Egusi-Style Spinach Stew

Ingredients

• •1 cup raw pumpkin seeds (pepitas)
• •5 oz (142 g) fresh baby spinach
• •1 cup crushed canned tomatoes
• •1 large red bell pepper
• •1 medium yellow onion
• •½ habanero or scotch bonnet pepper
• •3 tbsp palm oil or vegetable oil
• •1 cup vegetable broth
• •2 tbsp tomato paste
• •3 garlic cloves
• •1 tbsp dried crayfish or 1 tsp fish sauce (optional)
• •1 tsp chicken or vegetable bouillon powder
• •1 tsp salt
• •½ tsp ground coriander

Directions

1. 1Toast pumpkin seeds in a dry skillet over medium heat for 4 minutes until they pop and smell nutty; let cool, then grind in a blender to a coarse meal.
2. 2Blend the red bell pepper, habanero, and half the onion with ¼ cup water until smooth.
3. 3Heat palm oil in a large pot over medium heat; sauté diced remaining onion and minced garlic for 3 minutes.
4. 4Stir in tomato paste and cook 2 minutes, then pour in the blended pepper mixture and crushed tomatoes; cook 8 minutes stirring until the sauce darkens.
5. 5Mix ground pumpkin seeds with ½ cup broth to form a thick paste, then stir into the sauce.
6. 6Pour in remaining broth, add bouillon, crayfish or fish sauce if using, coriander, and salt; stir well and simmer 8 minutes.
7. 7Fold in spinach and cook 2 minutes until just wilted.
8. 8Taste for seasoning and serve immediately over rice, cooked yam, or boiled potatoes.

💡 Dried egusi melon seeds are sold at many African grocery stores across Canada's major cities and make this even more authentic — use the same quantity. Palm oil gives the characteristic orange colour; if unavailable, vegetable oil works but the flavour will be milder. Omit crayfish and use vegetable broth for a fully vegan version.

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