Egusi Stew

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A hearty and rich Cameroonian stew made from ground melon seeds simmered in vibrant red palm oil with smoked fish, tender meats, and bitter leaves. This beloved West African dish is deeply savory, nutty, and satisfying, traditionally eaten with fufu, plantains, or rice.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 45 gFat
• 12 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 3 gSugar
• 38 gProtein
• 890 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the stew base

• 1.5 cups ground egusi (melon seeds)
• 1/2 cup palm oil
• 2 medium yellow onions, finely chopped
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 scotch bonnet peppers, chopped (seeds optional)
• 2 tablespoons ground crayfish
• 2 Maggi or Knorr seasoning cubes, crumbled
• 1 teaspoon fine sea salt

For the proteins

• 1 lb smoked catfish or mackerel, deboned and flaked
• 12 oz pre-boiled beef chunks or cow tripe
• 1/2 lb raw shrimp, peeled
• 4 cups beef or fish stock

For the greens and finishing

• 4 cups fresh bitter leaves (or substitute spinach), washed and chopped
• 1 medium tomato, blended
• 1 teaspoon ground dried ehuru (optional calabash nutmeg)

Directions

1. Heat the palm oil in a heavy-bottomed pot over medium heat until it shimmers and turns deep red, about 2 minutes.
2. Add the onions, garlic, ginger, and scotch bonnet peppers; sauté for 4 to 5 minutes until softened and fragrant.
3. Mix the ground egusi with 1/2 cup cool water to form a smooth paste, then stir it into the pot. Cook for 6 to 8 minutes, stirring constantly, until the egusi begins to darken and release its nutty aroma.
4. Stir in the blended tomato and ground crayfish, then add the boiled beef, smoked fish, and shrimp. Pour in the stock and crumble in the seasoning cubes.
5. Bring the stew to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes, stirring every 5 minutes to prevent the egusi from sticking to the bottom of the pot.
6. Add the bitter leaves and dried ehuru if using, stir well, and simmer uncovered for another 8 to 10 minutes until the greens are tender and the oil rises to the surface.
7. Taste and adjust the salt, then remove from heat. Let the stew rest for 5 minutes so the flavors can settle.
8. Serve hot in deep bowls alongside fufu, boiled plantains, yams, or steamed rice.

Cook’s Notes

• Toast the whole egusi seeds in a dry pan for 3 minutes before grinding to deepen their nutty flavor.
• Bitter leaves are traditional and worth seeking out at African markets; spinach works as a milder substitute.
• Stir the stew frequently because egusi paste sinks and burns easily on the bottom of the pot.
• Egusi stew tastes even better the next day once the flavors have melded, so make it a day ahead when possible.
• For a richer stew, add a handful of chopped uziza leaves along with the bitter leaves for an extra peppery aroma.

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