Egusi Stew W/ Fufu Recipe

Prepare proteins

Season beef cubes with salt, black pepper and half of the minced garlic. If using bouillon cube, crumble it over the beef. In a medium pot, add the beef and 1 cup of stock, bring to a simmer, cover and cook gently for 30–40 minutes until tender. If using dried/smoked fish, rinse and flake; set aside. If using shrimp, rinse and set aside to add later.

Roast and blend peppers

Roast the red bell peppers (and tomatoes, if you prefer) over an open flame or under a broiler until charred and softened. Peel off skins, remove seeds if desired. In a blender, combine roasted peppers, fresh tomatoes (if using), the remaining onion (roughly chopped), scotch bonnet (seeds removed for less heat if preferred), 1 clove garlic and blend to a smooth paste. Pour into a bowl and set aside.

Prepare egusi mix

In a bowl, mix the ground egusi with 1/2 cup of warm stock and the remaining minced garlic and grated ginger to form a thick paste. This helps the egusi break apart and prevents lumping when added to the stew.

Heat oil and fry egusi

In a large wide saucepan or Dutch oven, heat palm oil over medium heat until shimmering but not smoking (about 2–3 minutes). Reduce heat to medium-low and add the egusi paste in spoonfuls, flattening slightly. Fry gently, stirring occasionally, for 6–8 minutes until it develops a golden color and a slightly grainy texture. Be careful not to burn it; adjust heat as needed.

Cook pepper-tomato base

Push the fried egusi to the sides, leaving a well in the center. Add tomato paste and a tablespoon of vegetable oil if needed, then pour in the blended pepper-tomato mixture. Cook over medium heat for 10–12 minutes, stirring occasionally, until the mix reduces and the raw tomato smell is gone and oil begins to separate from the sauce.

Combine and simmer

Stir the egusi back into the pepper sauce so it is evenly incorporated. Add the cooked beef with any juices, the flaked dried fish, and the remaining stock (about 2 cups). Bring to a gentle simmer, cover and cook for 12–15 minutes to allow flavors to meld. If the stew is too thick, add up to 1/2 cup more stock to reach desired consistency.

Finish with greens and seafood

Stir in the chopped spinach (or bitterleaf), ground crayfish (if using), and the reserved shrimp. Simmer uncovered for 4–6 minutes until the greens are wilted and seafood is cooked through. Taste and adjust seasoning with salt and a little more pepper. Remove from heat and let rest for 5 minutes before serving.

Bring 3 cups of the water and the optional 1/2 tsp salt to a boil in a medium saucepan.

In a separate bowl, whisk the remaining 1 cup cold water into the fufu flour to make a smooth slurry (this prevents lumps).

Once the water is boiling, reduce heat to low and pour the fufu slurry into the pot slowly while whisking or stirring vigorously with a wooden spoon. Continue to stir as the mixture thickens and becomes smooth and elastic, about 4–6 minutes. If it becomes too stiff, add up to 1/4 cup hot water and continue stirring until you reach a smooth, dough-like consistency.

Scoop the fufu onto a plate, wet your hands slightly and shape into 6–8 palm-sized balls. Cover with a clean towel to keep warm until serving.