Method

Blend red peppers, habanero and half the onion into a smooth purée. Set aside.
About 5 min
Mix ground egusi with a small amount of water into a thick paste.
About 11 min
Heat palm oil in a large pot over medium heat (do not bleach/overheat). Fry the remaining half of the diced onion for 5 minutes. Pour in the blended pepper mixture. Stir and cook for 10–12 minutes until the raw tomato smell is gone and the oil separates to the top.
About 11 min
Add the egusi paste in spoonfuls into the simmering pepper sauce. Do not stir immediately — let the egusi fry for 5 minutes until clumps form and the egusi turns golden. Then stir gently to distribute the clumps.
About 11 min
Add pre-cooked meat, stockfish, crayfish, meat stock and seasoning cubes. Stir. Simmer covered on medium-low heat for 20–25 minutes, stirring occasionally, until the egusi has fully cooked through and the oil rises.
About 11 min
Add pumpkin leaves (ugwu) or spinach. Stir in and cook uncovered for 3–4 minutes — the leaves should wilt but remain bright green. Taste and adjust salt. Serve with pounded yam, eba or fufu.
About 3 min

Nutrition per serving (estimate)

Contains: fish, shellfish