Ingredients
100g ground egusi
2 onions, roughly chopped
2 cloves garlic, peeled
I bell pepper, finely chopped
2 medium tomatoes, chopped
1 vegetable stock cube
1 tin butter beans, drained
1 bunch spinach, roughly chopped
1 tsp. chilli powder
Salt and pepper
Method
1. Using a food processor or hand blender, blend the roughly chopped onions, tomatoes and garlic into a pulp
2. Finely chop the bell pepper
3. In a large saucepan, gently fry the chopped bell pepper in a little oil for a couple of minutes before adding the tomato and onion pulp. Cook for 15 minutes
4. Next add the ground egusi, 250ml water, stock cube, chilli and black pepper
5. Lastly add the butter beans and chopped spinach and allow to cook for a further 10 minutes
Serve with pounded yam or fresh rice.
Hannah’s egusi stew goes great with some pounded yam
In response to the pandemic, BreadnButter has established an emergency food hub for Barnet and Edmonton, producing and distributing free Meal Kits. With help from Exposure, BreadnButter has launched an accompanying YouTube channel – run by local youth – showing how to make the meals.
For more details of the project contact enquiries @ breadnbutter.org.uk.
In partnership with BreadnButter, a social enterprise that teaches the basic life skills of cooking and sustainable healthy independent living.
Exposure is an award-winning youth communications charity giving young people in north London a voice. Please support us to continue our work. Thank you.
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