A thick, nutty stew made from ground melon seeds cooked with tomatoes, palm oil, spinach, and smoked fish — rich in protein and deeply savoury.
Ingredients
-
1.5 cups ground agushi (melon seeds)
-
3 large tomatoes, blended
-
1 large onion, chopped
-
3 tbsp palm oil
-
200g smoked fish, deboned
-
3 cups spinach or kontomire, chopped
-
2 scotch bonnet peppers
-
1 tbsp ground crayfish
-
2 bouillon cubes
-
Salt to taste
Instructions
-
1
Heat palm oil, sauté onion until soft. Add blended tomatoes and cook 15 minutes.
-
2
Mix ground agushi with a little water to form a paste. Drop spoonfuls into the stew.
-
3
Add crayfish, bouillon, and scotch bonnet. Simmer 15 minutes, stirring occasionally.
-
4
Add smoked fish and simmer 5 minutes.
-
5
Add chopped spinach, cook 5 minutes until wilted. Serve with banku, fufu, or rice.
Did You Know?
The best agushi stew has visible clumps of melon seed that hold their shape — if it is too smooth, the cook ground the seeds too fine.