A fusion twist incorporating Scotch bonnet peppers and thyme for a Caribbean kick.
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Season the beef with salt, pepper, and one stock cube, then boil in 2 cups of water until tender; reserve the broth.
In a small bowl, mix the ground egusi seeds with a little water to form a thick, paste-like consistency.
Heat the palm oil in a large pot over medium heat for 2 minutes, then sauté the onions and garlic until translucent.
Add the blended bell pepper, minced Scotch bonnets, and thyme sprigs to the oil, frying for about 10 minutes until the water evaporates.
Drop small lumps of the egusi paste into the sauce, cover the pot, and let it steam for 5 minutes without stirring to allow the seeds to set.
Gently stir in the cooked beef, reserved broth, and the remaining stock cube, then simmer for 15 minutes on low heat.
Stir in the smoked paprika and fold in the fresh spinach, cooking for another 3 minutes until the greens are wilted.
Remove the woody thyme stems before serving hot with pounded yam, fufu, or rice.
