Egusi in Palmnut Cream
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 small boiler hen
  • 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
  1. 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
  2. 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
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