I had some left over “egusi” pudding (pudding made from pumpkin seeds, assorted meat or dried fish and a mixture of spices like ginger, garlic, basil, onions etc.) I made about a month ago and didn’t know what to do with it. Since it is spinach week, I wanted to create a mouth-watering spinach dish. Adding pumpkin seeds, commonly known as egusi in Cameroon is one of the ways our grandmothers thickened and made soups or sauces more nutritive. If you have eaten egusi pudding you can imagine how delicious adding it in this dish is. If you are a newbie, I suggest you try it by all means!
To cook this delicious and nutritive dish, I simply defrooze my already prepared egusi pudding. Fried tomatoes and onion in a bit of rapseed oil, added my schredded egusi pudding, cabbage and spinach and that’s it!
If you are cooking with egusi or pumpkin seeds from scratch , blend your egusi in a food processor until fine. This process does not require adding water to blend. But if you are having a hard time blending, add water in the food processor.
SmartCooks Tip: Heat pumpkin seeds in a pan for 2-3 mins before blending to facilitate the blending process.
Some people like making their egusi to come out in lumps (I am not a big fan), to achieve this, pour ground egusi into fried onions and tomatoes and do not stir immediately, this will permit the paste to clot (yuck this sound like blood clotting…anyways you know what I mean :)). When the paste starts forming clumps, you can gentle stir the contents. When this is done, add your meat and/or fish. Then add vegetables last to keep them crunchy.
Below is the recipe using leftover egusi pudding. Make it vegetarian by leaving out the meat and fish. Try it out or simply cook from scratch as described above. Anyway you choose, zeeliciousness is guaranteed!Don’t forget to leave your comments in the comment area below and share this recipe with friends and family.
Happy and healthy cooking xoxo
Sautéed Cabbage and Spinach
500g frozen or fresh Spinach
150g Pumpkin Seeds
2 large Onions
3 large Tomatoes
6 Garlic Cloves
3-4 Basil leaves
1/2 tsp. White pepper
1/2 tsp. Black pepper
a small piece of Ginger
2 vegetable Bouillons
Habanero Pepper (optional)
2 Tsps. vegetable Oil
- Chop cabbage and spinach. Bring water to a boil, then add cabbage and immediately turn oil the fire. Remove seeds from tomatoes and chop along with onions.
- Grind the other ingredients in a food processor and set aside.
- Using a pan, heat pumpkin seeds for easy blending. Blend into a fine paste.
- Boil meat with some onion and a bouillon cube. When meat is read, pour stock into the ground egusi and set aside.
- Add oil into a hot pot, add rest of onions and glaze, then add tomatoes and the other blended spices.
- Next, add blended egusi. If you want to achieve lumpy egusi, DONOT stir the paste once in the pot! Let simmer at low heat for about 5-10 mins, then gentle stir. Now add meat and dried fish if you are using it. Let it simmer for 5 mins.
- Squeeze out water from cabbage and add to the pot, simmer for 2 mins, then add spinach and simmer for another 3 mins.
- Serve hot with yellow maize fufu, or any tuber of your choice.
- 1. If you have left over egusi pudding, use it in the place of pumpkin seeds. It saves time and energy!