Egusi is the dried seed of the squash or melon gourd. It is ground and used in many dishes across West Africa. It lends a distinctive and savory flavor to any dish it is added to.
Name variations: egusi, egushi, agusi, agushi, akatoa
Preparation and usage
Egusi is widely used in soups and stews across Nigeria. Nigerian egusi soup is a soup thickened with ground melon seeds and contains leaves and other vegetables. In Ghana, egusi is called akatoa or agushi and used in tomato or palaver sauce.
Recipes, meals, and how this is usually eaten
Egusi soup with pounded yam
Agushi stew with boiled yam or rice
Nkontomire / Palaver sauce with boiled yam or rice and banku
Nutritional information and health benefits
They are rich in fat, protein, magnesium, calcium, vitamins, sodium, zinc, copper, manganese, phosphorus and essential amino acids. It contains anti-oxidants that help maintain healthy eye function. It also good for healthy growth and maintenance of cells within the body.
It is a biological ancestor of watermelon. It is native to West and Central Africa and can be found especially in Nigeria, Namibia, Ghana and Sierra Leone. In the late 1980s, the Canadian government funded a project intended to develop a machine to help Cameroonian’s to shell egusi seeds. A machine has been developed in Nigeria to shell egusi seeds.
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