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Spicy West African Goat Egusi Stew

Spicy West African Goat Egusi Stew is a meaty slow cooker African stew with potatoes, egusi seeds, tomatoes, herbs and spices.


Spicy West African Goat Egusi Stew is a easy African recipe one-pot meal to make for a family dinner.

Egusi seeds are small, oval-shaped seeds that come from the egusi melon which is a type of gourd that is native to Africa. The seeds are commonly used in West African cuisine, particularly in Nigeria, where they are a key ingredient in soups, stews, and sauces.

Egusi seeds are high in protein and healthy fats, and are a good source of essential nutrients such as magnesium, potassium, and zinc. They have a slightly sweet, nutty flavor, and can be ground into a paste or used whole in cooking.

Goat meat has a unique flavor that is distinct from other types of meat. It has a slightly sweet and earthy taste, with a mild gaminess that is similar to lamb. The flavor of goat meat can also be influenced by the animal's diet and the way in which it was raised and prepared.

Spicy West African Goat Egusi Stew is a hearty, savory slow cooker stew with potatoes, egusi seeds, tomatoes, herbs and spices.

Natural egusi seeds are used to season and thicken African soups and stews and combined with smoked fish and fresh goat meat this West African stew rates five stars on the favorite African recipe list.

Prep time: 20 min Cook time: 2 hours Total time: 2 hours 20 min

Ingredients:

2 large pieces any smoked fish

2 large handfuls sorrel leaves or spinach

1 pound cubed goat meat

½ cup ground egusi seeds

2 large tomatoes, chopped

2 medium white potatoes, diced

1 large onion, chopped

2 cloves garlic, chopped

2 tablespoons palm oil or butter

1 teaspoon curry powder

1 hot pepper, chopped

5 cups vegetable stock or water


Directions:

Heat palm oil over medium heat in a large pot, add onions and garlic. Add remaining ingredients except egusi, fish and sorrel or spinach. Cover and cook for 2 hours, stirring occasionally, until goat is tender. Add egusi and fish stir, simmer 10 minutes longer. Finally add sorrel or spinach simmer 2-3 minutes serve over fufu or rice.


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