Seafood Egusi Delight

Ingredients

• 2 cups Ground Egusi (Melon Seeds)
• 1/2 cup Red Palm Oil
• 500 g Fresh Prawns (cleaned and deveined)
• 200 g Stockfish (pre-soaked and softened)
• 1 cup Dried Fish (shredded)
• 3 cups Fresh Spinach or Pumpkin Leaves (chopped)
• 3 tbsp Ground Crayfish
• 2 pieces Scotch Bonnet Peppers (blended)
• 1 large Onion (finely chopped)
• 3 cups Seafood or Fish Stock
• 1 tbsp Locust Beans (Iru)(optional)

Instructions

1. 1

   In a small bowl, mix the ground egusi with a little water to form a thick, lumpy paste and set aside.

2. 2

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

3. 3

   Add the blended peppers and locust beans to the oil, frying for about 5 minutes until the oil starts to separate from the mixture.

4. 4

   Gently drop small lumps of the egusi paste into the pot; do not stir immediately, cover and let it steam for 5-8 minutes until the lumps set.

5. 5

   Slowly pour in the seafood stock and stir gently to break the egusi into desired chunk sizes.

6. 6

   Add the softened stockfish and dried fish, then simmer for 10 minutes to allow the flavors to meld and the egusi to cook through.

7. 7

   Add the fresh prawns and ground crayfish, cooking for another 3-5 minutes until the prawns turn pink and opaque.

8. 8

   Stir in the chopped spinach or pumpkin leaves, adjust seasoning with salt if needed, and simmer for 2 minutes before turning off the heat.