Spicy Nkui Stew with Smoked Beef and Egusi

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Cameroonian stew combining the rich flavors of nkui leaves and egusi seeds with tender smoked beef, perfect for a soul-warming meal. This African-inspired beef recipe, ready in about 75 minutes, pairs smoked beef, cut into chunks, egusi seeds (melon seeds), ground, palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 60 min Serves 4 African cuisine 420 cal/serving

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Ingredients

300 g smoked beef, cut into chunks
150 g nkui leaves (or substitute with spinach)
100 g egusi seeds (melon seeds), ground
4 tbsp palm oil
1 medium (150 g) onion, finely chopped
3 garlic cloves, minced
1 medium (10 g) fresh chili pepper, chopped
2 cups water
to taste salt

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Instructions

Step 1: Rinse 300 g smoked beef and place it in a large pot with 2 cups water. Bring to a boil over medium-high heat, then reduce heat and simmer for 45 minutes until tender.
Step 2: While the beef cooks, wash 150 g nkui leaves thoroughly and chop roughly. Set aside.
Step 3: Heat 4 tbsp palm oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves; sauté for 5 minutes until translucent and fragrant.
Step 4: Stir in 1 medium chopped fresh chili pepper and 100 g ground egusi seeds, cooking for 3 minutes until the mixture thickens and releases a nutty aroma.
Step 5: Add the chopped nkui leaves to the skillet and stir continuously for 5 minutes until the leaves are wilted and well incorporated.
Step 6: Transfer the cooked smoked beef along with its broth from the pot into the skillet. Stir gently and simmer for another 10 minutes over low heat to meld flavors.
Step 7: Season with salt to taste and serve hot with boiled plantains or fufu.