Indonesian•comfort

EGUSI WITH BEEF

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

1/2 cup of palm oil or peanut oil
2 onions (, sliced)
2 lbs (1 kg) beef for stew, cut in chunks
1/2 cup (200 g) tomato paste
1 cup (140 g) egusi seeds, ground
1/2 lb (250 g) fresh spinach or kale, stemmed and chopped (4 cups)
2-3 fresh hot peppers ((such as bird's eye chili or serrano), seeded and chopped)
1/2 tsp ground red peppercorns
2 cups (300 g) fresh (cut into smaller pieces) or frozen okra (10 oz package frozen)
2 tsp ground crayfish ((or you may substitute with bouillon powder or maggi seasonings if you have some))
1 tsp salt

1
Heat the oil over medium-high heat in a large heavy-bottom pot. Add onions, and beef, and let the beef brown. Be careful not to crowd the pan or the meat will be steamed instead of browned. Do this in batches if you need to
2
Add tomato paste, ground egusi powder, and 3 cup of water. Bring to a boil and then add spinach or kale, fresh hot peppers, paprika powder, okra, ground crayfish (or whatever you substitute with) and salt. Bring to a slow boil again, reduce heat and simmer 1 hour covered or until the beef is tender. Stir occasionally, adding a small amount of water if it becomes too thick
3
Serve with rice, yams or rice tuwo