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. Serve with fufu or pounded yam.
By the time he was 27, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked-about restaurants in America. His new DC restaurant Kith and Kin opened to critical acclaim last fall, and he has been named a Forbes and Zagat “30 under 30” honoree. With his new book, Notes from a Young Black Chef: A Memoir, he shares the remarkable story of his culinary coming-of-age—while addressing the intersection of race, fame, and food.