1 pound boneless beef or mutton, cut into bite-size chunks
1 medium onion, peeled, halved, divided
2 teaspoons salt, divided
Water
1 vegetable bouillon cube
1 cup egusi (African squash) seeds, ground (or ½ to ¾ cup ground egusi); or 1 cup hulled pumpkin seeds, ground
1 tablespoon minced red chile pepper; or 1 teaspoon cayenne pepper
1 bunch kale or turnip greens
½ cup peanut or palm oil
1 small onion, peeled, sliced into 1-inch strips
1/3 cup tomato paste
1 tablespoon cider vinegar
1 tablespoon shrimp powder or ground dried shrimp, optional
In a medium saucepan, combine the beef or mutton with one of the onion halves, 1 teaspoon of the salt and water to cover by 2 inches. Bring the water to a boil, then reduce the heat and cook, partially covered, until the beef is tender, about 45 minutes. Strain the mixture, reserving 2 cups of the cooking liquid.
Meanwhile, dissolve the bouillon cube in ½ cup of hot water. Pulverize the squash or pumpkin seeds in a blender or spice grinder. Combine the pulverized seeds, the dissolved bouillon, the remaining onion half and the chile pepper in a blender and mix until it's smooth and the consistency of a thick sauce. (If you use ground egusi, add enough to form a thick sauce.)
Rinse the greens under cold running water, then remove the stems.
In a large saucepan, bring 4 cups of water and the remaining teaspoon of salt to a rapid boil. Add the greens and cook uncovered for 5 minutes. Immediately drain and rinse the leaves under cold running water. Place the greens on a cutting board and chop them into small pieces; set aside.
In a separate saucepan or large skillet, heat the oil over medium heat. Add the beef pieces and onion slices. Quickly fry until the beef is browned on all sides.
Meanwhile, blend the tomato paste with the egusi sauce. Stir it into the beef or mutton mixture and bring it to a boil. Cook for 3 minutes, stirring constantly. Pour in the reserved 2 cups of beef cooking liquid. Reduce the heat and simmer uncovered for 10 minutes.
Add the chopped greens, vinegar and, if desired, shrimp powder. Stir to mix thoroughly. Adjust the seasonings to taste and cook over medium-low heat until the sauce has thickened, about 15 minutes.
Cook's note: Add 2 cups of sliced fresh okra with the greens if desired.
Makes 6 servings.
Adapted from "Mother Africa's Table" by the National Council of Negro Women Inc. (Main Street Books, $18.95)
349 calories (69 percent from fat), 27 grams fat (5 grams sat. fat), 8 grams carbohydrate, 21 grams protein, 360 mg sodium, 44 mg cholesterol, 53 mg calcium, 2 grams fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
