Monkfish Egusi Stew

Pumpkin Leaves, Tomato, Onion, Garlic, Chile, Melon Seeds, Maggi Seasoning, Fufu, and Parsley

Chef Kwame Onwuachi of Kith/Kin | Washington, D.C.

Yield: 8 servings

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INGREDIENTS:

1 cup palm oil
4 cups small diced onions
2 tablespoons finely chopped garlic
2 tomatoes, diced small
2 tablespoons finely chopped ginger
1 teaspoon finely chopped Scotch bonnet chile
2 cups ground egusi seeds (melon seeds)
1 teaspoon crayfish powder
3 Maggi seasoning cubes
¼ teaspoon iru (fermented, processed locust beans)
2 quarts chicken stock
Four 4-ounce portions monkfish
Salt
2 tablespoons canola oil
2 cups pumpkin leaves or spinach
Fufu (cassava and green plantain flour) or pounded yam
Micro parsley
Cucumber flowers

METHOD:

In a large pan over medium flame, heat palm oil and sweat onions, garlic, tomatoes, ginger, and chile for 10 minutes, until onions are translucent. Add egusi seeds and toast 10 minutes. Add crayfish powder, Maggi, iru, and stock. Simmer 30 minutes. Season monkfish with salt. In a separate pan over high flame, heat canola oil and sear fish 7 minutes, until browned on all sides. Add monkfish to stew and simmer 30 minutes, until fish is tender. Add pumpkin leaves and cook 20 minutes, until sauce is thick. Season with salt. Garnish with micro parsley and cucumber flowers. Serve with fufu.

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