Egusi Potstickers

1. Mix egusi and 3 tablespoons water in a medium bowl until it creates a thick paste. Form the egusi into 9 balls (1 tablespoon each).

2. Heat palm oil in a large skillet over medium heat. Fry the egusi balls, turning occasionally, until browned on all sides, about 4 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

3. Combine onion, dindin (or tomato sauce) and the remaining 1 cup water in a medium saucepan; bring to a simmer over medium-high heat. Adjust heat to maintain a simmer and cook for 5 minutes. Add the egusi balls, crushing them lightly with a wooden spoon to thicken the sauce. Simmer until slightly reduced, about 5 minutes.

4. Stir in spinach, Cameroon pepper to taste, cayenne and salt. Simmer, stirring occasionally, until most of the liquid evaporates, 5 to 7 minutes. Transfer the mixture to a shallow dish and let cool completely, about 20 minutes.

5. Place about 2 teaspoons egusi mixture on each potsticker wrapper and seal the edges by pinching them closed with wet fingers.

6. Heat avocado (or canola) oil in a large skillet over medium-low heat. Add the potstickers in batches and cook until crispy and golden, about 3 minutes per side. With a slotted spoon, transfer the potstickers to a wire rack set over a baking sheet (or to a paper-towel-lined plate) to drain. Let cool for 5 minutes before serving.

Tips

Made from ground dried gourd seeds, egusi thickens its namesake soup.

Extracted from the oil palm tree, unrefined red palm oil gets its deep hue from healthful antioxidant pigments called carotenoids, which are important for eye health. Its high smoke point makes it a good choice for frying.

Sometimes referred to as Nigerian pepper sauce, obe ata dindin is a sauce made with stewed bell and habanero peppers, tomatoes, onions and spices.

Cameroon pepper is made by grinding fiery dried Scotch bonnet chiles.