(suitable for vegans)
Enjoy this Egusi stew rich in protien.

Preparation time: 15 mins
Cooking time: 1 hr 30 mins
Serves: 4
Calories: 403 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 vegetable bouillon cube
1 teaspoon Worcestershire sauce
1 vegetable 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 vegetable stock cube in 600ml warm water and stir into the saucepan. Add the vegetable 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 plant-based chicken style pieces and season as required for 5 minutes. Add the plant-based chicken style pieces to the Egusi mixture and simmer together for 25 minutes, until the plant-based chicken style pieces is tender. Add the 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.