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Tuna, Cabbage & Agushie Stew

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This Tuna, Cabbage and Agushie Stew is so simple and quick to make yet very delicious. Agushie is a melon kind of seeds which is packed with a lot of  protein, good fats and other vital nutrient

s. Agushie or Egusi as some will call it is used in West African sauces and soups. In Ghana, it forms the sauce base for Palava Sauce which is quite similar to the Nigerian Egusi Soup.

This stew which I am sharing with you today, is a step down from preparing Palava Sauce. Unlike the Palava Sauce which cocoyam leaves is added, in this stew cabbage is added instead. Tuna is also added for the extra protein and flavour.  Feel free to substitute the Tuna with any kind of protein or totally eliminate it for a vegan option.

Agushie stew pairs well with boiled ripe and unripe plantains, boiled fluffy rice, boiled yam or cocoyam, eba or even kenkey. It is such a versatile sauce to prep for a weekday meal.

The Best Ghanaian Palava Sauce Recipe

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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine West African
Servings 5 people

Ingredients
  

  • 240 g Ground Agushie
  • 400 g Plum Tomatoes
  • 30 g Anchovies in Oil
  • 300 ml Palm Oil
  • 1 Medium White Onion
  • 1 kg Fresh Baby Spinach
  • 3 Tbsp Green Seasoning( Onions, Garlic, Ginger, Pepper & herbs)
  • 1 Tsp 7 Spice Blend
  • 2 Tsp 10 Spice Blend
  • 1 large Grilled Mackerel
  • Salt to Taste
  • 1 Tbsp Shrimp Powder
  • Boiled Eggs (optional)

Instructions
 

  • Heat up the Palm Oil. Add in the onions, anchovies including the oil, green seasoning and 7 spice blend. Saute for about 3 minutes or until the onions start to soften.
  • Add in the plum tomatoes, break the tomatoes down using a spoon or scissors. Cook on medium heat until the tomatoes has stewed beautifully.
  • Add in the 7 Spice Blend and cook for about 2 minutes.
  • In a bowl, add the ground Agushie, add some salt and enough tap water to mix into a thick paste.
  • Add in the Agushie paste in dollops. Cover the pot and allow the Agushie to steam for about 3 minutes.
  • Stir the Agushie gently, spreading it out to ensure it fries evenly. Cover the pot and let the Agushie cook on a gentle heat for about 5 minutes or until it does not taste raw.
  • Add in the shrimp powder, grilled mackerel, followed by the chopped spinach, enough to give a good balance as preferred.
  • Allow to steam for some couple of minutes and then correct seasoning with salt if needed.
Keyword Agushie stew,, Egusi Soup, palava sauce