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Portions
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Ingredients
- 8 Sweet Pepper
- 0.8 Kg Chopped Tinned Tomato
- 1 Tsp Thyme
- 1 Red Onion
- 2 Scotch Bonnet (Feel free to add more if you really like spices)
- 2 Cloves garlic
- 2 Tsp Curry Powder
- 1 Tbsp Rapseed Oil
- 0.11 Kg Ground Egusi
- 1 Kg Chicken Breast (Diced)
- 0.5 Kg Lean Beef (Diced)
- 0.3 Kg Spinach (Chopped)
Ingredients
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Instructions
- In a small bowl, add 0.75 to 1 cup of boiling water to ground egusi - mix till thick paste achieved
- Chop Sweet peppers, onion, scotch bonnet and garlic - add into food processor with chopped tomatoes
- Pour pepper mixture into a non-stick pot/pan on high heat. Cover and fry for 10 - 15mins [till all water has evaporated]. Season with thyme, curry powder, sea salt, black pepper etc along the way
- While that's frying, season and boil the chicken and beef till the chicken is cooked and beef is semi-cooked (boil separately) [Keep the stock]
- In another smaller pan, add 1 Tbsp, and pour in the egusi paste - in increments (to get clumpy egusi, do so in balls). fry for 3-5 mins and set aside
- Add in the ground egusi into the pepper mixture and stir till you can move around smoothly - Leave to cook for further 5 mins
- Once the meat and chicken are ready, add them into the stew, reduce the heat to medium-low heat, cover pot, and allow to cook for further 7-10 minutes. [This is where the egusi will soak up the stew - You can also choose to add in the stock; either chicken or meat, not both]
- Feel free to season further as you see fit, either with more chilli spice or fresh herbs
- The stew should now almost be ready, add in the chopped spinach, bit by bit; stirring it in as you do so [You don’t want to put all in at once to allow the spinach to wilt properly, but not too long that it cooks]
- Serve & Enjoy with any suitable carb (Plantain, Rice, Swallow) or its own! 🙂
Recipe Notes
Nutritional Info
Per Serving:
Cal: 370 | Carb: 10.5g | Fat: 17g  | Pro:44.5g
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