Egusi Stew

Ingredients

• 4 fresh clove of garlic, peeled
• 1 cluster of ginger root, peeled
• 2 medium onion, diced
• ¼ cup of FUFU n’ Sauce curry
• 2 lbs of fresh tomatoes
• 2 small cans of tomato paste
• 4 cup of palm nut oil
• 3 lbs of sweet mini peppers, diced with seeds removed
• 10 lbs fresh baby spinach
• 1 gallon of water
• 4 teaspoons of salt
• 2 bouillon cubes
• 15 ounces ground egusi
• 1 teaspoon of baking soda
• 1 habanero, diced
• ¼ cup of Vegeta seasoning
• ¼ cup of baking soda

Instructions

1. 1
   In a large saucepan bring water to boil and add spinach. Cook for 6 minutes and drain water. Set aside.
2. 2
   In a blender, add the fresh tomatoes, 2 cloves of garlic, ginger, 1 bouillon cube, Fufu n’ Sauce, and blend into a paste. Then, add mixture to a large saucepan and bring to boil for 10 minutes. Next, add the baking soda and reduce the heat to low.
3. 3
   Bring another medium to large saucepan to medium heat and add palm nut oil.
4. 4
   Add the other half of the garlic and continuously stir for 2 minutes.
5. 5
   Add tomato paste to the garlic oil and continuously stir for 5 minutes, while breaking down the clumps for a homogeneous mixture.
6. 6
   Next add the fresh tomato sauce to the pot with tomato paste. Stir for 1 minute and cover the pan and allow mixture to cook for 5 minutes on medium heat.
7. 7
   Add ground egusi, stir for a few minutes, and then close the lid. It should get a very thick, almost pancake batter-like consistency.
8. 8
   Next, add the cooked spinach, stir well, and close the lid to allow it to simmer for 5 minutes, stirring frequently to avoid burning the stew.
9. 9
   Add habanero, onion, peppers, salt, Vegeta seasoning, and the other bouillon cube to the stew and stir. Reduce heat to low and let stew simmer for 3-5 minutes.
10. 10
    Serve hot.