Egusi Stew

Season the beef generously with salt and place in a pot with enough water to barely cover. Bring to a boil, then reduce heat and simmer for 40–50 minutes until tender but not falling apart. Reserve the braising liquid — this is your stock. Set the meat aside.

Heat the palm oil in a heavy-bottomed pot over medium-high heat until it melts and shimmers — do not let it smoke. Add the blended pepper base all at once (it will splatter). Fry, stirring frequently, for 15–20 minutes until the raw tomato smell is gone and the base has reduced by half, darkened to a deep brick red, and the oil has separated back to the surface.

Add the ground egusi to the fried pepper base in the pot. Stir vigorously to incorporate. The egusi will absorb the oil and begin to clump and brown against the pot bottom — this is correct and desirable. Stir-fry for 8–10 minutes, scraping the bottom constantly, until the egusi loses its raw floury smell and takes on a nutty, toasted character. It will form loose clumps.

Pour in the stock and add the ground crayfish. Stir to combine — the egusi will hydrate and the stew will thicken. Add the braised meat. Season with salt. Bring to a gentle simmer and cook, partially covered, for 15–20 minutes, stirring every few minutes to prevent the egusi from settling and scorching. The stew is ready when it holds a mounded shape on a spoon.

Fold in the chopped greens and stir gently into the stew. Cook for 2–3 more minutes just until wilted — do not overcook; the greens should retain some color and texture. Taste and adjust salt. Serve immediately with pounded yam, eba, fufu, or rice.