By Olayiwola Balogun – Wanis International Foods, a major UK distributor of African Caribbean products joins the Nigerian diaspora community to celebrate the 62nd independence anniversary.
Notable among the range of new products introduced by Tropical Sun to celebrate with Nigerians on this special occasion is the new flavour, the Egusi Stew.
Egusi Stew is enjoyed in every region of Nigeria, especially with pounded yam.
Paul Harrision, Head of Community at Tropical Sun said, “We are happy to celebrate the cultural diversity in the range of food products available at Wanis as we celebrate Nigerian independence. it is also good for us to pass over our heritage ingredients to the next generation.”
Nollywood UK actress Judy Akuta said, “Tropical Sun is a one stop shop where you can purchase a variety of Afro Caribbean foods and customers are very delighted and pleased with these range of products.”
Egusi Ingredients
- Groud Egusi Seed 100g
- Palm Oil – 6 tbsp (Tropical Sun)
- Beef, Dried fish (African Finest)
- Crayfish grounded – 40g (African Finest)
- Bell pepper x 4
- Scotch Bonnet – 2 pieces
- Tomato (plum) (Tropical Sun)
- Onion – 1 medium
- Stock cube (Tropical Sun)
- Vegetable of your choice i.e spinach, callaloo, chopped
- Beef stock (Tropical Sun)
Cooking Method
- Blend the bell pepper, scotch bonnet, tomatoes and onion
- Heat the palm oil
- Add the blended pepper, fry for 15-20 min
- Add the ground egusi and leave it to cook for about 10 mins, then add the TS beef stock
- Add your preferred meat and dried fish, crayfish, stir and leave to cook on low heat for another 15 mins
- Add vegetable of choice, leave to simmer for 5 mins, add salt and seasoning cube to taste.
- You can use vegetable oil if you prefer.
- For further details visit: www.tropicalsunfoods.com
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