Nigerian Egusi with Palm Oil, Beef and Greens

What you need

• 700 g (1 1/2 lb) beef, shin or mixed cuts such as tripe and cow foot, in chunks
• 2 onions, 1 quartered, 1 diced
• 1 tsp salt, plus more to taste
• 1 chicken bouillon cube
• 2 red bell peppers, seeded
• 2 tomatoes
• 1 scotch bonnet pepper, or to taste
• 200 g (1 1/2 cups) ground egusi seeds, melon seeds
• 120 ml (1/2 cup) red palm oil
• 2 tbsp ground dried crayfish
• 1 tbsp fermented locust beans, iru, rinsed
• 1 smoked mackerel, skin and bones removed, flaked into large pieces
• 400 g (14 oz) spinach, or ugu leaves, roughly chopped

Method

Restated from the original video

1. 1

   Put the beef, the quartered onion and the salt in a pot with water to cover by 3 cm (1 in).

2. 2

   Bring to a boil, crumble in the bouillon cube and simmer until the beef is tender, 45-60 min. Keep the stock.

3. 3

   Blend the bell peppers, tomatoes and scotch bonnet to a smooth puree.

4. 4

   Mix the egusi with about 120 ml (1/2 cup) of the beef stock into a thick paste.

5. 5

   Warm the palm oil in a large pot over medium heat and fry the diced onion until soft, 3-4 min.

6. 6

   Pour in the pepper puree, cover and cook, stirring now and then, until it thickens and the oil rises to the top, 12-15 min.

7. 7

   Drop the egusi paste into the pot in tablespoon-size lumps. Cover and cook without stirring for 6-8 min so the lumps set into curds.

8. 8

   Stir gently, then add 500 ml (2 cups) of the stock, the crayfish and the locust beans.

9. 9

   Simmer, partly covered, until the oil pools on the surface again, about 10 min.

10. 10

    Add the beef and the mackerel and simmer for 5 min.

11. 11

    Stir in the spinach and cook until just wilted, 2-3 min. Add more stock if it is too thick.

12. 12

    Taste, adjust the salt and serve hot with eba or another swallow.

Imported from yummieliciouz.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.