Egusi Stew is a richly textured West African dish that delivers robust flavor in every spoonful. With its thick, nutty base and a fragrant blend of peppers, garlic, and traditional seasonings, it’s a meal that instantly warms the soul. This beloved stew isn’t just filling—it’s deeply rooted in communal cooking and generous portions, making it perfect for sharing around the table with family and friends.
Ingredient Breakdown
The flavorful base begins with an aromatic blend of garlic, red bell peppers, plum tomatoes, onion, and an optional habanero for heat. These ingredients are blended into a smooth purée that forms the stew’s vibrant red backbone, giving it a rich aroma and a balance of sweetness, acidity, and spice.
At the heart of the stew is ground egusi, the defining element that thickens the broth into its signature texture. With a nutty, slightly earthy flavor, egusi transforms the stew into something more substantial, adding both taste and body. When spooned into the broth, it forms soft, satisfying clumps that carry the stew’s flavors with each bite.
For protein, the stew traditionally uses dried herring—also known as bonga or bony fish—along with ground crayfish or dried shrimp. These elements infuse the stew with oceanic depth and a smoky, fermented richness that pairs beautifully with the egusi. Alongside these are pieces of stewed meat or fish, already cooked and ready to soak up the bold flavors.
Red palm oil brings vibrant color and a distinct, earthy depth that anchors the entire dish. It’s joined by umami-rich boosters like iru (fermented locust beans), chicken bouillon powder, and a pinch of kosher salt—all of which enhance and intensify the flavor profile.
Finally, finely chopped collard greens and dried uziza leaves are stirred in near the end. The collard greens bring a robust heartiness, while the uziza leaves add a peppery, herbal warmth that completes the stew’s layered complexity.
Step-by-Step Cooking Instructions
The first step is blending the garlic, tomatoes, bell peppers, onion, and habanero until smooth. This vivid mixture becomes the base of the stew, setting the tone for all the flavors to follow.
Next, the dried herring is carefully split and deboned. This step is essential, as the small bones can be sharp. Once cleaned, the fish is broken into bite-sized pieces and set aside.
In a large pot over medium heat, red palm oil is heated until shimmering. The blended pepper mix is poured in and stirred, then covered and left to simmer for a few minutes. This step unlocks the aroma and caramelizes the base just enough to deepen its flavor.
Dried herring, ground crayfish, iru, bouillon, and salt are then stirred into the bubbling pot. As it simmers, the stew thickens and intensifies, becoming more concentrated and layered.
In a separate bowl, ground egusi is combined with water to form a thick white paste. This paste is spooned over the stew in generous dollops and left undisturbed to cook. Over ten minutes, the egusi firms up into tender, flavorful clumps.
Once the egusi is set, it’s gently stirred into the stew, transforming the texture into a luscious, slightly lumpy consistency. Cooked meat or fish is added next, simmering just long enough to absorb the richly spiced broth.
The chopped collard greens and rinsed uziza leaves are folded in at the final stage. A gentle simmer allows the greens to soften and meld with the stew. The result is a bold, aromatic pot of comfort, ready to serve.
Recipe Tips
Blend the pepper mix until smooth for a uniform stew base:
A consistent texture allows the flavors to cook evenly and prevents chunks from overpowering the egusi.
Use tweezers to remove fine bones from dried fish for safety:
Some bones can be hidden and sharp, so take your time with this step.
Avoid stirring the egusi too early to allow proper clumping:
Let it set undisturbed before mixing to achieve the ideal texture.
Simmer gently to prevent burning or over-thickening:
Keep the heat moderate and stir occasionally to maintain the stew’s balance.
Fresh greens can be used if uziza is unavailable—adjust for flavor:
Try kale or spinach, and consider adding black pepper for a hint of heat.
What to Serve With This Recipe
For a truly traditional experience, serve Egusi Stew with soft pounded yam or fufu. Their smooth, stretchy texture is perfect for scooping up bites of the rich, hearty stew. For a lighter option, steamed white rice makes a lovely neutral base that lets the flavors shine. Sweet plantains, fried until golden and caramelized, add a sweet contrast that complements the savory richness. A side of crisp cucumber salad with a touch of lime can offer a refreshing bite between spoonfuls.
Creative Variations
For a different twist, swap in goat meat or smoked turkey to bring a new depth of flavor. Mushrooms or okra can be added for more texture and a slightly earthy element. If you’d like an even thicker consistency, stir in extra ground melon seeds to reinforce the stew’s body. Those who crave spice can turn up the heat with additional habanero or a touch of scotch bonnet for a fiery finish.
Frequently Asked Questions
Can I use spinach or kale instead of collard greens?
Yes, both are excellent substitutes—just adjust the cooking time based on the tenderness of the greens.
Is it possible to make this dish without palm oil?
You can substitute with vegetable or avocado oil, though it will slightly alter the stew’s flavor and color.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days, and reheat gently over low heat on the stove.
Can I make this dish vegetarian or vegan?
Absolutely. Omit the fish and meat, use vegetable broth, and boost umami with mushrooms or fermented soybean paste.
What does uziza taste like, and is there a substitute?
Uziza has a bold, peppery, slightly bitter flavor. If unavailable, try using a mix of black pepper and thyme as a substitute.
Egusi Stew is more than just a meal—it’s a celebration of bold flavors, comforting textures, and culinary heritage. Every bite offers something unique, from the nutty egusi clumps to the savory broth steeped in layers of spice. Whether served with pounded yam, plantains, or rice, this dish has a way of bringing people together, one hearty spoonful at a time.
Ingredients
1 cup ground egusi
1/2 cup red palm oil (see Cook’s Note)
4 cloves garlic
2 plum tomatoes, chopped
2 small red bell peppers, chopped
1 small onion, chopped
1 habanero pepper, optional
1/2 cup dried herring (also known as bonga fish or bony fish)
2 tablespoons ground dried crayfish or ground dried shrimp
1 teaspoon iru (fermented locust beans), rinsed
1 teaspoon chicken bouillon powder (such as Knorr’s)
Kosher salt, to taste
1 cup chicken broth or water
1 pound cooked meat or fish (e.g., stewing hen), cut into pieces (see Cook’s Note)
1 cup finely chopped collard greens
1/2 cup dried uziza leaves, rinsed (see Cook’s Note)
Pounded yam, fufu, steamed white rice, and sweet plantains, for serving
Instructions
Combine the garlic, red bell peppers, tomatoes, onion, and habanero (if using) in a blender or food processor. Blend for about 30 seconds, until a smooth purée forms.
Prepare the dried herring by splitting it into quarters. Carefully remove any bones—using tweezers if needed—and break the fish into small, bite-sized pieces. Set aside.
In a large pot set over medium heat, warm the palm oil until it begins to shimmer. Add the blended pepper mixture and stir well to incorporate. Cover the pot and allow the mixture to simmer for around 3 minutes, until the aroma deepens.
Add the prepared dried fish, ground crayfish or shrimp, iru, bouillon powder, and 1/2 teaspoon kosher salt to the pot. Stir thoroughly to combine the ingredients. Cover again and let the stew simmer gently, stirring now and then, for about 10 minutes or until the mixture has thickened slightly.
In a small mixing bowl, combine the ground egusi with 1/3 cup of water. Stir until a dense white paste forms.
Pour the chicken broth into the stew and give it a gentle stir. Using a tablespoon, scoop portions of the egusi paste and place them gently over the surface of the stew. Do not mix at this point. Cover the pot and let the egusi steam and cook undisturbed for about 10 minutes, allowing it to firm into soft clumps.
Once the egusi has set, gently stir to incorporate the clumps throughout the stew. The stew will take on a thick, lumpy white texture, signaling that the egusi is fully cooked.
Add the pre-cooked meat or fish to the pot and stir it into the stew. Let it simmer for an additional 5 minutes, just until the stew reduces slightly and the flavors begin to deepen.
Finally, fold in the chopped collard greens and rinsed uziza leaves. Cover the pot partially and allow the stew to simmer over medium-low heat for about 15 minutes, or until the greens are tender and well-infused with flavor.
Serve hot with pounded yam, fufu, steamed white rice, and a side of sweet plantains for a complete and satisfying meal.
Egusi Stew Recipe
Ingredients
- 1 cup ground egusi
- 1/2 cup red palm oil see Cook’s Note
- 4 cloves garlic
- 2 plum tomatoes chopped
- 2 small red bell peppers chopped
- 1 small onion chopped
- 1 habanero pepper optional
- 1/2 cup dried herring also known as bonga fish or bony fish
- 2 tablespoons ground dried crayfish or ground dried shrimp
- 1 teaspoon iru fermented locust beans, rinsed
- 1 teaspoon chicken bouillon powder such as Knorr’s
- Kosher salt to taste
- 1 cup chicken broth or water
- 1 pound cooked meat or fish e.g., stewing hen, cut into pieces (see Cook’s Note)
- 1 cup finely chopped collard greens
- 1/2 cup dried uziza leaves rinsed (see Cook’s Note)
- Pounded yam fufu, steamed white rice, and sweet plantains, for serving
Instructions
- Combine the garlic, red bell peppers, tomatoes, onion, and habanero (if using) in a blender or food processor. Blend for about 30 seconds, until a smooth purée forms.
- Prepare the dried herring by splitting it into quarters. Carefully remove any bones—using tweezers if needed—and break the fish into small, bite-sized pieces. Set aside.
- In a large pot set over medium heat, warm the palm oil until it begins to shimmer. Add the blended pepper mixture and stir well to incorporate. Cover the pot and allow the mixture to simmer for around 3 minutes, until the aroma deepens.
- Add the prepared dried fish, ground crayfish or shrimp, iru, bouillon powder, and 1/2 teaspoon kosher salt to the pot. Stir thoroughly to combine the ingredients. Cover again and let the stew simmer gently, stirring now and then, for about 10 minutes or until the mixture has thickened slightly.
- In a small mixing bowl, combine the ground egusi with 1/3 cup of water. Stir until a dense white paste forms.
- Pour the chicken broth into the stew and give it a gentle stir. Using a tablespoon, scoop portions of the egusi paste and place them gently over the surface of the stew. Do not mix at this point. Cover the pot and let the egusi steam and cook undisturbed for about 10 minutes, allowing it to firm into soft clumps.
- Once the egusi has set, gently stir to incorporate the clumps throughout the stew. The stew will take on a thick, lumpy white texture, signaling that the egusi is fully cooked.
- Add the pre-cooked meat or fish to the pot and stir it into the stew. Let it simmer for an additional 5 minutes, just until the stew reduces slightly and the flavors begin to deepen.
- Finally, fold in the chopped collard greens and rinsed uziza leaves. Cover the pot partially and allow the stew to simmer over medium-low heat for about 15 minutes, or until the greens are tender and well-infused with flavor.
- Serve hot with pounded yam, fufu, steamed white rice, and a side of sweet plantains for a complete and satisfying meal.
