Traditional West African Egusi Stew with Tender Beef and Spinach
20min
45min
4
620
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Chef's Note
To achieve the signature tender curd texture discussed in the blog post, let the egusi paste cook undisturbed in the palm oil before stirring. This uninterrupted thermal exposure triggers protein denaturation and globulin cross-linking, resulting in rich, stable curds rather than an over-emulsified paste.
Tags
Ingredients
1.5 cups Ground Egusi Seeds (Bitter Melon Seeds)
1.5 lbs Beef Chuck Roast, cut into 1-inch cubes
1/3 cup Red Palm Oil
1 large Yellow Onion, divided
1 medium Red Bell Pepper
1 whole Scotch Bonnet or Habanero Pepper, stemmed
2 tbsp Ground Dried Crayfish
2 cups Beef Stock
5 oz Fresh Spinach, coarsely chopped
2 tsp Beef Bouillon Powder
1 tsp Salt
1/3 cup Warm Water
Instructions
- 1
Place beef cubes in a pot with half of the yellow onion (diced), 1 teaspoon beef bouillon powder, and 1/2 teaspoon salt. Add 1/2 cup water, cover, and bring to a simmer over medium heat for 20 minutes until meat is tender. Set aside, reserving broth and meat separately.
- 2
Blend the remaining half onion, red bell pepper, and Scotch bonnet pepper with 2 tablespoons of water in a blender until smooth.
- 3
In a medium bowl, combine ground egusi seeds, warm water, and a pinch of salt. Stir to form a thick, cohesive paste.
- 4
Heat red palm oil in a large Dutch oven or pot over medium heat for 2 minutes.
- 5
Scoop small tablespoon-sized lumps of the egusi paste directly into the hot palm oil. Allow them to cook undisturbed for 4 to 5 minutes so the proteins coagulate into intact curds.
- 6
Gently turn the egusi curds with a spoon, then pour in the blended pepper mixture and ground crayfish. Cook for 8 to 10 minutes, stirring occasionally, until the oil begins to separate from the pepper sauce.
- 7
Pour in the cooked beef cubes and 1.5 cups of reserved beef stock. Bring to a low boil, then reduce heat to medium-low, cover, and simmer for 10 minutes to allow the protein matrix to absorb flavors and emulsify fats.
- 8
Stir in the chopped spinach and remaining 1 teaspoon beef bouillon powder. Simmer uncovered for 3 to 4 minutes until spinach is wilted. Serve hot with pounded yam, fufu, or rice.
Nutrition Information (per serving)
620
42g
12g
45g
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