Nigeria - Ibo (3.6.17)
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Recipes contributed by Bisi Chukwudile.
Egusi stew is a Nigerian delicacy that is eaten virtually all over the country, though preparation varies between regions. For this program, Bisi made it the Ibo way. Eba (or Gari) swallow is made from processed cassava, and is very prominent in Ibo diet. It is similar to Tuwo in the Northern part of Nigeria and Pounded Yam in the West, which would accompany such a stew in those regions. Click here to download these recipes. Want to try more Nigerian recipes? Click here for the archive from our program in 2015. Click here for the archive from our program in Feb. 2017. Click here for the archive from our program in 2018. |
Egusi Stew
All these stews use a lot of seasonings, like Maggi cubes (chicken or fish bouillons) and others. But for health reasons, Bisi mainly uses simple seasonings like salt, thyme, bay leaves, and basil.
Ingredients:
chicken, meat, and/or fish, cut into pieces
2-3 small onions, chopped
salt
seasonings: thyme, cayenne pepper, Cajun, seasoning salt, bay, basil –
add what you like!
2 Jalapeno or other peppers
2 cups of Egusi seeds (melon seeds), ground very fine (can substitute
blanched almonds or sunflower seeds)
1 bell pepper (optional)
2 tomatoes
1 cup dried crayfish
2-3 tsp. palm oil (or part palm, part vegetable oil)
small bunch collard greens, chopped (to steam down to about 1 cup -- Bisi likes to steam and drain her collards a bit before adding them to the stew)
Preparation:
Boil chicken pieces with one onion, salt, seasonings, and one jalapeno.
While the chicken is boiling, grind the Egusi seeds with one small onion. Put in a pot with water. Begin to boil the ground Egusi with water so that it can really cook, about 10-15 minutes.
Grind remaining onions, bell pepper, tomatoes, and jalapeno into a paste. Add to the Egusi, and boil together for another 10-15 minutes.
Add the cooked chicken with its stock, ground crayfish, and oil.
Cover and let it simmer until the consistency is no longer watery.
Add collard greens. Cover first for about 3-5 minutes to steam and preserve the green color, then stir into the stew for about one minute.
Ingredients:
chicken, meat, and/or fish, cut into pieces
2-3 small onions, chopped
salt
seasonings: thyme, cayenne pepper, Cajun, seasoning salt, bay, basil –
add what you like!
2 Jalapeno or other peppers
2 cups of Egusi seeds (melon seeds), ground very fine (can substitute
blanched almonds or sunflower seeds)
1 bell pepper (optional)
2 tomatoes
1 cup dried crayfish
2-3 tsp. palm oil (or part palm, part vegetable oil)
small bunch collard greens, chopped (to steam down to about 1 cup -- Bisi likes to steam and drain her collards a bit before adding them to the stew)
Preparation:
Boil chicken pieces with one onion, salt, seasonings, and one jalapeno.
While the chicken is boiling, grind the Egusi seeds with one small onion. Put in a pot with water. Begin to boil the ground Egusi with water so that it can really cook, about 10-15 minutes.
Grind remaining onions, bell pepper, tomatoes, and jalapeno into a paste. Add to the Egusi, and boil together for another 10-15 minutes.
Add the cooked chicken with its stock, ground crayfish, and oil.
Cover and let it simmer until the consistency is no longer watery.
Add collard greens. Cover first for about 3-5 minutes to steam and preserve the green color, then stir into the stew for about one minute.
Eba
This dish is called eba (or gari) swallow, because it’s so soft you don’t have to chew it – just make a little ball, dip it in stew, and swallow! You might also hear it called fufu. The estimated ratio of gari to water is roughly 1:2, but it can be more or less, depending on desired consistency.
Put water in a pot and bring to a boil. Turn off heat, and sprinkle the gari flakes onto the water. Cover for few minutes, then stir thoroughly with a folding motion, adding more hot water to reach the desired consistency. A large, sturdy wooden spoon or spatula with a broad bowl or paddle is helpful for this task.
Serve with the Egusi stew. Enjoy with your fingers, preferably!
Put water in a pot and bring to a boil. Turn off heat, and sprinkle the gari flakes onto the water. Cover for few minutes, then stir thoroughly with a folding motion, adding more hot water to reach the desired consistency. A large, sturdy wooden spoon or spatula with a broad bowl or paddle is helpful for this task.
Serve with the Egusi stew. Enjoy with your fingers, preferably!