Boeuf aux Graines de Courge (Beef with Egusi Seeds)
Boeuf aux Graines de Courge (Beef with Egusi Seeds) is a traditional Cameroonian recipe for a classic stew of beef in an egusi seed, red palm oil and okra base. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Beef with Egusi Seeds (Boeuf aux Graines de Courge).
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Egusi seeds are a variant form of watermelon (Citrullus lanatus var. lanatus) seeds with a fleshy pericarp, commonly known as 'egusi seeds' that are extensively cultivated in Nigeria and Central Africa for the high protein and carbohydrate content of the edible seeds. They are often added, pulverized to a powder, as a thickener to stews. In this case a paste made from the hulled seeds is called for. If you cannot get egusi seeds then the hulled seeds of any pumpkin, hulled and pounded or ground to a paste can be used; though they won't have the same protein content.
Ingredients:
1kg lean beef cut into bite-sized pieces
500g egusi seed paste (or a paste made from hulled pumpkin seeds)
3 tbsp red palm oil
2 small onions, peeled and coarsely chopped
8 okra, washed, stems removed and sliced into thin rings
salt, to taste
hot chilli powder, to taste
Method:
Heat the palm oil in a pot and when hot add the meat. Fry until browned all over then add the onions. Fry for a few minutes over high heat, or until the onions are soft then pour in enough water to over all the ingredients. Season to taste with the chilli powder then bring the water to a boil.
Reduce the heat to a simmer and cook over medium heat for 2 hours. Add the okra at this point an cook for 15 minutes more.
Turn the pumpkin seed paste into a bowl and mix in 500ml water to a smooth paste. Slowly pour this into the stew, stirring constantly. Bring back to a simmer and cook for 10 minutes more.
Serve hot with plantain balls, cassava, rice or vegetables.
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