Fufu and Egusi Instructions 

Blend the egusi: Grind the egusi seeds into a fine powder (if not already ground).

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Start the base: Sauté chopped onions in palm oil until fragrant.

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Toast the egusi: Add the ground egusi to the pot and fry gently for 3–5 minutes, stirring to avoid burning.

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Add liquid: Slowly add water or broth while stirring to form a thick, smooth paste.

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Simmer: Cook on low heat until the egusi thickens and begins to form soft lumps.

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Add spinach: Stir in chopped spinach and let it cook until wilted and blended into the stew.

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Season: Add salt, spices, and any preferred seasoning to taste.

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Finish stew: Simmer for a few more minutes until the oil rises slightly to the top.

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Prepare fufu: Cook the fufu according to package instructions (usually mix with hot water and stir until smooth).

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Serve: Plate the fufu and ladle the egusi stew beside or over it.