Editorial sample recipeNigerianintermediateHalalDairy-FreeGluten-Free

Nigerian Egusi Spinach Stew With Tilapia

Name: Nigerian Egusi Spinach Stew With Tilapia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 400 g Tilapia fillets, cut into large chunks; 100 g Ground egusi seeds, raw ground melon seed powder; 3 tbsp Red palm oil; 1 medium Yellow onion, finely chopped; 2 tbsp Tomato paste; 200 g Fresh spinach, coarsely chopped; 350 ml Halal vegetable stock; 1 small Scotch bonnet pepper, finely minced; 1 tsp Smoked paprika

Ground melon seeds cooked into a thick stew with concentrated tomato paste, minced scotch bonnet chili, fresh spinach, and seared fish fillets.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Egusi Paste Steaming

Dropping hydrated melon seed paste into simmering flavorful stock so it sets into light, protein-rich curds.

Instructions

Step 1: Mix the ground egusi seeds with 4 tablespoons of warm water in a bowl to form a thick paste.
Step 2: Heat red palm oil in a wide skillet over medium heat for 2 minutes. Add the chopped yellow onion and cook until softened and translucent.

Step 3: Stir in the tomato paste, minced scotch bonnet pepper, and smoked paprika, frying for 3 minutes until dark and aromatic.

Step 4: Pour in the halal vegetable stock and bring to a simmer. Drop small spoonfuls of the egusi paste into the hot simmering liquid.

Step 5: Cover the skillet and simmer on medium-low for 10 minutes without stirring, allowing the egusi paste to set into soft curds.

Step 6: Gently place tilapia chunks and fresh spinach into the stew, press into the sauce, cover, and cook for 6 to 8 minutes until fish is cooked through.

Cooking tips

Do not stir immediately after adding egusi paste to retain traditional lump texture.
Handle fish chunks gently so they do not break apart during simmer.
Original home-cooking adaptation inspired by Nigerian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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