Caribbean-Style Egusi Stew

Ingredients

• 2 cups Egusi seeds (ground melon seeds)
• 1.5 lbs Beef chuck, cubed
• 0.5 cup Red palm oil
• 2 pieces Scotch bonnet peppers, minced
• 4 stems Fresh thyme sprigs
• 1 large Red bell pepper, blended
• 1 large Onion, finely chopped
• 2 units Stock cubes (beef or chicken)
• 3 cups Fresh spinach, chopped
• 1 teaspoon Smoked paprika
• 3 cloves Garlic, minced
• 2 cups Water or beef stock

Instructions

1. 1

   Season the beef with salt, pepper, and one stock cube, then boil in 2 cups of water until tender; reserve the broth.

2. 2

   In a small bowl, mix the ground egusi seeds with a little water to form a thick, paste-like consistency.

3. 3

   Heat the palm oil in a large pot over medium heat for 2 minutes, then sauté the onions and garlic until translucent.

4. 4

   Add the blended bell pepper, minced Scotch bonnets, and thyme sprigs to the oil, frying for about 10 minutes until the water evaporates.

5. 5

   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.

6. 6

   Gently stir in the cooked beef, reserved broth, and the remaining stock cube, then simmer for 15 minutes on low heat.

7. 7

   Stir in the smoked paprika and fold in the fresh spinach, cooking for another 3 minutes until the greens are wilted.

8. 8

   Remove the woody thyme stems before serving hot with pounded yam, fufu, or rice.