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Loading...A beloved Cameroonian classic, this dish pairs a smooth, stretchy corn fufu with a richly spiced egusi stew made from ground melon seeds, leafy greens, and tender beef. The nutty, savory soup clings perfectly to the soft corn dough, making every bite deeply satisfying. It is a true cornerstone of West and Central African home cooking.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 34 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 7 gFiber
- 6 gSugar
- 32 gProtein
- 720 mgSodium
- 910 mgPotassium
- 130 mgCalcium
- 6.5 mgIron
- 28 mgVitamin C
- 290 mcgVitamin A
Ingredients
For the corn fufu
- 2 cups fine yellow cornmeal
- 3 1/2 cups cold water, plus more as needed
- 1/2 tsp salt
For the egusi stew
- 1 1/2 cups raw egusi (melon) seeds, finely ground
- 1/2 cup palm oil
- 1 large onion, finely chopped
- 3 ripe tomatoes, blended
- 2 scotch bonnet peppers, blended
- 1 lb beef stew meat, cut into bite-size cubes
- 2 cups bitter leaf or fresh spinach, washed and chopped
- 2 tbsp ground dried crayfish
- 2 Maggi or Knorr seasoning cubes, crumbled
- 1 tsp salt, plus more to taste
- 4 cups water or beef stock
Directions
- Season the beef with half the chopped onion, one seasoning cube, and a pinch of salt. In a heavy pot, simmer the beef in 3 cups of water for about 20 minutes until tender, then set the meat and broth aside.
- Heat the palm oil in a deep pot over medium heat. Add the remaining chopped onion and sauté for 3 minutes until translucent, then stir in the blended tomatoes and scotch bonnet peppers. Cook for 6 to 8 minutes until the mixture reduces and the oil begins to separate.
- Whisk the ground egusi seeds with 1 cup of warm water or broth until a smooth, thick paste forms, then stir the paste into the pot. Add the cooked beef along with its broth and the remaining water or stock, then simmer gently for 8 to 10 minutes, stirring often so the egusi does not stick.
- Stir in the ground crayfish, the second seasoning cube, the bitter leaf or spinach, and salt to taste. Cook for another 3 to 4 minutes until the greens are wilted and the stew is thick and glossy, then remove from the heat.
- While the stew simmers, prepare the fufu: bring 3 cups of water to a rolling boil in a separate pot with the salt. Whisk in the cornmeal a little at a time, switching to a wooden spoon as it thickens into a stiff dough.
- Reduce the heat to low and stir vigorously for 6 to 8 minutes, adding splashes of hot water as needed, until the fufu becomes smooth, stretchy, and pulls away from the sides of the pot. It should hold its shape without cracking.
- Divide the fufu into 4 portions, wet your hands, and roll each into a smooth ball. Place each ball in a serving bowl and ladle the hot egusi stew generously over and around it. Serve immediately while hot.
- Repeat with remaining portions and serve any extra stew in a small bowl on the side for dipping.
Cook’s Notes
- Egusi seeds should be ground to a coarse flour, not a paste; a dry blender or spice grinder works best, and the texture helps the soup thicken naturally.
- Palm oil gives the stew its traditional flavor and color, but if substituting, use a neutral oil plus 1 teaspoon of paprika for a similar look and richness.
- If bitter leaf is hard to find, fresh spinach or even kale works well; blanch the greens briefly before adding to mellow any bitterness.
- The fufu must be stirred constantly and cooked long enough to develop its stretchy, elastic texture; undercooked fufu will taste grainy and crumble.
- Serve with cold water nearby; fufu is traditionally eaten by pinching off small pieces with the fingers and dipping into the stew.
