RCI-SC.006.0010.001
Egusi Sauce
Egusi Sauce from the Recidemia collection
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- palm oil or any cooking oil1 unit
- onion1 unitchopped
- tomatoes2 unitchopped (or canned tomatoes, tomato sauce, or a spoonful of tomato paste)
- hot chile pepper1 unitcleaned and chopped (optional)
- egusi2 cupsroasted and ground very fine
- salt1 unitblack pepper, cayenne pepper or red pepper (to taste)
Method
1
Toast the ground egusi (melon seeds) in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and set aside.
3 minutes
2
Roughly chop the tomatoes, onion, and chile pepper, then blend them together in a food processor or blender until a coarse, chunky paste forms.
5 minutes
3
Heat a generous amount of palm oil or neutral cooking oil in a heavy-bottomed pot over medium-high heat until shimmering and hot.
2 minutes
4
Pour the blended tomato-pepper mixture into the hot oil and fry, stirring frequently, until the raw smell dissipates and the sauce reduces and darkens slightly.
15 minutes
5
Add the toasted ground egusi to the pot, stirring thoroughly to combine it with the fried tomato base and break up any lumps.
2 minutes
6
Pour in a small amount of water or stock to adjust consistency, then season with salt to taste, stirring to fully incorporate.
2 minutes
7
Reduce heat to low, cover the pot, and allow the sauce to simmer gently, stirring occasionally, until the egusi is fully cooked through and the oil begins to rise to the surface.
20 minutes
8
Remove from heat and allow the sauce to rest uncovered for 5 minutes before serving, to allow the flavors to meld and the texture to settle.
5 minutes