Best 2 Egusi Stew Recipes

Egusi stew, a delectable dish originating from West Africa, has gained popularity globally due to its captivating flavors and versatility. This hearty stew, often referred to as "agusi" or "ofe egusi" in various Nigerian dialects, is a delightful blend of textures and tastes, making it a beloved dish among food enthusiasts. Its unique flavor profile stems from the harmonious combination of melon seeds, leafy greens, and an array of aromatic spices, resulting in a rich, nutty, and savory stew. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you through the essential steps of creating an exceptional egusi stew that will tantalize your taste buds and become a staple in your culinary repertoire.

Here are our top 2 tried and tested recipes!

EGUSI STEW

Egusi Stew image

Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.

Provided by Kwame Onwuachi

Categories Dinner Soup/Stew Stew Seed Shellfish Hot Pepper Chile Pepper Tomato

Yield 8 servings

Number Of Ingredients 15

Ingredients

4 cups diced small onions
2 tablespoons minced garlic
2 whole tomatoes, chopped
2 tablespoons minced ginger
1 teaspoon minced Scotch bonnet pepper
1 cup red palm oil
2 cups ground egusi seeds
1 teaspoon crayfish powder
3 Maggi cubes
1/4 teaspoon dried iru powder
2 quarts chicken stock
1 pound goat shoulder, cubed
Kosher salt
2 tablespoons canola oil
2 cups pumpkin leaf or spinach, strained dry

Steps:

In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes
Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.
Season to taste with salt. Swerve with fufu or pounded yam.

EGUSI SOUP (NIGERIAN CHICKEN STEW)

Egusi Soup (Nigerian Chicken Stew) image

Egusi soup, also called melon soup (because the Egusi seeds come from a melon of the same name! You can use sunflower or pumpkin seeds though) is a delicacy enjoyed all over West Africa, especially amongst Nigerians anywhere they live. It is arguably the most popular Nigerian soup, especially in the Southern part of that country. There is some discrepancy regarding what should be in the stew - beef, chicken or goat. The precooked deli chicken helps to speed up the process! I have modified a Sandi Richard recipe. Enjoy!

Provided by Nif_H

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup egusi seeds (or sunflower or pumpkin)
1/2 large Spanish onion, chopped
10 medium raw shrimp, deveined and peeled
1/4 cup water or 1/4 cup beef broth
1/4 cup canola oil
1/2 large Spanish onion, finely chopped
1/2 green bell pepper, chopped
5 ounces frozen chopped spinach, thawed and keep liquid
2 (5 1/2 ounce) cans tomato paste
1 teaspoon cayenne pepper
3 1/4 cups beef broth
2 whole chickens, cooked from the deli department (2 lbs each)

Steps:

Egusi Paste: Chop seeds in blender. Add chopped onion to blender as you are cutting it. Add shrimp to blender. Blend until it becomes a smooth paste. You will likely need a little water or broth to help it blend.
Stew: Heat oil in a large pot. Add finely chopped onion to oil. Stir until soft and translucent. Add green pepper and sitr.
Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes, stirring occasionally.
Remove skin from roaster chickens and discard. With your hands, tear off chunks of the meat from chicken and add to the stew. Bring to a simmer again.
Add paste, stir and simmer for another 10 minutes, stirring occasionally.

Tips:

Use fresh, high-quality ingredients: Fresh vegetables, herbs, and spices will give your egusi stew the best flavor. If possible, buy organic ingredients to avoid pesticides and herbicides.
Soak the egusi seeds overnight: This will help to soften them and make them easier to blend. If you don't have time to soak them overnight, you can soak them in hot water for at least 30 minutes.
Blend the egusi seeds until they are very smooth: This will help to create a thick, creamy stew. If you don't have a blender, you can use a mortar and pestle to grind the seeds.
Use a variety of vegetables: This will add flavor, color, and nutrients to your stew. Some popular vegetables to use in egusi stew include tomatoes, onions, peppers, spinach, and okra.
Cook the stew slowly over low heat: This will help to develop the flavors and prevent the stew from burning.
Serve the stew with your favorite sides: Egusi stew is often served with rice, pounded yam, or fufu.

Conclusion:

Egusi stew is a delicious, nutritious, and versatile dish that can be enjoyed by people of all ages. It is a popular dish in Nigeria and other West African countries, and it is also becoming increasingly popular in other parts of the world. With its unique flavor and texture, egusi stew is a dish that is sure to please everyone.