1 Jar of Egunsifoods Egunsi Soup (Melon Seed)
1/2 Cup Chopped Spinach or Collard Greens
6 Pieces of Chicken
4 sticks Celery
Herbs: Fresh Thyme, Rosemary & Italian Parsley
2 medium size Carrot
1 small Onion
1 Tbsp Black Peppercorn
1 Tbsp Sea Salt
In a stock pot add Chicken, chopped Celery, Carrots and Onion. Add thyme, Rosemary, Peppercorn, Salt, water and bring to boil a on high heat, then reduce to medium heat, let cook for 30 minutes.
Preheat oven to 350F.
Placed cooked Chicken on a baking sheet. Into the oven for 30 minute at 350 F. Set aside.
In a skillet pour in Egunsifoods Jar of Egunsi Soup (Melon Seed) to a boil and simmer for 8 minutes. *Optional: The Chicken stock can be added to further enhance the flavor of the stew
Add chopped Spinach or Collards and oven roasted Chicken into the reduced Egunsi Soup and let cook for another 8-10 minutes
Traditionally served with Pounded Yam, but can also be serve over Rice or any grains, with a side of bread for dipping.