Egusi Sauce with Spinach and Chicken

Ingredients

• 1 cup (150g) ground melon seeds (egusi) 1 cup (150g) ground melon seeds (egusi)
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• 400g chicken, cut into pieces 400g chicken, cut into pieces
• 2 cups (500ml) chicken broth 2 cups (500ml) chicken broth
• 2 cups (60g) fresh spinach, chopped 2 cups (60g) fresh spinach, chopped
• 1 teaspoon ground crayfish (optional) 1 teaspoon ground crayfish (optional)
• 1 teaspoon ground dried shrimp (optional) 1 teaspoon ground dried shrimp (optional)
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until translucent.
3. 3.
   Stir in the diced red bell pepper and scotch bonnet pepper, and cook for an additional 2 minutes.
4. 4.
   Add the chicken pieces to the pot and cook until browned on all sides.
5. 5.
   Pour in the chicken broth and bring to a simmer.
6. 6.
   Reduce the heat to low and add the ground melon seeds, stirring well to combine.
7. 7.
   Add the ground crayfish, dried shrimp, cayenne pepper, coriander, cumin, salt, and pepper. Stir to incorporate all the ingredients.
8. 8.
   Cover the pot and let the sauce simmer for about 30 minutes, or until the chicken is tender and cooked through.
9. 9.
   Stir in the chopped spinach and cook for an additional 5 minutes, allowing it to wilt.
10. 10.
    Adjust the seasoning if needed and serve the Egusi Sauce hot with your choice of staple food.

Treat your ingredients with care...

• Ground Melon Seeds (Egusi) — Toast the melon seeds in a dry pan over medium heat for a few minutes before grinding them. This will enhance their nutty flavor.
• Scotch Bonnet Pepper — Adjust the amount of pepper according to your spice tolerance. For a milder version, remove the seeds and membranes before chopping.

Tips & Tricks

• If you prefer a smoother sauce, you can blend the Egusi Sauce after cooking to achieve a creamier consistency.
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• Feel free to add other vegetables like diced carrots or green beans for added texture and flavor.
• Serve the Egusi Sauce with a side of steamed rice, pounded yam, fufu, or any other preferred staple food.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Egusi Sauce hot, garnished with fresh cilantro or parsley for a pop of color. Accompany it with your choice of staple food to complete the meal.

Presentation advice

Present the Egusi Sauce in a deep serving dish, allowing the vibrant green color to shine through. Pair it with a side of fluffy white rice or a mound of pounded yam for an appealing contrast.