Nigerian cooking relies on starchy root vegetables such as yams and cassava. Nigerians also use lots of green vegetables, for example bitterleaf (similar to collard greens), okra, spinach, and other African plant life. Plants are not the only things Nigerians turn to. They do like meat dishes using goat, fish or poultry.
The people of northern Nigeria love spicy-hot meat kabobs. In the southern part of Nigeria, the people love many kinds of seafood stews with shrimp, seafood, lobster, crab, rice, and veggies. In the central part of Nigeria, people love to have stewed meats offered with mashed yams or cassava.
Egusi Nigerian Stew
In Nigeria, edible melon seeds go by the “egusi, ” and with this popular Nigerian stew, the melon seeds are usually finely ground to give this meal an unique color and flavor. Instead of melons seeds, pumpkin seeds work very well with this stew recipe. As well as the shrimp can be replaced or added along with any smoked fish or even crab. In place of the chicken, smoked cigarettes oysters right out of a may, or beef can be used.
Red oil from palm gives this stew a distinctive African cooking taste. It can be found on the internet, in international grocery stores, or Latino markets in particular. Do not try to substitute for the red palm oil. This oil is worth the effort to look for.
1/2 cup pumpkin seeds
1 3-pound chicken, cut into 8 items
Salt to taste
1/3 glass red palm oil
2 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.
one small onion, chopped
2 habanero chile peppers, stemmed and halved
2 tablespoons tomato paste
2/4 cup water
1/4 lbs fresh shrimp, heads and shells removed
1 pound fresh spinach, with stems, chopped
Put the pumpkin seeds in a food processor and blend for about 20 mere seconds until in a powdery form. Reserve.
Salt the chicken, then in a large casserole frying pan, temperature the red palm oil over medium-high heat for about 5 minutes. Brown the particular chicken pieces on both sides, for approximately 6 minutes in all.
Place the tomatoes, onion, and habanero pepper within the food processor, and blend to get about30 seconds, or until extremely smooth. Reduce the heat to low, and cover partially. Cook, turning occasionally, until the chicken can be effortlessly pulled off the bone with a shell, or about 1/2 hours.
Add the water and shrimp and continue to simmer for about 10 minutes.
Include the spinach and the reserved ground seeds and continue simmering for about 10 minutes more, Serve immediately. This particular Egusi African Stew recipe makes 6 servings.
Billy Bristol could be the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the greatest cuisines around the world, and “knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking can fire up taste buds and scorch your plate… Guaranteed.