Vegan Egusi Stew and Fufu

Vegan Egusi Stew

 

Ingredients:

 

-1 1/2 Vegan Beef (I used the Verisoy Taiwanese Soy Chunks)

-10 cloves Garlic

-2 medium Red Onions, one of which is sliced

-6-8 sprigs Thyme

-2 tablespoons Better Than Bouillon No Beef Base

-2 tablespoons Better Than Bouillon No Chicken Base

-2 Roma Tomatoes

-2 Red Bell Peppers

-2 Habanero Peppers

-1 cup ground Egusi

-6 cups Spinach, roughly chopped

-1 3/4 cups water, plus additional for boiling

-Black Pepper to taste

-1/4 cup Oil for frying

 

Directions:

 

1. Add the vegan beef, six cloves of garlic, half of the sliced onion, the Better Than Bouillon No Beef Base, and black pepper to a medium pot of boiling water. Reduce to a simmer and cook for 25-30 minutes, being sure to stir occasionally

2. In blender, add the red onion that has not been sliced, Better Than Bouillon No Chicken Base, Roma tomatoes, bell peppers, habanero peppers, and 3/4 cup water. Blend until smooth and set aside

3. Mix the egusi and the remaining water together in a small bowl. Add the water little by little so it does not become too thin. The texture should be that of thick oatmeal. Set aside

4. Heat the oil in a large pot. Add the remaining red onion and sauté until fragrant. Add the blended stew and cook until the stew reduces to a thick sauce. Add the egusi and cook for about 10 minutes or until it comes together

5. Add the vegan beef and its stock to the pot. Add additional water and seasonings to your taste. Cover and simmer on low for 25-30 minutes

6. Add the chopped spinach and stir well to combine. Simmer for an additional five minutes. 

 

 

Cassava Fufu

 

Ingredients:

 

-Cassava Root, diced

-Water for blending

 

1. Place the cassava root in a blender with enough water to help it blend. Blend until almost smooth but make sure there are no lumps

2. Strain the extra water out of the blended cassava

3. Add the cassava to a pot and heat it slowly to medium-low heat. Stir continuously until the cassava comes together in the center of the pot. Allow the fufu to cool and then mold into your desired size. Use water to help you mold the fufu if it is too sticky.