Okongobong(Ugu) and Egusi Goodness
Published Aug 04, 2015
Updated Apr 10, 2019
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| Okongobong and Egusi Stew served with boiled ripe plantains |
It is typical African tradition to combine a vegetable and some form of plant protein to create a delicious meal. In Cameroon, such meals include Ndole (bitterleaves cooked in groundnut paste) and Okongobong (Ugu in Nigeria) and Egusi stewed together. Okongobong is some form of pumpkin leaves while Egusi is some form of pumpkin seeds.
The combination of Okongobong(Ugu) and Egusi in a pot is a match made in heaven! Anybody can love this at the first try! I once made this and my Nigerian roommate ‘nicodemuslly’ asked for the recipe in the bathroom! Of all places, the bathroom!
The Egusi is stewed with onions, garlic and a little ginger then the blanched pumpkin leaves are added to it. Since I couldn’t get the kind of pumpkin leaves I normally use (okongobong), I substituted it with Collard Greens. Guess what, it still tastes great and the difference is without notice! Collard Greens look like this:
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| Collard Greens |
ย If you are in the United States, you can find them at the produce section in grocery stores. Do I need to remind you of the nutritional significance of green leafy vegetables? They are good for you!
Let’s start cooking. Shall we?
Stewed Okongobong and Egusi
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
Serves: 6
Ingredients:
2 bundles of fresh Collard Greens
2 cups of Egusi
1 teaspoon fresh ground garlic
1/2 teaspoon fresh ground ginger
I medium sized onions- chopped
1 habanero pepper (optional)
3 seasoning cubes (maggi/knorr/bouillon powder)
1 1/2 cup vegetable oil
1 pound of boiled beef and its stock
Salt to taste
Potash/Akangwa for blanching the vegetables
Method
Wash and cut fresh Collard Greens on a chopping board into little bits. It should look like this:
Add salt and some lime stone (potash/akangwa) to water and bring to a boil. Make sure your akangwa dissolves completely before you plunge in the vegetables. You do not want it to make your greens sandy. The potash will help the vegetables maintain a green colour throughout preparation. When water is boiled, put sliced veggies in and turn off the heat. Cover pot and let it seat for 5-10 minutes. DO NOT ย leave veggies in the water for too long. The potash will make them unbelievably soft. Strain and rinse with cold water. Use your hands to kill the greens. Squeeze and keep aside:
Heat up oil in a pot and saute the onions.
Add in ground Egusi. Note that I do not mix them in water before now. Stir continuously to prevent burns. This method of stirring the Egusi in the oil gives it an unbeatable flavour. After five minutes, add ground ginger and garlic and keep stirring. Fresh garlic and ginger stirred in hot oil smells goooooood!
Then add in your beef with it’s stock and seasoning. You could use goat meat or any other meat of choice or fish. Here, I used Smoked Turkey. #teamhealthy Let the egusi simmer together with the beef and its stock for about 15 minutes while stirring continually.
Lastly add in your blanched veggies:
Stir well so the greens and the Egusi marry properly. Let them simmer together for about 5 minutes.
Now start dancing… food is ready. LOL. Serve with boiled plantains or boiled yams.
I’m done! Enjoy!
Oh, if you are too ‘lazy’ to chop your veggies yourself, check for prepared frozen ones in the frozen section of your grocery store. Most African stores have them. If you use the frozen ones, then begin from step 3 (sauteing the onions).
Aunty, I just want to thank you for all of your recipes. I lived in Bamenda for 2.5 years working for the Archdiocesan health office on Big Mankon, and since I’ve been back in the US, I have struggled to find the recipes for Cameroonian chop that I remember. I made “scotch eggs” this morning, and it was almost like being back. I’m making Okongobong as soon as my egusi order arrives.
You’re most welcome, Ashley! So glad the recipes have been useful!
What if you have dried okohobong leaves from home?
Soak them in warm water and salt overnight so they can rehydrate. Also, you could boil water, add baking soda then put in the dried leaves for 3-5 minutes. They will become soft then you can drain and use.
Plse how long do u cook egusi to get ready?
In this recipe, you need to let it cook for about 15-20 minutes while stirring continuously.
I skipped the step that said to start dancing, and, I almost ruined it! So, I decided to break out the dance when I was eating it cos, well, I just wanted to sneak it back in there. ๐ Oh, and, I’m Efik (Nigerian) and we call it ‘ikong ubong.’ Love, sister!
Hi, Fif! How dare you attempt to skip the dancing part?? Haha! So glad you loved it! We are very similar to the Efiks. God bless you, sister.
You’re my master chef. Your recipes are so on point.
Awww thank you, dear.
Aunty u are God sent please did u says u put igussi in without mixing it with water?
Awww thanks dear. Yes put the Egusi into the oil as it is. My technique is different from the regular way of mixing egusi with water but doing it this way yields so much flavor.
Thank you for the receipt very simple to follow, I just finish cooking mind now, thank you
Awww so glad to hear that!
Oh myyy precious core i enjoy your recipes u are a life saver. Thks
You are welcome, Gayel!
You are awesome for this!!! Proud of you my camer sister
thanks a lot, cooking it today
You’re welcome, Miriam! Hope you enjoy.