Nkotomire (Taro Leaf) Egusi Stew with Goat Meat

A deeply flavorful West African stew featuring tender taro leaves (Nkontomire), creamy ground melon seeds (Egusi), and succulent goat meat, served with boiled rice.

• Prep: 45 min
• Cook: 1 hr 40 min
• Total: 2 hr 25 min
• Servings: 5
• Cuisine: Ghanaian
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• rich
• spicy
• stir-fry
• classic

Ingredients

• 2 pound goat meat (boneless, cut into 1.5-inch cubes)
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup red palm oil
• 2 yellow onions (medium, chopped)
• 1 red bell pepper (large, roughly chopped)
• 1 scotch bonnet pepper (stemmed)
• 1 can crushed tomatoes (14.5 ounce)
• 0.75 cup ground egusi
• 1 package frozen chopped taro leaves (15 ounce bag, thawed, squeezed dry)
• 4 cup beef broth
• 2 cup white rice
• 4 cup water

Instructions

1. Season the goat meat with 1 tablespoon grated fresh ginger, 2 minced cloves garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for at least 30 minutes, or overnight in the refrigerator.
2. In a large pot or Dutch oven, heat the red palm oil over medium-high heat. Add the chopped yellow onions and cook until softened and lightly browned, about 8-10 minutes.
3. In a blender, combine the red bell pepper and scotch bonnet pepper with 1/2 cup water until smooth. Pour this blend into the pot with the onions. Cook, stirring occasionally, for 10 minutes until the liquid reduces and the mixture darkens.
4. Stir in the crushed tomatoes and the marinated goat meat. Add 2 cups beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 60-70 minutes, or until the goat meat is very tender. Stir occasionally.
5. While the goat stew simmers, prepare the egusi paste: In a bowl, gradually add 1/2 cup water to the ground egusi, mixing until it forms a thick paste. Form small balls with the paste. (Alternatively, add the ground egusi directly to the stew).
6. Once the goat meat is tender, add the squeezed dry taro leaves (nkontomire) to the stew. Gently stir. Then, carefully drop the egusi balls (if formed) into the simmering stew, or sprinkle the egusi powder directly. Do not stir immediately if using balls; let them cook for 10 minutes before gently stirring. If using powder, stir well to break up any clumps. Add the remaining 2 cups beef broth.
7. Continue to simmer the stew for another 20 minutes, allowing the egusi to cook and thicken the stew. Taste and adjust seasoning as needed.
8. Meanwhile, cook the white rice. In a separate saucepan, combine 2 cups white rice and 4 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes, or until water is absorbed and rice is tender.
9. Serve the Nkontomire Egusi Stew hot with a side of plain white rice.

Notes

Goat meat requires a longer cooking time to become tender, but its rich flavor is worth the wait. Ensure the egusi is well-cooked to avoid a raw taste; it will thicken the stew considerably. Frozen chopped taro leaves are often labeled as 'coco yam leaves' in ethnic markets.

Nutrition (per serving)

• Calories: 790
• Protein: 58.7 g
• Carbohydrates: 65.2 g
• Fat: 34.8 g
• Fiber: 11.5 g
• Sodium: 780 mg
• Saturated Fat: 11.2 g
• Sugar: 9.1 g
• Cholesterol: 150 mg