HOW TO PREPARE EGUSI STEW.

Egusi stew, also known as melon seed soup, is a popular dish in many West African countries, especially Nigeria. It is rich, thick, and flavorful, made primarily from ground melon seeds. Here’s a basic recipe for preparing Egusi stew:

Ingredients:
2 cups of ground egusi (melon seeds)
500g of meat (chicken, goat, beef, or a combination)
Fish (dried or roasted; optional)
2-3 cups of spinach or bitter leaf or ugu (fluted pumpkin leaves), washed and chopped
3 tablespoons of palm oil (or more, based on preference)
2 medium-sized onions, chopped
3-4 ripe tomatoes, blended
2-3 scotch bonnet peppers (adjust to taste), blended
2 tablespoons of ground crayfish (optional)
2 stock cubes or bouillon cubes
Salt and pepper to taste
2 cups of water or stock
Procedure:
Meat Preparation: Season the meat with salt, pepper, and one chopped onion. Boil the meat until it’s half-cooked, then fry or grill until it’s golden brown. Set aside.

Stew Base: In a large pot, heat the palm oil. Once hot, add the remaining chopped onions and sauté until translucent.

Tomato and Pepper Mix: Add the blended tomatoes and scotch bonnet peppers to the pot. Cook this mixture on medium heat until the oil begins to float on top and the mix is well fried. This might take about 10-15 minutes.

Add Egusi: Lower the heat. Mix the ground egusi in half a cup of water to make a thick paste. Add this paste in small lumps into the pot. Cover and allow it to cook without stirring for about 5 minutes.

Stir: After 5 minutes, stir the stew, making sure the egusi lumps turn into the sauce. The egusi will thicken and start to stick to the bottom of the pot a bit, but keep stirring to avoid burning.

Broth: Add the meat or chicken stock (or water if you don’t have stock). Allow this to cook for another 10 minutes.

Meat and Fish: Add the fried or grilled meat and fish to the pot. Also, add the ground crayfish (if using) and stock cubes. Stir and let it simmer for another 10 minutes.

Vegetables: Add the chopped spinach, bitter leaf, or ugu. Let it simmer for another 5 minutes. If you’re using spinach, it doesn’t take long to cook, so don’t overdo it.

Season: Check for seasoning, adjust with salt and pepper if necessary.

Serve: Serve your egusi stew with a side of your choice, like rice, pounded yam, fufu, eba, or any other local accompaniment.

Remember, like most traditional dishes, there are several variations of Egusi stew depending on the region and personal preferences. You can adjust ingredients and proportions to match your taste.