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Spinach and Mushroom Egusi Stew

Prep Time: 45 minutes
Cook Time: 1 hour


  • 1 white onion·            
  • 2 garlic cloves·
  • 1 small piece of ginger 
  • 120 ml palm oil
  • 2 red onions     
  • 4 vine tomatoes, chopped
  • 2 scotch pepper, sliced
  • 100 grams ground egusi (melon) seeds      
  • 2 tbsp ground crayfish·
  • smoked mackerel fillets
  • 750 g fresh spinach
  • 250 g mushrooms, sliced
  • 1 maggi prawn stock cube
  • 2 tsps smoked paprika
  • salt to taste


  • Chop red onions and tomatoes into chunks and set aside.
  • Puree together 1 white onion, garlic cloves and ginger and set aside.
  • Make a melon paste by combining ground melon seeds and 2 tablespoons of water.
  • Steam spinach in hot water for 40 seconds and drain.
  • Heat palm oil in a saucepan until hot. Saute the onions until soft for about 2 - 5 minutes. Mix in 5 tablespoons of onion, garlic and ginger mix and leave to cook for 5 minutes.
  • Add chopped tomatoes and scotch bonnet peppers to the saucepan plus half a cup of water and mix. Turn heat down to low and cook tomato sauce for 25 -30 minutes. Stir the sauce occasionally. 
  • Stir in ground crayfish and then smoked mackerel pieces to sauce and mix in carefully so the that mackerel pieces do not to break up.
  • Stir in egusi (melon) paste to the stew, and leave to simmer for about 5 minutes a low heat.
  • To the stew add mushrooms and leave to cook for another 5 minutes before adding the steamed spinach.
  • Leave stew to simmer for 4- 5 minutes. Add smoked paprika, prawn stock cube and season with salt to taste.
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