Ingredients (for 9 servings)
- Ground Egusi (60g)
- Spinach (400g)
- Bell Pepper (4)
- Red Onion (1)
- Garlic Cloves (2)
- Scotch Bonnet (1)
- Chicken Drumsticks & Thigh (850g)
- Beef (500g)
- Thyme (1 Tsp)
- Curry Powder (2 Tsp)
- Green Plantain (1)
Instructions
- Blend Onion, garlic, chill, scotch bonnet and bell pepper (I also added sweet peppers) till smooth consistency
- Remove the skin of the chicken, season with maggi and sea salt and garlic and boil in another pot till the chicken is almost ready (thoroughly white on the inside). Tip: Use one chicken piece as a scape goat to check readiness
- Do the same for diced beef ( I used tripe (shaki) as well as beef, but shaki has no nutritional value so did not add it in there)
- Pour the blended pepper mix into a pot and cook on medium-high heat till almost all water content is evaporated (15mins roughly)
- Add in the ground egusi into the pepper mixture and stir till you can move around smoothly Tip: add the ground egusi into the pot incrementally while stirring, to ensure that there are no clumps and the stew is fully integrated
- Leave to cook for further 5 mins
- Once the meat and chicken is ready, add them into the stew, reduce the heat to medium-low heat, cover pit, and allow to cook for further 7-10 minutes. This is where we allow the egusi to soak up the stew, and the meats and chicken to properly soak the aroma of 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 maggi
- Once the stew is nearing readiness, 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.
* notice I did not use any form of oil in this, it was not needed as the pepper, stock and spinach provide enough fluid. The maggi, stock and other seasoning you use also provide the soup with the desired tastes you seek.
* Also, I used bell and sweet peppers instead of tomatoes – This has become a thing for me, because the peppers aren’t as fluid and have more taste and spice to it than tomato does. If I did use tomatoes though, I would add just 1 or two (more peppers still), but thats just my preference
Nutrition Content (Per Serving)
Carb: 7g | Pro: 46g | Fat: 13g | Cal: 320
With Green Banana – Carb: 29g | Pro: 47g | Fat: 14g | Cal: 409
