Close
Photo: Photographer: Greg DuPree; Food Stylist: Margaret Dickey; Prop Stylist: Kay Clarke
Active Time:50 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hrServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupground egusi (dried melon and gourd seeds; see Tip)3tablespoonswater plus 1 cup, divided½cuporganic unrefined red palm oil (see Tip)1smallonion, diced½cupobe ata dindin (see Tip)orno-salt-added tomato sauce1cupspinach, trimmed¾teaspoonCameroon pepper or to taste (see Tip)¾teaspooncayenne pepper⅛teaspoonsalt33potsticker wrappers¼cupavocado oilorcanola oil
Cook Mode(Keep screen awake)
Ingredients
1cupground egusi (dried melon and gourd seeds; see Tip)
3tablespoonswater plus 1 cup, divided
½cuporganic unrefined red palm oil (see Tip)
1smallonion, diced
½cupobe ata dindin (see Tip)orno-salt-added tomato sauce
1cupspinach, trimmed
¾teaspoonCameroon pepper or to taste (see Tip)
¾teaspooncayenne pepper
⅛teaspoonsalt
33potsticker wrappers
¼cupavocado oilorcanola oil
Directions
Mix egusi and 3 tablespoons water in a medium bowl until it creates a thick paste. Form the egusi into 9 balls (1 tablespoon each).
Heat palm oil in a large skillet over medium heat. Fry the egusi balls, turning occasionally, until browned on all sides, about 4 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Combine onion, dindin (or tomato sauce) and the remaining 1 cup water in a medium saucepan; bring to a simmer over medium-high heat. Adjust heat to maintain a simmer and cook for 5 minutes. Add the egusi balls, crushing them lightly with a wooden spoon to thicken the sauce. Simmer until slightly reduced, about 5 minutes.
Stir in spinach, Cameroon pepper to taste, cayenne and salt. Simmer, stirring occasionally, until most of the liquid evaporates, 5 to 7 minutes. Transfer the mixture to a shallow dish and let cool completely, about 20 minutes.
Heat avocado (or canola) oil in a large skillet over medium-low heat. Add the potstickers in batches and cook until crispy and golden, about 3 minutes per side. With a slotted spoon, transfer the potstickers to a wire rack set over a baking sheet (or to a paper-towel-lined plate) to drain. Let cool for 5 minutes before serving.
Tips
Made from ground dried gourd seeds,egusithickens its namesake soup.
Extracted from the oil palm tree,unrefined red palm oilgets its deep hue from healthful antioxidant pigments called carotenoids, which are important for eye health. Its high smoke point makes it a good choice for frying.
Sometimes referred to as Nigerian pepper sauce,obe ata dindinis a sauce made with stewed bell and habanero peppers, tomatoes, onions and spices.
Originally appeared: EatingWell.com, May 2022
Rate ItPrint
Nutrition Facts(per serving)343Calories23gFat41gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
