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Recipes around the World
In a large pot, add the meat chunks and enough water to cover them. Add salt and a chopped onion.
Bring to a boil, then reduce heat and simmer until the meat is tender. Remove the meat and set aside. Reserve the broth.
In a bowl, mix the ground egusi seeds with a little water to form a thick paste. Set aside.
In a large pot, heat the palm oil or vegetable oil over medium heat.
Add the chopped onion and minced garlic. Sauté until the onions are soft and translucent.
Stir in the tomato paste and chopped tomatoes. Cook for about 5 minutes, until the tomatoes are soft and the mixture is well combined.
Add the egusi paste to the pot, stirring continuously to prevent lumps from forming. Cook for about 10 minutes, until the egusi starts to thicken and release its oil.
Add the cooked meat, smoked fish (if using), dried shrimp (if using), and ground crayfish (if using) to the pot. Stir well to combine.
Pour in the reserved meat broth and enough additional water or broth to reach your desired consistency. Add the minced peppers (if using) and bouillon cubes (if using).
Bring to a boil, then reduce heat and simmer for about 20 minutes, stirring occasionally.
Stir in the chopped spinach or bitterleaf. Cook for an additional 10 minutes, until the greens are tender.
Adjust the seasoning with salt and pepper to taste.
Enjoy your meal!