Spinach & Mushroom Egusi Stew

🛒 Ingredients

• #Egusi Base;
• 200 g ground egusi seeds (white melon seed powder) — can substitute pumpkin seed flour if unavailable
• 150–200 ml warm water or vegetable stock — to form paste
• 3 tbsp vegetable oil or red palm oil (for authentic golden colour & flavour)
• #Aromatics & Spices;
• 2 medium onions — finely chopped
• 3 ripe tomatoes — chopped, or 400 g canned crushed tomatoes
• 2 tbsp tomato paste.. 3 cloves garlic — minced.. 1 tbsp fresh ginger — grated
• 1–2 Scotch bonnet chillies — minced (adjust heat to taste)
• 1 tsp ground crayfish substitute (mushroom powder or vegetable bouillon)
• 1 tsp curry powder.. ½ tsp dried thyme.. ½ tsp smoked paprika — optional
• 1 tsp sea salt — adjust to taste.. ½ tsp black pepper
• #Mushrooms & Spinach;
• 250–300 g mixed mushrooms — button, cremini, or oyster, thickly sliced
• 250–300 g fresh spinach — chopped; or frozen spinach, thawed and squeezed dry
• 350–400 ml vegetable stock or hot water — adjust thickness

👩‍🍳 Instructions

1. 1

   Prepare the egusi paste: Place the ground egusi powder into a bowl. Gradually stir in the warm water or stock, mixing thoroughly until you have a smooth, thick, lump-free paste — similar in consistency to thick yoghurt. Set aside to soften while you prepare the base.

2. 2

   Sauté aromatics: Heat the oil in a large heavy-based pot over medium heat. Add the chopped onions and cook gently for 5–7 minutes until soft and translucent. Add the minced garlic, grated ginger, and Scotch bonnet chilli — cook for 1 more minute until fragrant and aromatic.

3. 3

   Cook the tomato base: Stir in the tomato paste, chopped tomatoes, curry powder, thyme, mushroom powder, paprika, salt, and pepper. Cook for 6–8 minutes until the tomatoes break down into a thick, rich red sauce and the oil begins to separate slightly on top.

4. 4

   Simmer the egusi: Reduce heat to medium-low. Spoon the egusi paste into the pot and stir gently to combine with the tomato sauce. Pour in the vegetable stock or hot water — the stew will thicken substantially as it cooks, so aim for a slightly looser consistency now. Bring to a gentle simmer, then cover and cook for 15–18 minutes, stirring occasionally. The egusi will swell, thicken, and turn golden — taste to ensure the raw seed flavour is fully cooked away.

5. 5

   Add mushrooms and greens: Stir in the sliced mushrooms. Simmer uncovered for 8–10 minutes until the mushrooms are tender and have released their juices into the stew. Finally, stir in the chopped spinach — it will seem like a lot, but will wilt down quickly. Cook for just 3–5 minutes more until the spinach is tender but still bright green.

6. 6

   Finish and serve: Taste and adjust salt, pepper, or heat. If the stew is too thick, stir in a splash more hot water — traditional egusi stew should be thick and creamy but still spoonable. Serve hot alongside steamed rice, cassava fufu, boiled yam, or plantains. Enjoy!