Entree: Central African Republic – National Cuisine – Egusi Sauce with Fish (Thick West/Central African melon-seed stew made with ground egusi, leafy greens, and fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 50 min

Ingredients

- 1 cup (120 g) ground egusi (melon seeds)
- 3 tbsp (45 ml) red palm oil (or substitute with palm shortening plus a little neutral oil)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 ml) tomato paste
- 1–2 small hot chilies, finely chopped, or to taste
- 2 cups (480 ml) fish stock or water
- 8 oz (225 g) smoked fish (e.g., smoked mackerel), bones removed and flaked
- 2 fresh firm white fish fillets, approx. 6 oz (170 g) each, cut into portions
- 4 cups (120 g) chopped spinach or other dark leafy greens (substitute: bitterleaf or collard greens), packed
- 2 tbsp (30 ml) ground crayfish or shrimp powder (optional)
- 1 tsp (6 g) bouillon powder or 1 bouillon cube, crushed (optional)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil (if not using full palm oil)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. In a small bowl, mix the ground egusi with 1/2 cup (120 ml) of the fish stock or water to form a thick paste and set aside to hydrate for 5 minutes.
2. Heat the palm oil (or vegetable oil) in a heavy pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and chilies and cook 30 seconds.
3. Stir in the chopped tomatoes and tomato paste; cook 4–5 minutes until the tomato reduces and the oil begins to separate slightly from the base.
4. Add the egusi paste to the pot and fry gently, stirring frequently, for 6–8 minutes until it begins to brown lightly and release a nutty aroma. If using, add ground crayfish now.
5. Pour in the remaining fish stock (about 1 1/2 cups / 360 ml) and bring to a simmer. Add bouillon powder or cube if using. Simmer 8–10 minutes, stirring to avoid sticking; the egusi will thicken the sauce.
6. Stir in the chopped leafy greens and the flaked smoked fish. Cover and simmer 5 minutes to wilt greens and distribute flavors.
7. Gently add the fresh fish portions, nestling them into the stew. Simmer uncovered for 6–8 minutes until the fresh fish is cooked through and flakes easily.
8. Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro or parsley if desired and serve hot with fufu, rice, boiled plantain, or cassava.