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Oct 20, 2017 Egusi is also used to cook vegetables or added to okra soup and ogbono soup. I always love having egusi at home. I mean, I just feel this sense of security when there is some egusi lying in my cupboard because of the varied ways I can use it.
- May 19, 2013 Egusi is a thick soup made with leafy green veg, ground egusi (melon) seeds, tomato, pepper and onions. My vegan version is probably also a lazy version. No need to spend forever in the kitchen to make this tasty dish.
- May 10, 2017 Egusi (also known by variations including agusi, agushi) is the name for the fat and protein rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine. Ingredients Egusi (Melon) seeds 4 cups 3 cooking spoons red palm oil Pomon.
Download How To Cook Egusi Soup Without
Egusi (also known by variations including agusi, agushi) is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine.[1]
Authorities disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of any cucurbitaceous plant.[2] The characteristics and uses of all these seeds are broadly similar. Major egusi-growing nations include Mali, Burkina Faso, Togo, Ghana, Côte d'Ivoire, Benin, Nigeria, and Cameroon.[2]
Species from which egusi is derived include Cucumeropsis mannii and Citrullus lanatus.[3]
Usage[edit]
Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation.[4] Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, Palm oil, other vegetables, seasonings, and meat. Leaf vegetables typically used for egusi soup include bitterleaf, pumpkin leaf, celosia and spinach. Typical other vegetables include tomatoes and okra. Typical seasonings include chili peppers, onions, and locust beans. Also commonly used are beef, goat, fish, shrimps, or crayfish.
In Nigeria, egusi is common among the Igbo people of southeastern Nigeria[citation needed], the Ibibio people and the Efik people (Calabar people) of southern Nigeria, the Hausa of northern Nigeria and the Edo people, Esan people, and Etsakọ people of the south-west of Nigeria. Yoruba people in general and quite notably the people of Ọṣun State – especially the Ijesha people – eat 'iyan and egusi', a pounded yam and egusi soup.[5]
In Ghana, egusi is also called akatoa of agushi, and as in Nigeria is used for soup and stew,[6] and most popularly in palaver sauce.[7]
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In the late 1980s, the Canadian government funded a project intended to develop a machine to help Cameroonians shell egusi seeds.[8] A machine has been developed in Nigeria to shell egusi.[9]
Gallery[edit]
A plate of pounded yam and egusi soup
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Pounded yam and egusi soup served with fish
Egusi and bitter leaf soup
See also[edit]
References[edit]
- ^Rachel C. J. Massaquoi, 'Groundnut, Egusi, Palm Oil, and Other Soups', in Foods of Sierra Leone and Other West African Countries: A Cookbook, AuthorHouse, 2011, p. 36.
- ^ abNational Research Council (2006). 'Egusi'. Lost Crops of Africa: Volume II: Vegetables. National Academies Press (155–171). p. 158.
- ^Blench, Roger (2006). Archaeology, language, and the African past. Altamira Press. ISBN9780759104655.
- ^Badiru, I. & Badiru, D. (2013). Isi Cookbook: Collection of Easy Nigerian Recipes. Bloomington: iUniverse. p. 36.
- ^'Iyan and egusi Soup', The Vegan Nigerian, 19 May 2013.
- ^'13 Nigerian Foods That Are Eaten By Ghanaians But Have Different Names'Archived 2016-11-27 at the Wayback Machine, OMGVoice.
- ^Freda Muyambo, 'Palaver Sauce Recipe', About food.
- ^'Projects in Cameroon'. Archived from the original on 2014-11-27.
- ^Shittu, S. K. & Ndrika, V. I. O. (2012). 'Development and performance tests of a melon (egusi) seed shelling machine'. Agricultural Engineering International: CIGR Journal.