west african

<em>Nigerian-inspired, protein-rich vegan egusi stew. Enjoy this with rice, yams, plantains, sweet or regular potatoes. </em>

Nigerian-inspired Vegan Egusi (Melon) Seed Stew with Tofu

tin plum tomatoes

red onion,

garlic cloves

red bell pepper

red chilli

½ inch ginger

egusi (melon seeds)

pack tofu, drained and cubed

vegetable stock cubes

olive oil

chopped kale or spinach

Preheat the oven to 200C. Line a baking tray with baking paper then evenly distribute tofu on the tray and bake for 25 minutes, turning halfway through cooking until all sides are golden then set aside and keep warm.

Put the tomatoes, red onion, garlic cloves, bell pepper, ginger and chilli in a food processor and blitz to form a smooth liquid. Tip the mixture into a medium saucepan and cook on a medium heat for 25 minutes until the sauce reduces to a very thick paste.

Heat the olive oil in another saucepan over medium heat. Once hot, add the ground egusi and fry, stirring frequently for 4 minutes. Stir in the tomato paste, fry for an additional two minutes then add around 200ml of water. Add the vegetable stock cube and adjust seasoning as needed with salt pepper. Allow to cook on medium heat for 3 minutes then add kale and tofu. Cook for 4-5 minutes or until the kale is tender then serve over rice.

Egusi seeds—the large seeds of an African melon—are toasted and ground to thicken this popular Nirgerian stew.

Egusi Stew With Goat

onions

garlic

tomatoes,

ginger

Scotch bonnet pepper

red palm oil

egusi seeds

crayfish powder

Maggi cubes

iru powder

chicken stock

goat shoulder, cubed

Kosher salt

canola oil

pumpkin leaf

Epicurious

In a large saucepan, over medium heat, sweat the onion, garlic, tomatoes, ginger, and Scotch bonnet pepper in the palm oil until vegetables are translucent, about 10 minutes. Add the egusi seeds and toast in oil for 10 minutes. Add crayfish powder, Maggi, iru, and chicken stock and simmer for 30 minutes

Meanwhile, in a separate pan, over high heat, season the goat meat with salt and sear in canola oil until browned on all sides, about 7 minutes. Add the goat meat to the egusi mixture and simmer together for about an hour, or until the meat is tender. Add the pumpkin leaves during the last 20 minutes of cooking. The sauce should be thick and most of the liquid should have simmered off.

Season to taste with salt. Swerve with fufu or pounded yam.

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

Peanut-Butter-Braised Chicken and Greens

collard greens

lb. skinless, boneless chicken thighs, cut into 3" pieces

tsp. pepper

Tbsp.

Tbsp. avocado oil oil

red onions, thinly sliced

garlic cloves, finely chopped

Scotch bonnet

tomato paste

tomatoes

peanut butter

Tbsp. chipotle chile powder

thyme

coconut milk (from two 13.5-oz. cans)

white rice and lemon wedges (for serving)

This is a West African–inspired dish featuring collard greens and seared chicken thighs that get cooked with smoky chipotle chili, peanut butter, tomato, habanero, and coconut milk. The ensuing sauce is luscious, savory, and irresistibly spicy.

Bon Appétit

Preheat oven to 375°. Remove ribs and stems from 1 large bunch collard greens and finely chop, then chop leaves. Set aside.

Sprinkle 3 lb. skinless, boneless chicken thighs, cut into 3" pieces, on both sides with 1 tsp. freshly ground pepper and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Heat 3 Tbsp. avocado oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, turning occasionally, until golden but not cooked through, about 5 minutes per side. Transfer to a plate.

Reduce heat to medium. Cook 2 medium red onions, thinly sliced, 15 large garlic cloves, finely chopped, and remaining 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in pot, stirring occasionally, until tender and golden, about 5 minutes. Add 1 Scotch bonnet or habanero chile, finely chopped, and ¼ cup tomato paste; cook, stirring, until fragrant, about 2 minutes. Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans). Mix well; bring to a simmer. Add reserved greens; return chicken to pot. Cover and transfer to oven. Braise until greens are tender and chicken is cooked through, 30–35 minutes.

Serve chicken and greens with steamed white rice and lemon wedges for squeezing over.

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Nigerian-inspired Vegan Egusi (Melo...

Egusi Stew With Goat

Peanut-Butter-Braised Chicken and G...

Top 3 west african recipes from across the web

The most viewed west african recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nigerian-inspired Vegan Egusi (Melo...

Egusi Stew With Goat

Peanut-Butter-Braised Chicken and G...

The most viewed west african recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine