Ingredients with Measurements:
- 1 cup of ground egusi seeds
- 1 pound of okra, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 scotch bonnet pepper, chopped
- 1 teaspoon of ground crayfish
- 1 teaspoon of dried thyme
- 1 teaspoon of curry powder
- 1 teaspoon of salt
- 2 cups of water
- 1/4 cup of palm oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the palm oil over medium heat.
2. Add the chopped onion and garlic and sauté until soft.
3. Add the chopped tomatoes, red bell pepper, and scotch bonnet pepper and continue to sauté for 5 minutes.
4. Add the sliced okra and stir well.
5. In a separate bowl, mix the ground egusi seeds with 1 cup of water until it forms a smooth paste.
6. Add the egusi paste to the pot and stir well.
7. Add the ground crayfish, dried thyme, curry powder, and salt and stir well.
8. Add 1 cup of water and stir well.
9. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.
10. Serve hot with rice or fufu.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 20g
Protein: 10g
Substitutions for ingredients:
- Ground egusi seeds can be substituted with ground pumpkin seeds.
- Palm oil can be substituted with vegetable oil.
Variations:
- Add cooked chicken or beef for a meatier stew.
- Add spinach or kale for added nutrition.
Tips and tricks:
- To prevent the okra from becoming slimy, add it to the pot after the tomatoes and peppers have been sautéed.
- If the stew is too thick, add more water until desired consistency is reached.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a side of rice or fufu.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a side of plantains or yams.
Suggested side dishes:
Rice or fufu.
Troubleshooting advice:
- If the stew is too thin, let it simmer uncovered until it thickens.
- If the stew is too thick, add more water until desired consistency is reached.
Food safety advice:
Make sure all ingredients are properly cooked before serving.
Food history:
Egusi and okra stew is a traditional West African dish that is popular in Nigeria, Ghana, and Cameroon.
Flavor profiles:
The stew is savory and slightly spicy with a nutty flavor from the egusi seeds.
Serving suggestions:
Serve hot with rice or fufu.
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Region: Nigerian