Nigerian Egusi Stew with Spinach and Yam

Nigerian Delight: Egusi with Spinach and Yam

In the heart of West Africa lies a culinary treasure, a blend of rich flavors and hearty ingredients that tantalizes the taste buds and warms the soul. This Nigerian dish, Egusi with Spinach and Yam, is a celebration of the diverse and robust flavors characteristic of Nigerian cuisine. Egusi, made of ground melon seeds, is simmered with fresh tomatoes and chili peppers to create a thick and savory stew, complemented by the tender, earthy texture of boiled yams and the deep, leafy greens of spinach. Perfect for an intimate dinner for two, this dish is a culinary journey to West Africa that embodies the rich, vibrant culture and culinary history of the region.

Serves: 2, Difficulty: Expert

Preparation Time: 45 minutes, Cooking Time: 1 hour

Ingredients

• 200 grams of ground melon seeds (egusi)
• 500 grams of spinach
• 2 tablespoons of palm oil
• 1 large onion, finely chopped
• 200 grams of tomatoes, chopped
• 1 chili pepper, finely chopped
• 50 grams of stockfish
• 500 grams of yam, peeled and cubed
• Salt to taste
• 1/2 teaspoon of black pepper
• 1 teaspoon of ground ginger
• 1 teaspoon of ground coriander
• 2 tablespoons of olive oil
• 500 ml of water

Method

• Rinse the yam cubes and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook until tender, about 20 minutes, then drain and set aside.
• In a separate pot, heat the palm oil over medium heat. Add the chopped onion, and sauté until translucent.
• Stir in the chopped tomatoes and chili pepper, and cook for about 5 minutes until the tomatoes soften.
• Add the ground melon seeds (egusi) to the pot, and cook for an additional 5 minutes, stirring frequently to prevent sticking.
• Pour in 500 ml of water and add the stockfish. Cover and simmer for 20 minutes, allowing the flavors to blend and the stockfish to soften.
• Stir in the spinach, black pepper, ground ginger, ground coriander, and simmer for an additional 10 minutes until the spinach is tender.
• Adjust the seasoning with salt to taste, then remove from heat.
• In a separate pan, heat the olive oil and sauté the boiled yam cubes until they are golden and slightly crispy.
• Serve the egusi stew warm, over a bed of the sautéed yam cubes.

Tips

• To enhance the flavor of the stockfish, soak it in warm water for a few minutes before cooking.
• Adjust the heat by varying the amount of chili pepper to suit your taste.
• Substitute spinach with any preferred leafy greens for a different texture and flavor.

Nutritional Information