Mbika with Meat

From Recidemia
Jump to: navigation, search



  • oil (palm oil is most authentic) and/or water
  • one to two pounds stew meat (or any meat), ground or cut into very small pieces (optional)
  • two or three chile peppers, chopped
  • one or two onions, chopped
  • two to four cups mbika, egusi, pumpkin seeds, or pepitas (shells or hulls removed)
  • Maggi® cube or Maggi® sauce
  • salt, pepper (to taste)
  • banana leaves or aluminum foil


  1. Roast and shell the egusi or mbika seeds (or their substitute) if they are not already roasted and shelled. Crush or grind them into a flour.
  2. Fry the meat, Onion, and chile pepper in an oiled skillet, until the meat is well browned.
  3. In a large bowl combine all other ingredients, stirring until they are throughly mixed.
  4. Add a little oil to the mixture (if desired). Add water as necessary until a thick paste is obtained. Add cooked meat, Onion, and chile pepper. Mix well.
  5. Make serving-sized packets by wrapping the mixture in banana leaves or aluminum foil. (Hint: if using banana leaves, warm them for a minute in a hot oven or over the grill to make them more flexible. Remove the center ribs of each leaf by cutting across it with a knife and pulling it off. Cut the ends off each leaf to form a large rectangle.) Cook in a hot oven or on an outdoor grill for thirty minutes (or more), until hot all the way through and meat is done—or—steam on a rack in a large covered pot of boiling water.