How Many Times Has Chile Won The World Cup The Spiciness of Nigerian Food and a Favorite Egusi Stew Recipe of Western Africa

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The Spiciness of Nigerian Food and a Favorite Egusi Stew Recipe of Western Africa

Nigerian cooking relies on starchy root vegetables such as yams and cassava. Nigerians also use a lot of green vegetables, such as bitter leaf (similar to collard greens), okra, spinach, and other African plants. Plants are not the only things Nigerians turn to. They like meat dishes using goat, fish or chicken.

The people of northern Nigeria love spicy-hot meat kabobs. In southern Nigeria, the people love many types of seafood stews with shrimp, fish, lobster, crab, rice and vegetables. In the central part of Nigeria, the people love to have stewed meats served with mashed yams or cassava.

Egusi Nigerian Stew

In Nigeria, edible melon seeds go by the name “egusi,” and with this popular Nigerian stew, the melon seeds are finely ground to give this dish a unique color and flavor. Instead of melon seeds, pumpkin seeds work really well with this stew recipe. And the shrimp can be replaced or added along with any smoked fish or crab. Instead of the chicken, smoked oysters out of a can, or beef can be used.

Red palm oil gives this stew a distinctive African cooking flavor. It can be found on the internet, in international grocery stores, or especially Latino markets. Do not try to replace the oil with red palm oil. This oil is worth the effort to seek out.

Ingredients:

1/2 cup pumpkin seeds

1 3-pound chicken, cut into 8 pieces

Salt to taste

1/3 cup red palm oil

2 1/2 pounds of ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.

1 small onion, chopped

2 chile habanero peppers, stemmed and halved

2 tablespoons of tomato paste

2/4 cup water

1 1/4 pounds of fresh shrimp, heads and shells removed

1 pound fresh spinach, with stems, chopped

Instructions:

Place the pumpkin seeds in a food processor and blend for about 20 seconds until they are in powder form. Reserve.

Salt the chicken, then in a large casserole pan, heat the red palm oil over a medium-high heat for about 5 minutes. Brown the chicken pieces on both sides, for about 6 minutes in total.

Place the tomatoes, onion, and habanero pepper in the food processor, and blend for about 30 seconds, or until very smooth. Reduce the heat to low, and partially cover. Cook, turning occasionally, until the chicken can be easily pulled from the bone with a fork, or about 1 1/2 hours.

Add the water and shrimp and continue to simmer for about 10 minutes.

Add the reserved spinach and ground seeds and continue to simmer for about 10 minutes more, Serve immediately. This Egusi African Stew recipe makes 6 servings.

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