Serves: 6-8/ Prep time: 20 minutes/ Cook time: 1 hour 45 minutes/ Difficulty: Medium
Egusi is a seed taken from a melon indigenous to West Africa. The melon itself is a relative of watermelon and the seeds have very unique flavour. Once dehydrated and deshelled they are rehydrated by blending with a little water, spices and onion. Once in paste form it works very similarly to how a beaten egg being added to a shakshuka would - DELICIOUS! Try the traditional egusi stew with beef or fish and shellfish with a side of eba to soak up all the juices for a really authentic experience.
500ml Tropical Sun Zomi Oil
¼ cup locust beans
2 red onions, diced
½ teaspoon ginger powder
1tsp Tropical Sun Garlic Powder
50g tomato puree
2 tins (800g) chopped tomatoes
1 white onion, diced
1 Scotch bonnet
2 tablespoons Tropical Sun All Purpose Seasoning
¼ teaspoon Tropical Sun Ground Nutmeg
¼ teaspoon Tropical Sun Crayfish Powder
1 cup warm water
2 red onions, diced
1kg baby spinach
6-8 fillets Salmon
1kg Prawns, deshelled & deveined
- In a dry pot add the palm oil to the pan, put the lid on and leave on a medium low heat for 10-12 mins. Turn off the heat and let cool.
- After 5 mins, heat the oil on a medium setting and begin frying the locust beans and 2 red onions until the onions are cooked but without colour. Add the garlic powder, ginger powder and tomato puree and cook for 15 minutes stirring often.
- In a blender, blend the tomato, one white onion and scotch bonnet and add to the palm oil and mix well. Then add the remaining dry spices and stir ensuring the sauce is well mixed. Allow to cook for 30 minutes on a medium to heat.
- Blend the egusi seeds first then add the water, egg and remaining 2 red onion. Add this mixture to the sauce and leave to cook for 20 minutes stirring very gently occasionally.
- Add washed spinach to the egusi and allow to wilt. Cook out for another 10 minutes then remove from the heat and let rest for 20 minutes
- Lastly roast the salmon in a hot pan, skin side down first. When golden brown and crispy colour each side of the salmon then add the prawns to the pan. When the prawns are pink, they are cooked. It should take no longer than 8-10 minutes.
- Bring the water up to a gentle boil in a saucepan, then add the gari.
- Stir with a wooden spatula until it thickens and then pound by drawing the eba toward you and smoothing out against the inside of the pan .
- Repeat this until the eba forms a firm dough like consistency. With a clean wet spatula, scoop the eba out and serve immediately.