Vegetarian Egusi Stew

Ingredients

• Pumpkin Seeds (Pepitas)

  150 g

  $1.65

• Spinach

  300 g

  $1.20

• Red Palm Oil

  3 tbsp

  $0.28

• Onions

  1 medium

  $0.22

• Bell pepper

  2 medium

  $1.80

• Tomatoes

  2 medium

  $0.55

• Scotch bonnet chilli

  1/2 whole

  $0.20

• Garlic

  3 cloves

  $0.08

• Stock cubes

  1 pack (1 cube)

  $0.10

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Grind the pumpkin seeds in a spice grinder or blender with a few tablespoons of warm water until a thick paste forms.

2. 2

   Blend tomatoes, bell pepper, scotch bonnet chilli, garlic, and half of the onion until smooth.

3. 3

   Heat red palm oil in a pot over medium heat. Slice the remaining half onion and fry for 3 minutes until translucent.

4. 4

   Pour in the blended pepper puree and crumble in the vegetable stock cube. Simmer for 10 to 12 minutes until reduced and thickened.

5. 5

   Scoop spoonfuls of the ground seed paste into the sauce without stirring; cover and steam for 5 minutes so curds set like dumplings.

6. 6

   Gently stir through to break into tender morsels, then fold in roughly chopped spinach. Cook for 3 minutes until tender and season with salt.