Egusi Stew

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

From the kitchen of Carly

Ground egusi seeds create a nutty, velvety base for this West African stew, enriched with red palm oil and seared goat meat. Crayfish, ginger, and Scotch bonnet build deep, complex flavor while pumpkin leaves add earthiness at the end.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 cups diced small onions
12 tablespoons minced garlic
12 whole tomatoes, chopped
12 tablespoons minced ginger
11 teaspoon minced Scotch bonnet pepper
11 cup red palm oil
12 cups ground egusi seeds
11 teaspoon crayfish powder
13 Maggi cubes
11/4 teaspoon dried iru powder
12 quarts chicken stock
11 pound goat shoulder, cubed
1Kosher salt
12 tablespoons canola oil
12 cups pumpkin leaf or spinach
1strained dry

Instructions

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.