Follow these steps for perfect results
Egusi Seeds
ground
Spanish Onion
chopped
Raw Shrimp
deveined and peeled
Water
Beef Broth
Canola Oil
Spanish Onion
finely chopped
Green Bell Pepper
chopped
Frozen Chopped Spinach
thawed
Tomato Paste
Cayenne Pepper
Beef Broth
Whole Chicken
cooked, skinless, meat chunks
Chop egusi seeds in a blender.
Add chopped onion to the blender as you are cutting it.
Add shrimp to the blender.
Blend until it becomes a smooth paste, adding water or broth to help blend.
Heat oil in a large pot.
Add finely chopped onion to the oil and stir until soft and translucent.
Add green pepper and stir.
Add spinach (with moisture from package), tomato paste, and cayenne pepper.
Add beef broth.
Let simmer, covered, for 20 minutes, stirring occasionally.
Remove skin from roaster chickens and discard.
Tear off chunks of meat from the chicken and add to the stew.
Bring to a simmer again.
Add egusi paste, stir, and simmer for another 10 minutes, stirring occasionally.
Expert advice for the best results
Adjust cayenne pepper to your desired spice level.
For a richer flavor, use homemade beef broth.
Allow the stew to sit for at least 30 minutes after cooking to allow the flavors to meld.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of parsley.
Serve with pounded yam or fufu.
Complements the spice and savory flavors.
Discover the story behind this recipe
A staple dish in Nigerian cuisine, often served at celebrations and gatherings.
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