Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serves 6 people
“Sara-nan,” also known as Egusi stew in other West African countries, derives its name from the fusion of two elements: “Sara” representing melon seed and “Nan” signifying sauce in Dioula, my native language. The traditional preparation and presentation of this dish carry unique nuances. In my homeland, it’s customary to incorporate smoked cow’s skin and feet, occasionally featuring guinea hen or free-roaming chicken fondly dubbed “bicycle chicken” for its lean, muscular texture—a result of its constant locomotion.
Served atop pounded yam or rice, the stew exudes a harmonious blend of flavors—smooth and nutty, with a subtle kick courtesy of the scotch bonnet chile that punctuates the cooking process. This aromatic bisque promises to elevate any seafood platter or steamed mussel bowl, imparting that elusive “Je ne sais quoi” that tantalizes the palate.
Ingredients
- for the Bisque
- 2 cups diced small onions
- 1 ½ tablespoons minced garlic
- 2 whole tomatoes, chopped and pureed
- 1 tablespoons tomato paste
- 1 whole Scotch bonnet pepper
- 1 cup vegetable oil
- 2 cups egusi (white melon) seeds
- 8 ounces smoked shrimp
- 1 ½ quarts shrimp, fish or chicken stock
- 2 cups heavy cream
- Kosher salt and pepper to taste
- 2 bay leaves
- ¼ pound butter
- for the seafood
- 1 pound PEI Mussels
- 1 pound Little neck Clams
- 18-16/20 shrimp (3 per person)
- 2 cups calamari rings
- ½ pound bay scallops
- 1 cup sliced scallions
- 1 small red onions, sliced in rings
- 18 grape tomatoes cut in half
- 1 cup basil leaves
Preparation
Heat sauté pan over low heat and toast melon seeds until they are puffed and a little golden. Remove from heat, sit to cool, then grind in a spice grinder until powdered.
2. In a large saucepan, over medium heat, sweat the onion in the oil until translucent, about 10 minutes. Add the garlic, tomato paste, tomato puree, ground egusi seeds and shrimp, toast with onion for 1 minute.
3. add stock, cream, bay leaves and scotch bonnet, season with salt and pepper and simmer for 30 minutes or until reduced by 2/3 or thick.
4. Remove from heat and puree in batches adding the cold butter until smooth. Strain and set aside. You can remove the hot pepper if you don’t want the bisque spicy.
5. Return the bisque to medium high heat, add the seafood and simmer until the clams and mussels are fully open.
6. Add scallions, sliced red onions, the grape tomatoes and basil. Cook for 1 minute. Remove from stove and serve with grilled toast. Baguette or ciabatta preferred.