Saturday, April 12, 2008

Alhaji's Cuisine::Egusi With Fresh Pounded Yam.


Meat/s. Cut to preference.
Black pepper
Red bell pepper
Habanero or Scotch bonnet
Ground Egusi
Olive Oil
Palm Oil
Spinach (Cut to preference)
Maggi (Optional Because of MSG content)

Cut and boil meat's (Boil smoked fish together with meats to enhance flavor)
Blend or grind tomato, onions, garlic, habanero and red bell pepper.
Add the meat (and/or fish) to a large pan with a little water, bring to a boil then simmer until done (about 20 minutes).
Add equal quantity of palm oil and olive oil to a pot.
Add egusi (Optional/could be added later)I think frying enhances the flavor.
Add the blended mixture and let fry for 5 mins.
Add beef stock or water.
Add salt, and black pepper.
Let boil for 10-15 mins (medium heat)
Add cleaned and cut spinach
Let simmer for 15-20 mins or till done/thickened.

Serve and eat with pounded yam, eba, amala, rice and beyond............



dat 1 okrika babe said...

Alhaji I wanted to say i saw this on NR and decided to give it a try. I never fried my egusi before, just always added it at the end. Anyway it came out really nice, some friends tried it and also liked it. Frying really did enhance the taste, smell and texture.
Thanks for sharing your recipes! said...

thanks. I'm glad you tried it and liked the outcome... what did you put in it?

dat 1 okrika babe said...

I followed your recipe exactly, but as for meat I added cowfoot, goat meat, and stockfish. My dad was in town this week so i cooked it again. This has to be my favorite way of making egusi now.