Ingredients
Units
Scale
- 1 cup ground Egusi seed – or use pumpkin seeds
- 1/2 cup palm oil
- 1/4 pound smoked trout, skin and bones discarded and the meat flaked
- 1/2 pound beef stew meat, chopped into small dice
- 1/2 pound chicken thigh meat, chopped into small dice
- 2 onion, sliced
- 2 cloves garlic, chopped
- 1/2 tsp thyme leaves
- 1” piece of peeled ginger, minced
- 1 tsp curry powder
- 1 Maggi bouillon cube
- 2 bay leaves
- 1 scotch bonnet or habanero pepper, deseeded and minced
- 1 large tomato, mashed or blended
- 1 tsp tomato paste
- Fresh ground black pepper
- 1 package of chopped frozen spinach
- 1 tbsp ground dried shrimp
- 1/2 tsp chili powder
- Salt, to taste
- Homemade unsalted chicken or beef stock
Instructions
- —
- Set stove to medium heat. Add tomato, tomato paste, habanero, ginger, onion and garlic plus some stock to a blender and reduce to a paste. Rinse meat and put in a medium/large pot. Add all the seasonings, except egusi seed, spinach, trout and palm oil. Pour enough stock in pot so that it covers all the meat. Boil on medium heat for at least 1.5 – 2 hours.
- Pierce meat with a knife to check for softness. If the knife goes through with little pressure, go to the next step or let it boil longer until tender.
- Add palm oil to boiling meat. Let boil for 5-10 minutes.
- Reduce heat to low. Add ground egusi and stir thoroughly.
- Add the smoked trout and ground dried shrimp. Let boil for at least 20 minutes (it should thicken somewhat because of the egusi).
- Stir and add in the chopped spinach. Let cook for 5 more minutes and turn off heat. Let sit for 5 minutes before serving.
- When it’s ready, serve with pounded yam or mashed sweet potato.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 698.52 kcal
- Sugar: 6.7 g
- Sodium: 1155.7 mg
- Fat: 51.21 g
- Saturated Fat: 19.04 g
- Trans Fat: 0.3 g
- Carbohydrates: 20.68 g
- Fiber: 6.47 g
- Protein: 45.78 g
- Cholesterol: 85.48 mg
