Egusi is a West African melon whose seeds are high in protein and used in Nigerian recipes such as egusi soup and palaver sauce. The seeds must be bought fresh to avoid unhealthy fungi growth.
Egusi colosynthis citrullus lanatus is a West African melon. Agushi, agusi and egushi are other names for this fruit. The flesh of the melon is bitter and inedible; only the seeds of the fruit are eaten. Egusi seeds are high in protein and their flavor is said to be close to that of pumpkin seeds. Each seed is oval in shape and whitish in color with a tan shell. The hulled seeds are ground for use in Nigerian recipes, especially the famous egusi soup.
The ground seeds create a thick soup base that can be thinned with oil and water. If less water and oil are used, a stew is created rather than a soup; some people prefer a thicker base. Meat and/or fish and vegetables complete the soup. Fermented beans called iri and chilies are added for flavor. Shrimp or prawns can be used for the fish component of the soup, while the meats can be beef or goat.
A traditional Nigerian egusi soup recipe calls for greens such as bitter leaf and celosia. Bitter leaf belongs to the aster family and is a leafy vegetable that grows throughout central and western Africa. Bitterleaf has a sweet and sour taste similar to spinach and is sold dried or fresh. Celosia is an edible vine that grows in tropical and subtropical climates; the flowers are crested and brightly colored, and the leafy parts are eaten as a vegetable. African red onions are another vegetable typically added to soup.
Another popular West African egusi recipe is palaver sauce. Palaver sauce is meaty and can be served over rice or other grains. Both bitterleaf and fish and meat are used in the sauce. Some cooks like to use shrimp and chicken. As with the egusi soup, African red onions and chillies are also added. The ground egusi seeds are added to the other palaver sauce ingredients towards the end of the simmering time to thicken the mixture.
The seeds must be bought fresh to avoid the unhealthy growth of fungi which can be carcinogenic or cancerous. Many Nigerians buy the seeds still in melon chunks. They remove the seeds at home, then shell and grind them. Roasted egusi seeds are eaten for snacking or fried in small cakes.
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