Egusi (Ground Melon Seed) Stew

Serves 4-6

1 cup melon seeds (ground)
1 cup water leaves
1 cup bitter leaves (wash leaves and ensure there is no debris)
You can substitute water leaves and bitter leaves for spinach (fresh or frozen)
2 lbs. boneless meat (beef, chicken or turkey)
1 small can (6 oz.) tomato paste
1 large red bell pepper
1 medium onion
1 chopped hot pepper (optional, to taste)
1/2 cup palm oil or canola oil
1 cube beef or vegetable bouillon, or 1 tsp. vegemite (optional)
Sea salt to taste

Wash and thoroughly inspect spinach and leafy vegetables for debris. Thaw and rinse frozen spinach in cold water. Squeeze excess water from leafy vegetables. Set aside.

Clean boneless beef, chicken or turkey. Cut into medium pieces. Place in a pot. Add A pinch of salt and 2 cups of water. Cover and bring to boil over medium heat. Decrease to low heat. Do not allow to boil dry.

In a blender, blend bell pepper, onion, tomato paste. Add mixture to meat (test meat for tenderness by jabbing with a fork. If fork goes through easily, it’s done). Continue cooking over low heat. Add palm oil, or canola oil. Cover and let simmer for 5 minutes. Add leafy vegetables. Cover pot

In a bowl, sprinkle ground melon seeds with a little water to shape into lumps. Add the melon seeds lumps to the stew. Add bouillon (if desired). Cover and let simmer for 10 minutes. Serve with Rice, dodo (plantain) or yams.