Ground melon seeds give this traditional West African stew its name and a lightly nutty flavor. Nigerian Frank Anyangbe serves it with spinach and turkey at his restaurant Pan Africa.
Image: Lena Ganssmann
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Cooking step-by-step, Egusi with spinach and turkey, Nigeria
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Frank Anyangbe: "Food and eating is 100% identity."
Even as a boy, Frank Anyangbe stood at the stove conjuring up creations from anything he could find in his mother's kitchen back in Nigeria - to the delight of his seven siblings. He is an intuitive chef, and food is his great passion. In spite of this, he decided to move to the Ukraine to study business. But in 2001 when he first came to Berlin, it was difficult for him to land a job. So when Frank Anyangbe got the offer to retrain as a professional cook, he didn't hesitate. Anyangbe first started up a catering business. He then opened his restaurant, Pan Africa.
Frank AnyangbeImage: Lena Ganssmann
Pan Africa in Berlin's Neukölln district
Frank Anyangbe has been turning his culinary ideas into reality in his restaurant since 2015. He calls his concept "Cross Africa," as he doesn't just offer dishes from Nigeria, but from all different regions in Africa.
Wash turkey meat, remove skin and bones, then cube. Bring meat to a boil together with spices, salt, pepper, coriander, and vegetable and meat stock. Boil for 15 minutes, then add tomato paste and spinach.
In the meantime, soak ground melon seeds in water for five to ten minutes until a paste is formed. Briefly sauté softened melon seeds in olive oil, then add a splash of palm oil. Stir paste, continuing to sauté until paste takes on a solid consistency.
Add melon seeds to meat and vegetable mixture, and stir. Boil everything together for an additional ten minutes, then salt to taste. Serve with fufu, a bread made of manioc.
Pan Africa prepares Egusi with spinach and turkey
Ground melon seeds give this traditional West African stew its name and a lightly nutty flavor. Nigerian Frank Anyangbe serves it with spinach and turkey at his restaurant Pan Africa.
Image: Lena Ganssmann
The continent
An eclectic coming together - that was Frank Ayangabe's original idea for the restaurant's dishes and that found its way into the interior décor as well. Pan Africa is decorated with accessories from different African countries. One wall is wall-papered with typical textiles from Ghana, Nigeria and Egypt.
Image: Lena Ganssmann
A full program
"Nigeria is a big country in Africa and very well-known. But we wanted to show other cultures: food from Kenya, from the East. We didn't only want to reach the African population or just the Christians. We have a Muslim public as well, so our meat is halal. And of course we offer completely vegetarian and vegan dishes." - Frank Ayangbe
Image: Lena Ganssmann
Africa at a glance
"Food and eating has a lot to do with identity. As an African, I present my own food and that's 100% identity. For example, when we look for employees and an Italian comes in for an interview, I let him work here in the front of the house, in service, but not in the kitchen. Because the kitchen, this food is my identity." - Frank Ayangbe
Image: Lena Ganssmann
As colorful as Neukölln
Pan Africa is in the Berlin neighborhood of Neukölln, where Frank Ayangbe and his family call home. "What's really great about Neukölln is that you can walk down the street and hear French and across the street, someone is speaking Spanish and then further down the road, British English. Berlin Neukölln is really colorful. I like it like that!" - Frank Ayangbe
Image: Pan Africa
Nigeria's national dish
Egusi can be prepared vegetarian, or with different types of meat or fish. Frank Ayangbe cooks this particular recipe for the stew using spinach and turkey. Egusi, the melon seeds, can be purchased at an African store or you might substitute with pumpkin seeds. The dish thickens with the grits of the seeds - making it easier to handle. In Nigeria, it is tradition to eat with your hands.
Image: Lena Ganssmann
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Restaurant Pan Africa
Kirchhofstraße 41
12055 Berlin
