Eba and Egusi Stew

Ingredients

Egusi soup:

• 2 cups ground egusi (melon seeds)
• 1 kg assorted meat (beef, goat)
• Stockfish (pre-soaked/boiled) and smoked fish
• ½ to ¾ cup palm oil
• 5 cups spinach or bitter leaf
• 1 large onion
• 2–3 seasoning cubes
• Scotch bonnet pepper (to taste)
• 1–2 tablespoons ground crayfish

Eba:

• Gari (white or yellow/red oil-fortified)
• Boiling water

Preparation

For Egusi Soup:

1. Boil the assorted meat with chopped onions, seasoning cubes, and salt until tender. Reserve the meat stock.
2. Heat palm oil in a clean pot on medium heat. Add finely chopped onions and sauté.
3. Add the ground egusi and fry for 8–10 minutes, stirring constantly to prevent burning, until it turns slightly toasted and crumbly.
4. Gradually add the reserved meat stock to the fried egusi while stirring to avoid lumps.
5. Cover the pot and let egusi simmer for 15–20 minutes, stirring occasionally until the oil separates and rises to the top.
6. Add ground crayfish, pepper, and the cooked meat/fish. Stir and cook for another 5–10 minutes.
7. Add the washed/chopped vegetables (spinach or bitter leaf) and simmer for 2–5 minutes until wilted but still green.

For Eba:

1. Boil water in a kettle or pot until it reaches a rolling boil.
2. Pour hot water into a bowl. Gradually sprinkle the gari into the hot water.
3. Stir vigorously with a wooden spatula to prevent lumps until the gari is fully incorporated and smooth.
4. Cover the bowl for 1–2 minutes to allow the heat to steam the eba.
5. By Theresa Tsetse

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