Nigerian melon seeds seasoned with a hint of Berbere spice for a unique heat profile.
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In a small bowl, mix the ground egusi seeds with a few tablespoons of water to create a thick, dough-like paste.
Heat the Niter Kibbeh in a large pot over medium heat and sauté the diced onions until they are soft and translucent.
Add the minced garlic, grated ginger, and Berbere spice to the pot, stirring constantly for 2 minutes to toast the spices without burning them.
Stir in the tomato paste and cook for another 3 minutes until the oil begins to separate from the paste.
Pour in the stock and bring the mixture to a gentle simmer.
Drop small spoonfuls of the egusi paste into the simmering broth; do not stir immediately, allowing the lumps to set for about 5 minutes.
Gently stir the pot to break the egusi into smaller chunks, then add the spinach or kale and cover the pot.
Simmer on low heat for 15-20 minutes until the egusi is cooked through and the sauce has thickened to your liking.
