Egusisoupnigerianchickenstew Recipes

EGUSI SOUP (NIGERIAN CHICKEN STEW)

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.

EGUSI SOUP

Steps:

• Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
• Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
• Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
• Add tomato sauce, water, and shrimp and simmer for 10 minutes.
• Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

EGUSI STEW

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.