Spiced Cassava Fufu with Egusi and Spinach Stew

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Soft, pounded cassava fufu served with a thick, richly spiced egusi melon seed stew enhanced by fresh spinach leaves. This African-inspired vegetarian recipe, ready in about 45 minutes, pairs cassava flour, water, egusi seeds (melon seeds, ground) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 cups cassava flour
• 4 cups water
• 1 cup egusi seeds (melon seeds, ground)
• 4 tbsp palm oil
• 1 medium onion (finely chopped)
• 2 tbsp tomato paste
• 150 g fresh spinach leaves (washed and chopped)
• 3 garlic cloves (minced)
• 1 tsp chili powder
• 1 tsp salt
• 500 ml water

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Instructions

1. Step 1: In a large saucepan, bring 4 cups water to a boil. Gradually whisk in 2 cups cassava flour, stirring continuously to avoid lumps. Reduce heat to low and cook, stirring constantly with a wooden spoon for 10-12 minutes until thick and smooth; set aside covered.
2. Step 2: Meanwhile, heat 4 tbsp palm oil in a skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 4 minutes until soft and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and 1 cup ground egusi seeds, cook for 3 minutes, stirring to toast the seeds lightly.
4. Step 4: Pour 500 ml water into the skillet, add 1 tsp chili powder and 1 tsp salt, bring to a simmer and cook for 10 minutes until sauce thickens.
5. Step 5: Add 150 g chopped fresh spinach leaves, stir to combine and cook for 3-4 minutes until spinach wilts but retains bright green color.
6. Step 6: Serve the thick egusi and spinach stew hot alongside portions of the smooth cassava fufu, allowing diners to scoop the stew with fufu pieces.