Nigerian Efo Elegusi
2 plum tomatoes
2 scotch bonnets or habaneros
1 red bell pepper
1 large onion
Salt to taste
1-2 maggi or knorr cubes
Ground pepper to taste
4 bunches of kale
1/4-2 a cup of ground melon seeds (: Grind melon seeds in a blender before cooking.)
Vegetable or palm oil
In a blender, add 2 scotch bonnets, 1 red bell pepper, 1 large onion, and 2 plum tomatoes and blend together until thoroughly mixed.
In a large saucepan, add oil that covers its entire base. Pour in the blended veggie mixture and bring it to a boil. Add salt 1 maggi cube and mix to combine. Let it cook on medium heat for 10-15 minutes.
Add pre-cooked chicken to the stew and let it cook for 10-15 more minutes.
Add four bunches of fresh kale to this dish. Chop kale. Add to a large bowl, rinse with cold water. Pour boiling hot water over the kale and drain after 5 minutes. The kale is now ready to be added to the stew.
Lower the heat to a simmer.
Meanwhile, take your ground melon seeds and roll them into balls using oil to keep it together. Add these balls to the stew and stir. Let it cook for another 10-12 minutes.
Serve with white rice and fried plantains. (Slice the plantains on a bias and lightly fry until golden on each side hit them with a little salt as they come out of the oil)