efo with egusi

1 Mar

This is my take on a Nigerian spinach stew with egusi – egusi are actually melon seeds but pepitas are what I use. It is traditionally spicy, but I withheld the spice for the sake of my children. Serve with fufu for awesomeness.

Serves 6-8 as a main dish or hearty side dish
3/4 cup dry, roasted & salted pepitas + 1/4 cup for topping
1/2 cup red palm oil (not palm kernel oil)
6 Roma tomatoes
2 yellow onions, quartered
1 12 oz jar fire roasted red bell peppers, drained
2 16 oz bags frozen whole-leaf spinach
1 tsp Madras curry powder
1 tsp tumeric
1 tsp Goya Adobo
1/2-1 tsp salt
(some kind of spicy, scotch bonnet chilis are traditional, or cayenne)

In the food processor, grind the first 3/4 cup of pepitas and set aside. Heat palm oil in a pot with a lid. While palm oil is heating, in the food processor, blend the tomatoes, onions and bell peppers until pureed. Add to palm oil and cook over med heat for 5 minutes. Stir in ground pepitas. Add frozen spinach, cover and cook for 10 minutes, stirring halfway through. Stir in spices, adjust if necessary, and top with remaining pepitas.


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