Egusi Stew
ByKwame Onwuachi
Test Kitchen-Approved
Photo by Ty Mecham
- Serves
- 8
- Cook Time
- 40 Minutes
Excerpted from Notes from a Young Black Chef: A Memoir by Kwame Onwuachi with Joshua David Stein. Copyright © 2019 by Kwame Onwuachi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
- 4 cup small onions, diced
- 2 tablespoon garlic, minced
- 2 whole tomatoes, chopped
- 2 tablespoon ginger, minced
- 1 teaspoon Scotch bonnet pepper, minced
- 1 cup palm oil
- 2 cup ground egusi seeds
- 1 teaspoon crayfish powder
- 3 Maggi cube
- 1/4 teaspoon iru
- 2 quart chicken stock
- 1 pound goat shoulder, cubed
- Kosher salt
- 2 tablespoon canola oil
- 2 cup pumpkin leaf or spinach, strained dry
Featured Video
Egusi Stew
Directions
- Step 1
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.
- Step 2
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.
- Step 3
Season to taste with salt. Serve with fufu or pounded yam.