- Egusi1 CupsAfrican Melon Seeds. If you live outside Nigeria, you can get this at any African food store or section
- Palm Oil100 to 200 Mililitres
- Tomato Puree1 to 2 Tablespoons
- Onion Bulb1red or white
- Anaheim Pepper1Substitute with regular chilli pepper
- Garlic Cloves3 to 4
- Fresh Parsley
- Thyme1/2 Tablespoons
- Basil1/2 TablespoonsIf you live in Nigeria, you can get this and some other ingredients at any big supermarket
- Penne Pasta
- Mackerel Fillet2
- Fish Seasoning
- Black Pepper
- Knorr Cubes2
- Chicken, Meat or Vegetable Stock
Recipe From Cooking With Rad Economist
1. Put the egusi, anaheim pepper and entire chopped onion bulb in a blender, add garlic, ginger, water and blend. Don’t let it be thick, it will absorb oil and moisture quickly during cooking.
2. Add palm oil to a pot, heat up until it starts to smoke and change colour from a reddish colour to an almost transparent yellow. This is bleaching.
3. Boil the penne pasta and set aside.
4. Once the palm oil is bleached, add some chopped onion, fry for 2 minutes or until they start to brown, add the tomato puree.
5. Fry for 3 to 5 minutes on medium heat, add salt and Knorr bouillon cube, take care not to let it burn.
6. Add the blended mix from step 1, keep stirring, add the chopped fresh parsley, add thyme, basil, then cook for a minute, then add the stock.
7. Let it cook for 5 minutes on medium or medium low for 6 minutes.
8. Add penne pasta and mix, then steam it on low heat for 2 to 3 minutes, let it sit for 5 minutes before serving.
For The Mackerel
1. Season with salt, black pepper, 1 tablespoon of olive oil and fish seasoning.
2. Leave to marinate for 20 minutes, then fry and serve with your egusi.