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. 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.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.
Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, 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 very popular among the Igbo people of southeastern Nigeria, 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.
In Ghana, egusi is also called akatoa of agushi, and as in Nigeria is used for soup and stew,and most popularly in palaver sauce.
In the late 1980s, the Canadian government funded a project intended to develop a machine to help Cameroonians shell egusi seeds.A machine has been developed in Nigeria to shell egusi.
INGREDIENTS
- 200 g of Egusi seed,
- 400 g of beef,
- 50 g of cooked and boned stock fish pieces,
- 3 Tbsp. (45ml) of ground dried crayfish,
- 1 small bunch of Ugwu or bitter leaves,
- 50 ml of palm oil,
- 2 Knorr Stock Cubes,
- 1 small onions,
- 4 large fresh tomatoes,
- 1 tsp (5ml) ground chilli powder.
PREPARATION METHOD
- Cut the beef into small cubes, season with one chopped onion and one Knorr Stock Cube. Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
- Mix the ground egusi in half a cup of water. Set aside. Blend the tomatoes, the second onion and the chilli. Set aside.
- Heat the palm oil in another pot and add the Egusi mixture. Stir well and allow it to fry for a moment. Add the blend and stir well. Then Add the ground crayfish, second Knorr cube and stock fish.
- Add 2 cups of water and allow to cook for five minutes. Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes.
- Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. Serve with cassava fufu or garri.
