Ethiopian Spiced Egusi

Ingredients

• 2 cups Ground Egusi seeds (Melon seeds)
• 1.5 tablespoons Berbere spice blend
• 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
• 1 large Red onion, finely diced
• 3 cups Fresh spinach or chopped kale
• 2 tablespoons Tomato paste
• 2 cups Beef or vegetable stock
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Smoked paprika(optional)

Instructions

1. 1

   In a small bowl, mix the ground egusi seeds with a few tablespoons of water to create a thick, dough-like paste.

2. 2

   Heat the Niter Kibbeh in a large pot over medium heat and sauté the diced onions until they are soft and translucent.

3. 3

   Add the minced garlic, grated ginger, and Berbere spice to the pot, stirring constantly for 2 minutes to toast the spices without burning them.

4. 4

   Stir in the tomato paste and cook for another 3 minutes until the oil begins to separate from the paste.

5. 5

   Pour in the stock and bring the mixture to a gentle simmer.

6. 6

   Drop small spoonfuls of the egusi paste into the simmering broth; do not stir immediately, allowing the lumps to set for about 5 minutes.

7. 7

   Gently stir the pot to break the egusi into smaller chunks, then add the spinach or kale and cover the pot.

8. 8

   Simmer on low heat for 15-20 minutes until the egusi is cooked through and the sauce has thickened to your liking.