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

　　

Ingredients

8 servings

　　4 cups diced small onions

　　2 tablespoons minced garlic

　　2 whole tomatoes, chopped

　　2 tablespoons minced ginger

　　1 teaspoon minced Scotch bonnet pepper

　　1 cup red palm oil

　　2 cups ground egusi seeds

　　1 teaspoon crayfish powder

　　3 Maggi cubes

　　1/4 teaspoon dried iru powder

　　2 quarts chicken stock

　　1 pound goat shoulder, cubed

　　Kosher salt

　　2 tablespoons canola oil

　　2 cups pumpkin leaf or spinach, strained dry

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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

　　Ingredient Info

　　Ground egusi seeds, ground dried iru (fermented locust beans), red palm oil, and crayfish powder can be purchased at African markets and online.

　　From Notes From a Young Black Chef: A Memoir. Copyright © 2019 by Kwame Onwuachi. Reprinted with permission by Knopf.Buy the full book from Amazon.