Egusi Cabbage Stew
Egusi Cabbage Stew is a West African dish, and it happens to be one of my all-time favorite stews. Despite cabbage not being a popular choice in my home, the magic happens when I cook it with egusi.
Ingredients
- 200 g Egusi
- 1 small head of cabbage (max. 1kg)
- 500 g beef meat
- 1 onions
- 2 fresh tomatoes
- 2 tbsp seasoning mix
- 1 tsp white pepper
- 1/2 tsp black pepper
- 1 tsp dry rosemary
- salt to taste
- 100 ml vegetables oil
- 1 hot pepper optional
Instructions
- Cut the white cabbage into small slices, wash them, and put them into a pot with hot water, boil them until tender. Sieve them and set them aside.
- Pour water over the grounded Egusi seeds. The water should be at the same level as the egusi. Stir the mixture into a paste and set aside.
- Pour the oil into the pot, then the chopped onion, the meat, and salt, and simmer for about a minute. Add green seasoning mix and the chopped tomato. Stir and simmer for about 2 minutes on medium heat.
- Add water at the same level as the meat. Cook until the meat is tender.
- Add the egusi and cook the mixture for about 20 minutes. Stir the mixture regularly to avoid burning. If there is not enough water in the pot add more water.
- Add the remaining green seasoning mix, dry rosemary, white and black pepper, the cooked cabbage, and hot pepper if needed, and stir. Let the mixture cook for another 10 minutes under low heat. Taste and add salt if necessary.
- The stew is ready and can be served with any side dish of your choice. Enjoy!