Egusi with spinach and turkey, Nigeria | 50 kitchens, one city - 50 recipes, 50 restaurants, 50 nations | 50 kitchens, one city | DW | 24.05.2017
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A culinary world tour through Berlin

Egusi with spinach and turkey, Nigeria

Ground melon seeds give this traditional West African stew its name and a lightly nutty flavor. Nigerian Frank Anyangbe serves it with spinach and turkey at his restaurant Pan Africa.

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Video: Cooking step-by-step

 

Frank Anyangbe: "Food and eating is 100% identity."

Even as a boy, Frank Anyangbe stood at the stove conjuring up creations from anything he could find in his mother's kitchen back in Nigeria - to the delight of his seven siblings.

Frank Anyangbe, Berliner and converted chef (Photo: Lena Ganssmann)

Frank Anyangbe

He is an intuitive chef, and food is his great passion. In spite of this, he decided to move to the Ukraine to study business. But in 2001 when he first came to Berlin, it was difficult for him to land a job. So when Frank Anyangbe got the offer to retrain as a professional cook, he didn't hesitate. Anyangbe first started up a catering business. He then opened his restaurant, Pan Africa.

Pan Africa in Berlin's Neukölln district

Frank Anyangbe has been turning his culinary ideas into reality in his restaurant since 2015. He calls his concept "Cross Africa," as he doesn't just offer dishes from Nigeria, but from all different regions in Africa. 
 

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50 Kitchens: Nigeria

 

Egusi with spinach and turkey

Serves 4

Ingredients:

  • 250 g turkey meat
  • 150 g ground melon seeds
  • 200 g fresh spinach
  • 20 g tomato paste
  • 1 l water
  • 1 pinch instant vegetable stock
  • 1 pinch instant meat stock
  • 1 pinch mixed ground herbs (bay leaves, oregano, basil)
  • 1 pinch coriander
  • Salt, pepper
  • Olive oil
  • Palm oil

Preparation:

Wash turkey meat, remove skin and bones, then cube. Bring meat to a boil together with spices, salt, pepper, coriander, and vegetable and meat stock. Boil for 15 minutes, then add tomato paste and spinach.

In the meantime, soak ground melon seeds in water for five to ten minutes until a paste is formed. Briefly sauté softened melon seeds in olive oil, then add a splash of palm oil. Stir paste, continuing to sauté until paste takes on a solid consistency.

Add melon seeds to meat and vegetable mixture, and stir. Boil everything together for an additional ten minutes, then salt to taste. Serve with fufu, a bread made of manioc.

Restaurant Pan Africa
Kirchhofstraße 41
12055 Berlin

Tel.: +49 30 54891287
 

Pan Africa website

 

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