry , boiled yam or casava
- Enjoy !
Have you tried this yet ? If yes let me know if yours was a success. If not try and bring to us feedbacks in the comment section. And please do not forget to watch my YouTube videos.