Egusi with Fufu

      Egusi is a dish I have been fascinated with for over a decade and never been able to make sue to the lack of access to the egusi seeds. Thanks to amazon and the increase in popularity from TikTok they were all of a sudden easy to find everywhere. This delicious version, from Flavors of Africa by Evi Aki was the perfect find. She stated that growing up her mother made the dish was all kinds of meats she didn't care for so as an adult she makes it with stew beef to enjoy the flavors. I also made one personal adjustment, I am allergic to shellfish so I left out the dried crayfish powder but feel free to add a couple tablespoons at the end with the beef. 

1 lb. stew beef

2 beef bouillon cubes

1/4 tsp. black pepper

1 Tbsp. dried thyme

2 large onions

6 c. beef broth

1 c. egusi seeds, ground

2 habaneros

3/4 c. palm oil

2 large bunches collards, sliced

Cayenne pepper, to taste

Fufu to serve

Peel the two onions and place in a food processor. Process until you have a paste. 

Place the stew beef cubes, half the onion paste, 1 cup of water, the thyme, black pepper, and two bouillon cubes in an instant pot. Cover and pressure cook for 45 minutes. Allow to natural release. I did that part early in the morning so it was ready to continue at dinner time. 

Strain the meat and reserve the liquid. Place the egusi seeds and six cups beef broth in a large pot. Bring to a simmer. Keep cooking until the liquid is reduced and the egusi mixture is thick, about 30 minutes. Cut slits in the habaneros and add them to the post with the collards and palm oil, adding another cup of water. Simmer for 15 minutes until the egusi is thick again and the collards are cooked. 

Add the the beef and cayenne pepper and simmer for another 15 minutes. Add the reserved beef broth and continue simmering for 5 minutes. Serve with fufu.