🔥 Method
Blend garlic, ginger, and half the green onions into a paste.
Heat oil in a pot over high heat for 4 minutes.
Sauté onions until translucent, then add chopped tomatoes. Cook until they shrink and stick slightly to the pot.
Add spice paste, stir for 2 minutes to release flavor.
Add ground egusi (dry), stir continuously for 5 minutes.
Add beef and stock, plus 1 cup water for consistency. Season with salt, Maggi, and habanero. Simmer 5 minutes.
Finish with green onions, stir well, and turn off heat.
You can enjoy this with boiled rice, yam, or any starchy side. Want to add spinach, smoked fish, or crayfish for a deeper flavor? I’ve got variations if you’re feeling adventurous.
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