Nigerian · intermediate
Nigerian Egusi Spinach Stew With Tilapia
Ground melon seeds cooked into a thick stew with concentrated tomato paste, minced scotch bonnet chili, fresh spinach, and seared fish fillets.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Mix the ground egusi seeds with 4 tablespoons of warm water in a bowl to form a thick paste.
- 02
Heat red palm oil in a wide skillet over medium heat for 2 minutes. Add the chopped yellow onion and cook until softened and translucent.
- 03
Stir in the tomato paste, minced scotch bonnet pepper, and smoked paprika, frying for 3 minutes until dark and aromatic.
- 04
Pour in the halal vegetable stock and bring to a simmer. Drop small spoonfuls of the egusi paste into the hot simmering liquid.
- 05
Cover the skillet and simmer on medium-low for 10 minutes without stirring, allowing the egusi paste to set into soft curds.
- 06
Gently place tilapia chunks and fresh spinach into the stew, press into the sauce, cover, and cook for 6 to 8 minutes until fish is cooked through.
A LITTLE KITCHEN KNOW-HOW
Egusi Paste Steaming
Dropping hydrated melon seed paste into simmering flavorful stock so it sets into light, protein-rich curds.
Notes from the kitchen
- Do not stir immediately after adding egusi paste to retain traditional lump texture.
- Handle fish chunks gently so they do not break apart during simmer.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.