½ cup of toasted ground egusi(toasting is optional)
2 cooking spoons of palmnut cream
2 table spoons of crayfish
dry fish
stock fish
1 tbsp. of dry grounded pepper or red chili flakes
1 small crushed habanero pepper or ata-rodo
half of a small onion
2 cups of spinach
1½tbsps of uziza
1 maggi crayfish
salt to taste
Instructions
cut chicken into bite sized pieces and put in a pot along with the stockfish. Season with salt, maggi crayfish, crayfish, onion and ata-rodo. Pour water to the level of the meat and cook until meat is soft
pour in the palm nut cream and let it cook to melt for about 5 minutes. Pour in the egusi and stir. Reduce the heat and let it cook for about 10minutes; then add the spinach, uziza, dry pepper and the dry fish. Cook for another 5 minutes. serve with any swallow of your choice
Notes
You may slightly toast the egusi in a pan with no oil before pouring it into the pot with the palmnut cream. It gives it an extra kick To toast egusi, heat up a pan and toss the egusi in the pan for just a few minutes. Do not burn
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/04/egusi/