Slow-Cooked Yam and Egusi Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A rich, nutty stew featuring tender yam and ground egusi seeds simmered with aromatic peppers and fresh spinach. This nigerian-inspired one pot ready in about 55 minutes pairs yam, egusi seeds, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs yam
• 1/4 cup egusi seeds
• 2 cups fresh spinach
• 2 scotch bonnet peppers
• 1 medium onion
• 3 tbsp tomato paste
• 3 tbsp vegetable oil
• 2 tbsp ground crayfish
• 4 cups stock
• 1 tsp salt
• 1 tsp dried thyme
• 2 bay leaf

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 tbsp tomato paste and 2 minced scotch bonnet peppers, cooking for 2 minutes until the oil separates and the mixture becomes aromatic.
3. Step 3: Add 1.5 lbs peeled and diced yam (1-inch cubes), 4 cups stock, 1 tsp salt, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until the yam is tender.
4. Step 4: While the yam cooks, mix 1/4 cup ground egusi seeds with 1/2 cup cold water in a small bowl until smooth. After 25 minutes, stir the egusi mixture into the pot and add 2 cups chopped fresh spinach. Cook uncovered for 5 minutes, stirring occasionally, until the stew thickens and the spinach wilts.