The Jollof Buka chef prepares Seafood Efo Egusi with Pounded Yam
The Jollof Buka serves food with fresh Nigerian flavors that will leave you wanting more!
Sarah Awoyomi, head chef and owner of The Jollof Buka, joined us Tuesday on “Life. Style. Live!” with a taste of their Seafood Efo Egusi with a side of Pounded Yam. This is a classic Nigerian Dish that features fresh Egusi seeds, spinach, collard greens and a wide selection of seafood, herbs and spices!
According to their website, Jollof Buka, you can find a variety of dishes such as Indomie Noodles, Gbegiri & Ewedu, Whole Fish and Egusi Soup. We are conveniently located at West Washington Street.
The restaurant is located 2501 W. Washington St. Indianapolis IN. 46222.
Seafood Efo Egusi with a side of Pounded Yam
Prep Time : 30 minutes
Cooking Time: 1 hour
Ingredients:
- 2 Cups of Red oil
- 1 Cup of vegetable oil
- ¼ cup of Eru
- 3 Bell peppers
- 3 Jamaican peppers (habenero)
- 2 Cups of Egusi
- 2 eggs
- 1 ½ onion
- 16 oz spinach
- 16 oz collard greens
- 1 cup of smoked fish
- 1 cup of broth
- ½ cup of dried smoked shrimp
- ½ cup of stalk fish
- Your choice of Seafood
- Your selection of seasonings
Prep
- Wash hands and pray it comes out alright
- Egusi mix : blend 2 eggs, 2 cups of Egusi, ½ an onion , 1 cup of water , and some dry shrimp
- Blend until it becomes a paste put aside
- Blend bell peppers , ½ onion and Jamaican peppers together with 3 cups of water , blend until big pieces half been chopped up, does not need to be smooth.
- Drain the water away from the blended pepper mix and set the mix aside
- Cut last piece of ½ onions into fine pieces and set aside
- Wash spinach and collards greens in cool water, then chop them up . Set aside
- Soak or boil dry fish variety , set aside
Directions:
- Put the 2 cups of Red oil on the stove in your big Pot , oil is ready when it has changed color
- Add 1 cup of vegetable oil
- Add chopped onions, smoked shrimp and eru to oil
- Fry lightly
- Add Egusi Mixture to hot oil
- Add 1 tablespoon of Maggi or 1 bullion cube
- Fry while stirring consistently until paste turns into textured Egusi
- Once Egusi forms , leave to cook (without stirring) on low for 10-15 minutes
- Add pepper mixture to Egusi , and 1 cup of broth and stir Once
- Cook on medium-high heat for 20-25 mins , stirring occasionally
- Add your selection of seasonings and stir
- Add your seafood mix
- Add your chopped spinach and collard mix and stir
- Cook for 15 minutes on medium heat
- Remove from heat
- Once stew has cooled down (10 mins) do a taste taste, adjust seasonings accordingly
Fun fact :
- If using fresh fish stir gently after adding to the stew
- If you’re not big on using a lot of salt , then add salt to your stew at the very end instead of throughout
- Egusi fried with egg, may spoil faster, so once stew is fully cool down, refrigerate right away
Swallow preparation:
- Take a small pot and add water
- Wait till rolling boil
- Add dry pounded yam flour
- Stir and start to pound
- Use clean wet spoon to serve
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