Egoussi Déssi (Melon Seed Stew)

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour 5 minutes

Servings: 6 servings

Country of Origin

Togo

Description

A thick West African stew prepared from ground egusi (melon/pumpkin seeds) curdled into a tomato-based palm oil sauce with tender beef, fish, and leafy greens.

Presentation & How It's Eaten

Served warm in deep dishes alongside pounded yam (Fufu) or steamed rice.

Ingredients

• 1.5 cups ground egusi seeds

• 1.5 lbs beef or goat meat, cubed

• 1/2 cup red palm oil

• 1 large onion, blended

• 3 ripe tomatoes, puréed

• 2 tbsp tomato paste

• 2 cups fresh spinach, chopped

• 2 cups beef stock

• 2 tbsp ground smoked shrimp

• 1 Scotch bonnet pepper

• Salt, to taste

Step-by-Step Directions

• Sear Beef: Cook beef in 1 cup water with salt and half blended onion for 20 minutes until tender. Save stock.

• Make Egusi Paste: Mix ground egusi seeds with 1/3 cup warm water in a bowl to form a thick paste.

• Fry Sauce: Heat palm oil in a deep pot over medium heat. Add remaining blended onion and tomato paste; fry for 5 minutes. Add puréed tomatoes and simmer for 10 minutes.

• Curd Egusi: Drop small spoonfuls of egusi paste into tomato sauce. Do not stir for 8 minutes to allow egusi to set into tender curds.

• Combine: Gently pour in beef stock, boiled beef, smoked shrimp powder, and Scotch bonnet. Simmer for 15 minutes.

• Add Greens: Stir in chopped spinach and cook for 5 minutes. Adjust salt and serve.

Optional

• Bitter Greens: Substitute spinach with washed bitter leaf for a bolder regional taste.

Cooking Tips

• Forming Curds: Avoid stirring immediately after dropping egusi paste into pot if firm egg-like curds are desired.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~480 kcal

• Total Fat: 36g

• Saturated Fat: 12g

• Cholesterol: 65mg

• Sodium: 420mg

• Total Carbohydrates: 11g

• Dietary Fiber: 4g

• Sugars: 3g

• Protein: 30g