← Nouns Cooking · West & East African

Ingredients

• 600 g spinach or cocoyam leaves (kontomire), chopped
• 60 g ground egusi (about ½ cup)
• 60 ml red palm oil (or vegetable oil)
• 1 Onion, sliced
• 3 large tomatoes, diced
• 1 Scotch bonnet chilli, minced
• 2 cm piece Ginger, grated
• 2 cloves Garlic, grated
• 150 g smoked mackerel or tinned mackerel, flaked, bones removed
• 1 tbsp ground dried shrimp (optional)
• ½ tsp Smoked paprika
• 1 tsp salt, or to taste
• 4 Eggs, hard-boiled and halved, to serve

Method

1. Put the greens in a pot with a splash of water and steam over medium heat for 5 min until wilted. Drain well, squeeze out the excess water and chop finely.
2. Mix the ground egusi with 4 tbsp water to make a thick paste.
3. Heat the oil in a wide pan over medium heat and fry the onion for 5 min until soft. Add the tomatoes, scotch bonnet, ginger, garlic and paprika and simmer for 10 min until thick and jammy.
4. Drop small spoonfuls of the egusi paste into the sauce. Leave them undisturbed for 3–4 min so they set into soft curds, then stir gently.
5. Add the greens, smoked fish, dried shrimp, if using, and salt. Simmer for 8–10 min, stirring now and then, until rich and thick.
6. Serve with boiled yam, green plantain or rice (ampesi), with the eggs on top.

Tips

• Palm oil gives the traditional colour and flavour; use 3 tbsp vegetable oil for a lighter stew.
• For a vegetarian version, skip the fish and dried shrimp and add an extra egg per person.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Travel & Munchies 196 flavors