Today in the kitchen I’m cooking up Egusi Stew, a rich and soulful West African classic that’s all about depth, patience, and flavor. Made from ground melon seeds, egusi is known for its nutty taste and thick, comforting texture — a dish that’s been passed down through generations and meant to be shared.

I kept it BadBwoy style: clean ingredients, balanced seasoning, no rush. Letting the stew simmer slowly so everything comes together naturally — because good food, like life, needs time.

On the side, I paired it with yam fufu, soft, smooth, and perfect for scooping up that hearty stew. Simple. Nourishing. Grounding.

This is more than just a meal — it’s culture, mindfulness, and good energy on a plate.
Cook with intention. Eat with awareness.

If you’re feeling the vibes, like, comment, and subscribe to BadBwoy Kitchen for more conscious cooking and global flavors ✨

source