Egusi Spinach-Artichoke Dip
A creamy, spinach-artichoke dip with egusi and powdered crayfish, bringing savory West African flavours to a familiar game day favourite.
Spinach-artichoke dip has always been one of those appetizers I can never resist and is popular for a reason. It is creamy, cheesy, savory, and the kind of dish that like its cousin, crab dip, disappears quickly once it hits the table. For this version, I wanted to take that familiar favorite and give it a little more depth using ingredients that are familiar in West African cooking.
I stirred ground egusi and powdered crayfish into the creamy spinach-artichoke base, adding layers of nuttiness and savory umami without changing the character of the dish completely. This is not meant to be a traditional egusi preparation or a recreation of egusi soup. Instead, it is an example of how I like to cook: taking ingredients and flavors that I know and love and finding unexpected ways to bring them into dishes you already enjoy.
The result is rich, creamy spinach-artichoke dip with a distinctly savory flavor from the egusi and crayfish. I serve it with golden fried yellow plantains, whose natural sweetness makes a really nice contrast to the richness of the dip. It is an easy appetizer for game day, parties, or any time you want something a little different from the usual spinach-artichoke dip.
If you love spinach-artichoke dip but want to try something with a little more flavor and personality, this is a fun one to add to the spread.
Egusi Spinach-Artichoke Dip
A creamy spinach-artichoke dip with egusi and powdered crayfish for extra savory depth, served with golden fried yellow plantains for dipping. A flavorful addition to any game-day spread.
Ingredients
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Approximately 8 oz evaporated milk, plus more as needed
- 3 tbsp egusi
- 2 tsp powdered crayfish
- 2 cups fresh spinach, roughly chopped
- 1 cup artichoke hearts
- ½ small yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese (extra for topping, optional)
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, optional
- Salt, to taste
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened. Add the garlic and cook for about 30 seconds.
- Sprinkle in the flour and stir continuously for about 1 minute.
- Gradually whisk in the evaporated milk, starting with about ½ cup. Add more as needed until you have a smooth, creamy, but thick sauce.
- Add the softened cream cheese and stir until completely incorporated and smooth.
- Stir in the egusi, powdered crayfish, black pepper, cayenne, and a small amount of salt. Cook for 3–4 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
- Add the spinach and artichokes. Cook for 2–3 minutes, stirring until the spinach wilts and everything is well combined.
- Stir in the Parmesan and taste again for seasoning. The mixture should be creamy and spoonable. If it is too thick, add another splash of evaporated milk.
- Transfer the dip to an 8x8-inch baking dish.
- Bake for approximately 15 minutes, just until heated through and lightly browned around the edges. For more color, sprinkle additional melting cheese over the top before baking.
Notes
- Plantain options: You can use green or yellow plantains. The process is the same, but green plantains are firmer and work best for making tostones that can be used as scoops, while yellow plantains are softer and sweeter and are best served as fried plantains. Use whichever you prefer or have on hand.
- Don't overbake the dip: The dip is best when it remains creamy. A short bake is enough to heat everything through and bring the flavors together.
- Adjust the consistency: Add evaporated milk a little at a time if the dip becomes too thick while cooking.
- Adjust the egusi and crayfish: These ingredients are intentionally prominent in this version so their savory flavor remains noticeable after baking.
- Serve immediately: The dip thickens as it cools. If needed, loosen it with a small splash of warm milk before serving.
- Storage: Refrigerate leftover dip in an airtight container for up to 3–4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore the creamy consistency. Fried plantains are best eaten fresh, but leftovers can be refrigerated and reheated in an air fryer or oven.
Nutrition Facts
Calories
410Fat (grams)
34 gCarbs (grams)
21 gFiber (grams)
3 gProtein (grams)
17 gSodium (milligrams)
540 mg
Spicy Suya Steak with Creamy Cauliflower Puree
I’ve traveled to Nigeria twice, and one thing that always stands out is suya, a spicy, nutty grilled meat you’ll find on nearly every street corner, late-night food stall, and even on restaurant menus. In formal dining settings, you’ll see it offered alongside fiery jollof rice, peppered fish, grilled snail, or sweet, flame-kissed plantains, each dish bold, vibrant, and packed with flavor.
Suya is more than just a quick bite; it’s a whole experience, from the smoky aroma of open flames to the bold, layered heat of the spice blend known as yaji.
Yaji is what gives suya its signature character, a deeply flavorful mix of ground peanuts, chili, ginger, garlic, and warming spices. It’s savory, slightly smoky, a little fiery, and unmistakably nutty. In many ways, it echoes the richness of peanut-based stews found across West and Southern Africa, but in a dry rub form that clings beautifully to grilled meat.
This recipe is inspired by those street food moments but reimagined for the home kitchen. It takes the essence of suya and brings it into a more composed, plated dish, pairing a suya-style steak with a fresh peanut gremolata and a silky cauliflower purée. It’s a bit of a fusion, street food meets steakhouse, bold spice meets subtle creaminess.
You can find pre-made suya powder, but I’ll also show you how to make it at home easily so you can bring those flavors into your own kitchen anytime.
Suya Steak with Cauliflower Puree and Peanut Gremolata
Turn any weeknight into steak night with this bold, Nigerian-inspired recipe. Tender steak gets a nutty, spicy suya crust, topped with a bright, crunchy peanut gremolata. Served alongside silky cauliflower purée, it’s a balanced, flavorful dinner that feels indulgent but is quick enough for a weekday.
Ingredients
- 3 tbsp roasted peanuts, finely ground
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- 1 small (Maggi) bouillon cube, crushed
- 1/2 tsp salt
- Optional (1/2 tsp black or white pepper)
- 2 thin steaks (~¾-inch thick)
- 4 tbsp neutral (or peanut) oil
- 2 tbsp butter
- 2 garlic cloves, smashed
- 2 thyme sprigs
- Salt and pepper (to rub on steaks before searing)
- 1 small head cauliflower, chopped
- 2 tbsp butter
- 1/3–1/2 cup cream
- 1 bay leaf
- 1 sprig thyme
- Salt and pepper to taste
- Optional for thinning (1/8 cup broth)
- 2 tbsp chopped roasted peanuts
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp lemon juice
- Pinch of salt
- Sliced tomato and red onion
- Light squeeze of lemon
- Pinch of salt
Instructions
- First, prepare the suya spice (yaji) mix. Combine ground peanuts, paprika, cayenne, garlic powder, onion powder, ginger, and salt.
- Season the steaks with salt and pepper, then rub the suya spice evenly over them. Place on a wire rack and let sit at room temperature for at least 30 minutes while you prepare everything else. This helps remove excess moisture for a better crust and deeper flavor.
- Chop and boil the cauliflower until tender (about 10 minutes). Drain well to prevent a watery purée.
- In a saucepan, warm the butter, cream, thyme, and bay leaf. Season with salt, pepper, and all-purpose seasoning.
- Remove the aromatics, then blend the cauliflower with the warm cream mixture until silky. For a smoother texture, add a splash of chicken broth if needed. You want it smooth and creamy, not soupy. Set aside and keep warm.
- Prepare the gremolata by mixing chopped peanuts, parsley, cilantro, lemon juice, and salt. Set aside.
- Slice the red onion and tomatoes, toss with lemon juice and salt, and set aside.
- Now cook the steak. Preheat a cast iron skillet over medium-high heat for 3–5 minutes until hot (you may see a little smoke). Add 2 tablespoons of oil per steak.
- If your steak is thin (about ¾ inch), sear the first side for 1 to 1¼ minutes. Flip and sear for at least 30 seconds, then pour off excess oil. Add butter, garlic, and thyme, and baste for about 30 seconds per side.
- Check the internal temperature with a thermometer — 130–132°F for medium. Continue flipping every 30 seconds until cooked to your preference.
- To plate, spoon the cauliflower purée onto a plate. Slice the steak against the grain and place over the purée.
- Top with peanut gremolata and finish with extra yaji seasoning. Serve with the tomato-onion salad on the side.
Nutrition Facts
Calories
450Fat (grams)
30 gCarbs (grams)
10 gFiber (grams)
3 gProtein (grams)
35 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Crispy Sticky Tofu with Suya
Easy Tofu Recipe with a West African Twist
Crispy tofu is a game-changer for anyone looking to add a satisfying crunch to their meals—whether you're a longtime tofu lover or just testing the waters. With the right technique, tofu transforms into golden, crispy bites that are perfect for tossing into stir-fries, salads, bowls, or enjoying on their own with a flavorful dipping sauce. The best part? It’s incredibly versatile, easy to make, and packed with plant-based protein. In this post, I’ll walk you through how to achieve that perfect crisp, plus some of my favorite ways to enjoy it!
Suya spice is the secret behind one of West Africa’s most beloved street foods—suya! This bold, smoky, and nutty spice blend brings a fiery kick and rich depth of flavor to grilled meats, veggies, and even snacks. Made with a mix of ground peanuts, paprika, ginger, garlic, and fiery cayenne, suya spice is a must-have for anyone looking to add an authentic West African touch to their cooking. Whether you're marinating beef skewers or sprinkling it over roasted vegetables, this spice blend transforms any dish into something irresistibly flavorful. Ready to bring the heat? Let’s dive into the magic of suya spice!
This recipe brings two worlds together in a simple way to give you a satisfying bite. if you can, serve the tofu on top of a bed of Cape Malay rice (all known as yellow South African rice).
How to Make Tofu Crispy
Making crispy tofu can be a bit tricky, but with the right techniques, you can achieve that perfect crispy texture! Here are some tips:
1. Press the Tofu
Why? Tofu has a lot of moisture that can prevent it from becoming crispy. Pressing out as much moisture as possible helps.
How? Use a tofu press or wrap the block in a clean kitchen towel or paper towels, then place a heavy object (like a can or a cast-iron skillet) on top for at least 15-30 minutes.
2. Cut into Small Pieces
Why? Smaller pieces have more surface area, which leads to crispier edges.
How? Cut the pressed tofu into cubes or triangles (depending on your preference).
3. Coat the Tofu
Why? A thin coating of cornstarch, arrowroot, or rice flour will create a crispy crust as it fries.
How? Toss the tofu pieces in a mixture of cornstarch (or any of the other options) and a bit of salt or seasoning. You can also use flour or a combination of both if you want a thicker crust.
4. Use High Heat for Frying
Why? High heat ensures a crisp exterior and a tender inside.
How? Heat a good amount of oil (vegetable, canola, or peanut oil works best) in a non-stick or cast-iron pan. The oil should be hot enough to sizzle when the tofu hits the pan.
5. Don’t Overcrowd the Pan
Why? Overcrowding can cause the tofu to steam rather than crisp up.
How? Cook the tofu in batches if necessary, giving each piece enough space to brown.
6. Let it Cook Without Moving It
Why? Letting the tofu sit in one place creates a nice golden crust.
How? After placing the tofu in the pan, let it cook on one side until it’s crispy and golden brown before flipping it.
7. Drain Excess Oil
Why? This keeps the tofu crispy and prevents it from getting soggy.
How? Once cooked, transfer the tofu to a paper towel-lined plate to drain any excess oil.
8. Optional: Bake for Extra Crispiness
Why? If you want less oil but still want a crispy texture, baking the tofu after it’s coated with cornstarch or flour can also yield crispy results.
How? Preheat your oven to 400°F (200°C). Place the tofu on a baking sheet lined with parchment paper or a silicone baking mat and bake for 25-30 minutes, flipping halfway through.
Crispy Sticky Tofu with Suya
Ingredients
- 1 - 14oz block extra firm tofu
- 1/4 cup olive or coconut oil
- 1 tablespoon suya seasoning
- 1 cup corn starch
- Optional: Sesame seeds, crushed peanuts, and/or chili flakes
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 teaspoon teryaki sauce
- 1 teaspoon fish oil sauce
- 1 teaspoon cooking wine
- 1 teaspoon granulated sugar
- 1 teaspoon vinegar
- 1 teaspoon ground ground ginger
- 1/2 cup water
- 2 teaspoons authentic suya seasoning
- 1 teaspoon cornstarch
Instructions
- Remove the moisture from your tofu by draining and patting it dry. Wrap it in a paper towel and microwave for 2 minutes, heating in 30-second increments to help remove residual moisture. Alternatively, let the tofu sit after draining for at least 30 minutes to dry out. This step ensures crispier tofu.
- Dice the tofu or cut it into 1-inch pieces.
- Make the Sauce. Crush and mince the garlic, then add it to a bowl. Pour in the soy sauce, teriyaki sauce, cooking wine, fish sauce, vinegar, 2 teaspoons of suya, ginger, and 1 teaspoon of cornstarch. Stir or whisk until fully combined, then set aside.
- Coat the Tofu. In a shallow dish, mix 1 cup of cornstarch with 1 tablespoon of suya. Coat each piece of tofu, shaking off any excess, then set aside.
- Heat a skillet or non-stick pan over medium heat. Cook the tofu for 12-15 minutes, turning halfway, until golden brown and crispy. Remove and set aside.
- Add the sauce ingredients to the pan and bring to a boil, stirring continuously. Reduce to a simmer and cook until the sauce thickens—avoid overcooking or over-reducing.
- Return the tofu to the pan, tossing to coat each piece evenly in the sauce.
- Garnish with sesame seeds, chili flakes, and peanuts. Serve hot.
Notes
To reheat, use an oven or air fryer to maintain crispiness.
Nutrition Facts
Calories
117Fat (grams)
5.9 gSat. Fat (grams)
1.2 gCarbs (grams)
6.3 gProtein (grams)
11.9 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
