Egusi Soup (nigerian Chicken Stew)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup egusi seeds (or sunflower or pumpkin)
• 1/2 large spanish onion, chopped
• 10 medium raw shrimp, deveined and peeled
• 1/4 cup water or 1/4 cup beef broth
• 1/4 cup canola oil
• 1/2 large spanish onion, finely chopped
• 1/2 green bell pepper, chopped
• 5 ounces frozen chopped spinach, thawed and keep liquid
• 2 (5 1/2 ounce) cans tomato paste
• 1 teaspoon cayenne pepper
• 3 1/4 cups beef broth
• 2 whole chickens, cooked from the deli department (2 lbs each)

Recipe

• 1 egusi paste: chop seeds in blender. add chopped onion to blender as you are cutting it. add shrimp to blender. blend until it becomes a smooth paste. you will likely need a little water or broth to help it blend.
• 2 stew: heat oil in a large pot. add finely chopped onion to oil. stir until soft and translucent. add green pepper and sitr.
• 3 add spinach (with moisture from package), tomato paste and spice. add broth. let simmer, covered, for 20 minutes, stirring occasionally.
• 4 remove skin from roaster chickens and discard. with your hands, tear off chunks of the meat from chicken and add to the stew. bring to a simmer again.
• 5 add paste, stir and simmer for another 10 minutes, stirring occasionally.