| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 5g | 50g |
| sugars | fibre | protein | salt |
| 10g | 8g | 20g | 0.40g |
Why I Love Nigerian Vegan Egusi Stew
Whenever I make this Vegan Egusi Stew, a classic Nigerian recipe, I’m reminded of my passion for cross-culture culinary adventures. The blend of flavors, textures, and the sheer comfort it brings is like a warm welcome into the beautiful culture of Nigeria – but with a twist, adding a dash of Californian verve and Gujarati spice into the mix.
What Makes This Stew Stand Out
The Vegan Egusi Stew rise above the rest for an array of reasons. For one, they stand out for the use of raw pumpkin seeds instead of traditional egusi seeds. They lend a delightful earthiness that pairs beautifully with the fresh spinach, kale, and okra. You feel the heat with the infusion of fresh or dried red chilies, and the overall flavor base is simmered in a rich vegetable broth, which adds depth and complexity to the dish.
A Round Trip to Nigeria without Leaving Your Kitchen
Though my own culinary heritage is grounded in Indian-American fusion, I’ve always held a fascination for African cuisine. The flavors are bold, the ingredients are nutritious, and every dish has a story to tell. With the Vegan Egusi Stew, it’s as if I’ve been invited into the buzzing local markets of Lagos, the coastal city of Nigeria, handpicking fresh produce and blending the perfect stew. It’s a ticket to a culinary journey I gladly take.
Famed Nigerian-British chef Lope Ariyo is a source of inspiration and her approach to Nigerian recipes often come to my mind when I’m stirring up this stew. Though she might not have directly contributed to this recipe, her fresh take on Nigerian cuisine definitely influences the way I perceive and cook African delicacies.
Pairs Perfectly with…
Interestingly, this Vegan Egusi Stew pairs wonderfully with a myriad of dishes. It’s hearty enough to be a meal on its own, served over a bed of rice. But the flavors also complement more robust dishes like grilled tofu or roasted vegetables. If you’re in the mood for a full Nigerian culinary experience, why not try it with some Jollof Rice?
To my fellow foodies, let this recipe take you on a journey from your kitchen to the heart of Africa, opening up to you the soulful flavors of Nigerian cuisine. Who knows? This Vegan Egusi Stew might just become a comforting staple on your dinner table just as it has on mine!
What You’ll Need
- 2 cups of raw shelled pumpkin seeds (alternate for egusi seeds)
- 3 cups of vegetable broth
- 1 cup of vegetable oil
- 2 large onions, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 1 cup of chopped fresh tomatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of chopped fresh spinach
- 1 cup of chopped kale
- 2 cups of sliced okra
- 3 fresh or dried red chilies, chopped
- 1 teaspoon of sea salt
- 1 teaspoon of ground black pepper
- 6 cups of cooked rice, for serving
Method
Step One
Begin by grinding the pumpkin seeds in a food processor until they become a fine powder. This is your substitute for egusi seeds. Make sure to set it aside for later use.
Step Two
In a large pot, heat the vegetable oil over medium heat. Add chopped onions, garlic, and grated ginger to the pot, cook until the onions turn translucent and the mixture is fragrant.
Step Three
Add the chopped tomatoes, red and green bell peppers to the pot. Stir repeatedly to prevent the vegetables from sticking to the bottom of the pot. Cook until the tomatoes release their juices. This should take approximately 10 minutes.
Step Four
Now add the ground pumpkin seeds to the pot and stir well until they are fully mixed with the other ingredients. Slowly pour in the vegetable broth while stirring continuously to avoid clumps.
Step Five
Add the chopped spinach, kale, and sliced okra to the pot. Also add the chopped chilies at this point. Stir well so that all ingredients are mixed together evenly.
Step Six
Season the stew with sea salt and ground black pepper. Lower the heat, cover the pot, and let the stew simmer for about 30 minutes. This will allow all the flavors to meld together and the vegetables to be well cooked.
Step Seven
After 30 minutes, check the consistency of the stew. If it is too thick, you can add a bit more vegetable broth or water. If it is too thin, remove the lid and allow the stew to reduce until it reaches your desired consistency.
Step Eight
Once the stew is done cooking to your satisfaction, serve it hot over cooked rice. Enjoy your tasty and nutritious Vegan Egusi Stew!
