Efo With Egusi Recipe

Prepare and simmer meats

Rinse beef, smoked fish, stockfish and prawns. In a large pot, heat 1 tbsp vegetable oil over medium heat. Lightly sear the beef for 3–4 minutes to brown the outside (optional). Add 800 ml stock, seasoning cubes and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook covered for 40–60 minutes or until beef is tender. If using a pressure cooker, cook according to manufacturer's instructions (about 20–30 minutes).

Add smoked fish, shredded stockfish and prawns to the pot during the last 10 minutes of simmering to warm through and infuse flavor. Taste the broth and adjust salt/seasoning. Reserve the cooked meats and keep the stock in the pot; you will use some of the stock to cook the egusi paste.

Make egusi paste

While the meats simmer, mix 300 g ground egusi with the finely chopped onion, 2 tbsp ground crayfish, 1 tsp ground pepper and grated ginger in a bowl. Add 80–100 ml of the warm stock and stir to make a thick paste (should hold together but not be runny). If you prefer a lighter paste, add another 20–40 ml stock.

Fry egusi in palm oil

In a heavy skillet or separate wide pot, heat 120 ml palm oil over medium heat until shimmering but not smoking. Reduce heat to medium-low and add the egusi paste in spoonfuls or as a single layer. Fry, stirring occasionally, for 8–12 minutes to cook out raw flavor and to develop a slightly grainy texture. Add the minced garlic and continue frying 1–2 minutes more. If using roasted ground pepper, add it now.

Once the egusi has developed a cooked aroma and slightly toasted color, gradually add 200–300 ml of the reserved meat stock (a ladle at a time), stirring to incorporate and create a loose, saucy consistency. You want the egusi to be moist but thick enough to hold together in clumps. Simmer 4–6 minutes to marry flavors.

Combine meats and egusi

Add the cooked beef, smoked fish, stockfish and prawns into the pot with the egusi. Stir gently to combine, taking care so the smoked fish doesn't disintegrate. If the mixture seems too dry, add up to 150 ml more stock until you reach a thick stew consistency.

Add greens and finish cooking

Add the chopped spinach (and optional bitter or scent leaf) in batches, stirring each addition until wilted into the sauce. Tuck the whole scotch bonnet into the stew (or chop and stir for more heat). Cover the pot and let everything steam together on low heat for 4–6 minutes, stirring once, until the greens are fully tender and flavors have combined.

Taste and adjust seasoning with additional salt, ground black pepper and, if needed, another seasoning cube. Remove and discard the whole scotch bonnet if left whole.

Spoon the Efo with Egusi into a serving bowl. Serve hot with pounded yam, fufu, boiled yam, rice, or garri (eating style of choice). Garnish with a few flakes of the smoked fish on top if desired.