NUTRITION

SERVINGS

INGREDIENTS

5 oz lean beef stew meat

0.5 tbsp red palm oil

0.25 cup ground egusi seeds

0.5 cup low-sodium beef stock

1 cup fresh spinach

0.25 cup diced onion

1 tsp minced garlic

1 tsp minced ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.5 whole scotch bonnet pepper

PREPARATION

• 1

  Season the lean beef stew meat with sea salt, black pepper, and smoked paprika.

• 2

  In a heavy-bottomed pot, sear the beef over medium-high heat until browned on all sides, then remove and set aside.

• 3

  Add the red palm oil to the same pot and sauté the diced onion, minced garlic, minced ginger, and scotch bonnet pepper until fragrant.

• 4

  In a small bowl, mix the ground egusi seeds with two tablespoons of water to create a thick, grainy paste.

• 5

  Add the egusi paste to the pot, stirring frequently for 5 minutes until the seeds begin to toast and form small, nutty clumps.

• 6

  Pour in the low-sodium beef stock and return the seared beef to the pot, bringing the mixture to a gentle simmer.

• 7

  Cover and cook for 25 minutes on low heat until the beef is tender and the sauce has thickened into a rich consistency.

• 8

  Fold in the fresh spinach and cook for 2 minutes until just wilted before serving hot.