Egusi Stew Recipe

Prepare and cook beef

Place beef in a pot and cover with 1 cup of the stock (or water). Add half of the diced onion (reserve remaining), 1 seasoning cube, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer 40–60 minutes until tender. If using a pressure cooker, cook 25–30 minutes. Reserve the cooking liquid (beef stock) and set beef aside.

Make egusi paste

In a bowl, combine ground egusi and 3 tablespoons of water or a little of the reserved stock to make a loose paste (like a thick batter). Mix until it holds together but is still scoopable; set aside.

Prepare pepper-tomato base

In a blender, pulse the tomatoes, bell pepper, and the scotch bonnet until mostly smooth. Heat 1/2 cup palm oil in a large heavy pot over medium heat. Add remaining diced onion and sauté 3–4 minutes until translucent. Add minced garlic and ginger; sauté 30 seconds until fragrant. Stir in tomato paste and cook 2 minutes, then pour in the blended tomato-pepper mixture. Cook uncovered 8–10 minutes, stirring occasionally, until the raw tomato smell cooks out and the mixture reduces slightly.

Brown the egusi

Reduce heat to medium-low. Scoop spoonfuls of the egusi paste into the pot (or shape into small patties) and fry them gently in the tomato mixture for 6–8 minutes, turning once, until they hold together and have a light fry. This step helps develop nutty flavor and prevents the egusi from becoming slimy.

Assemble stew

Add the cooked beef, shredded smoked fish, remaining stock (about 2 cups; add more if needed to reach desired thickness), ground crayfish, the second seasoning cube, and salt to taste. Stir gently to combine. Simmer uncovered on low for 10–12 minutes to marry flavors and allow egusi to firm. If the stew is too thick, add up to 1 cup additional stock or water.

Finish with greens and oil

Stir in chopped leafy greens and simmer 3–5 minutes until wilted but still bright. Drizzle the extra 1 tablespoon palm oil on top, stir gently, taste and adjust seasoning. Remove from heat and let rest 5 minutes before serving.

Bring 2 cups water and 1/4 tsp salt to a boil in a saucepan. Reduce heat to low. Gradually whisk in the fufu flour, one third at a time, stirring vigorously to avoid lumps. Continue stirring for 3–5 minutes until the mixture thickens and pulls away from the sides into a smooth, cohesive, stretchy dough. If too stiff, add 1–2 tablespoons warm water; if too loose, add a little more flour. Cover and let rest 2 minutes.

Wet a wooden spoon or hands with warm water and shape the fufu into individual balls by scooping and rolling on a clean surface or in the pot. Serve immediately alongside hot egusi stew.