Nigerian cuisine relies on starchy root vegetables such as yams and cassava. Nigerians also use many green vegetables, such as bitter leaf (similar to kale), okra, spinach, and other African plants. Plants aren’t the only things Nigerians turn to. They like meat dishes with goat, fish or chicken.

The people of Northern Nigeria love spicy meat skewers. In southern Nigeria, people love many types of seafood stews with shrimp, fish, lobster, crab, rice, and vegetables. In the central part of Nigeria, people love to have stewed meats served with mashed yams or cassava.

egusi nigerian stew

In Nigeria, the edible melon seeds are known as “egusi”, and with this popular Nigerian stew, the melon seeds are finely ground to give this dish a unique color and flavor. Instead of melon seeds, pumpkin seeds work great with this stew recipe. And shrimp can be replaced or added along with any smoked fish or crab. Smoked oysters straight from the can or beef can be used in place of the chicken.

Red palm oil gives this stew a distinctive flavor of African cuisine. It can be found on the Internet, in international supermarkets or in Latino markets in particular. Do not try to substitute red palm oil. This oil is worth seeking out.

Ingredients:

1/2 cup pumpkin seeds

1 3-pound chicken, cut into 8 pieces

Salt to taste

1/3 cup of red palm oil

2 1/2 pounds ripe tomatoes, halved, seeded, and grated through the largest holes of a grater.

1 small onion, chopped

2 habanero chiles, stemmed and halved

2 tablespoons tomato paste

2/4 cup of water

1 1/4 pounds fresh shrimp, head and shell removed

1 pound fresh spinach, stemmed, chopped

Addresses:

Place the pumpkin seeds in a food processor and blend for about 20 seconds until you get a powdery form. Reserve.

Salt the chicken, then in a large skillet, heat the red palm oil over medium-high heat for about 5 minutes. Brown the chicken pieces on both sides, for about 6 minutes total.

Place the tomatoes, onion, and habanero pepper in the food processor and blend for about 30 seconds or until very smooth. Reduce heat to low and partially cover. Cook, turning occasionally, until the chicken can be easily separated from the bone with a fork, or about 1 1/2 hours.

Add the water and shrimp and continue to cook over low heat for about 10 minutes.

Add the reserved ground spinach and seeds and continue to simmer for about 10 more minutes, serve immediately. This Egusi African Stew recipe makes 6 servings.