Enjoy this Egusi stew rich in protien.

Preparation time: 15 mins
Cooking time: 1 hr 30 mins
Serves: 4
Calories: 443 kcal

Shopping List
6 tablespoons of GuDee Palm Oil
2 small onions, diced
2 garlic, crushed
1 fresh tomato, chopped
1 tablespoon ginger, thinly chopped
½ teaspoon habanero pepper, chopped
110g ground GuDee Egusi seeds
1 chicken bouillon cube
1 teaspoon Worcestershire sauce
1 chicken stock cube
300g plant-based chicken style pieces
1 tablespoon vegetable oil
250g kale, roughly chopped

1. Heat the GuDee Palm Oil in a large saucepan over medium heat, add the onions, garlic, tomatoes, ginger, and habanero pepper. Fry for 10 minutes.
2. Add the GuDee Egusi and fry for 10 minutes. Mix the chicken stock cube in 600ml and stir into the saucepan. Add the chicken bouillon and Worcestershire sauce and simmer for 30 minutes.
3. Meanwhile, heat the vegetable oil in a separate pan, over high heat. Stir fry the meat and season as required until browned on all sides, about 5 minutes. Add the meat to the Egusi mixture and simmer together for 25 minutes, until the meat is tender. Add the spinach or kale and cook for a further 10 minutes. The sauce should be thick and most of the liquid should have simmered off. Season to taste with salt.
4. Serve with mashed potatoes or rice.