Ingredients:

  • 1½ lb beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp beef bouillon powder
  • 1 medium onion, finely diced
  • 1/2 cup red palm oil
  • 1 cup ground egusi
  • 2 tbsp ground crayfish
  • 1 tbsp minced ginger
  • 3 cloves garlic, minced
  • 2 scotch bonnet peppers, minced
  • 2 cups fresh spinach
  • 2 cups beef stock
  • 2 cups cassava flour
  • 3 cups water
  • 1/2 tsp salt

Instructions:

  1. Season the beef chuck with 1 tsp salt and 1 tsp beef bouillon powder.
  2. Heat 2 tbsp vegetable oil in a large pot over medium-high heat and sear the beef until mahogany-colored on all sides.
  3. Add the diced onion to the pot and sauté for 3 minutes.
  4. Pour in 1 cup of beef stock, cover, and simmer on low for 20-25 minutes until the meat is tender and reaches an internal temperature of 145°F (63°C).
  5. In a separate small pan, heat 1/2 cup red palm oil until shimmering.
  6. Stir in 1 cup ground egusi and fry for 3-5 minutes on medium heat, stirring constantly until the seeds are toasted and slightly clumped.
  7. Add 1 tbsp minced ginger, 3 minced garlic cloves, and 2 minced scotch bonnet peppers; stir for 2 minutes until fragrant.
  8. Incorporate 2 tbsp ground crayfish and the remaining 1 cup of beef stock, stirring gently to maintain egusi clumps.
  9. Simmer for 10 minutes on medium-low heat.
  10. Pour the egusi mixture into the pot with the braised beef and stir gently to combine.
  11. Fold in 2 cups fresh spinach and cook for 3 minutes until wilted but still vibrant.
  12. In a medium pot, whisk 2 cups cassava flour, 1/2 tsp salt, and 2 cups water until smooth.
  13. Place the mixture over medium heat, stirring vigorously with a wooden spoon.
  14. Gradually add the remaining 1 cup of water as the mixture thickens.
  15. Continue to stir and mash the dough against the sides of the pot until it becomes a smooth, stretchy, cohesive ball that pulls away from the edges.
  16. Remove from heat and let steam for 2 minutes.