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! 🙂