Okongobong with Egusi

Instructions

1. Cook and season the meat: Add beef to a pot with some diced onion, salt, Maggi cubes, and water. Stir and bring to a simmer until the meat is cooked through.
2. Prepare the okongobong: Bring a pot of water to a rolling boil, add baking soda, then add dried okongobong. Reduce heat to low or medium to prevent boiling over. Cook until softened but not overcooked (about a few minutes). Drain and rinse with cold water immediately.
3. Make the spice paste: Remove stem from habanero pepper. Pound or blend garlic, ginger, habanero pepper, and some salt into a paste.
4. Blend the egusi: Add ground egusi to a blender with some water just above the egusi level and blend into a thick paste.
5. Cook the flavor base: Heat oil in a pot on medium heat. Add chopped onion and sauté until fragrant and slightly softened. Add the garlic, ginger, and pepper paste and cook briefly to release flavors without burning.
6. Cook the egusi paste: Add the blended egusi paste to the pot with oil and cook, stirring frequently, to avoid burning. This method helps cook the egusi well and builds flavor.
7. Add meat and stock: Add the cooked meat along with its stock and the water used to rinse the blender to the pot. Stir well.
8. Add dried fish and seasoning: Add dried fish, peel and add Maggi seasoning cubes, salt to taste, and another whole pepper. Cover and simmer for about 15-20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
9. Add the okongobong: Add the drained okongobong to the pot, mixing well. Remove the whole pepper before mixing in the second half of the okongobong. Cook together for about 5 minutes, stirring occasionally.
10. Add crayfish and finish: Add dried crayfish to the pot for extra flavor. Taste and adjust seasoning as needed. Finish by adding ground white pepper. Stir well and cook briefly before serving.
11. Serve: Serve the okongobong with egusi hot, accompanied by boiled plantains or yams.