Sauce Graine de Courge (Egusi/Ngunza) aux Champignons et Épinards – Authentic Central African Republic Recipe

Ingredients for Sauce Graine de Courge (Egusi/Ngunza) aux Champignons et Épinards (4 Servings)

• 1.25 lbs (or 2.5 cups) finely ground toasted pumpkin seeds, prepped into bite-sized pieces
• 1.5 cups seared oyster/cremini mushrooms, washed and trimmed
• 1 cup fresh baby spinach
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Central African Republic seasoning (ginger, ripe tomatoes, onions, chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely ground toasted pumpkin seeds for 5 minutes.
2. Add minced onion, garlic, garlic, and ginger, ripe tomatoes, onions, chili, stirring for 2 minutes until deeply aromatic.
3. Add seared oyster/cremini mushrooms and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in fresh baby spinach right before serving warm.