Egusi sauce

Egusi seeds without shells
Egusi soup atop a dish, with pounded yam (upper-left)

Egusi soup is a culinary soup prepared with egusi seeds as a primary ingredient.[1] Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi soup is common and prevalent across Central Africa, and may be served atop rice, cooked vegetables or grilled meat, such as goat, chicken, beef or fish.[1][2][3] It may also be served atop fufu, omelettes and, amala, eba,[2][4][5][6] among other foods. Egusi soup is also consumed in West Africa, sometimes with chicken.[7]

Preparation

It is prepared by grinding egusi seeds, from which a paste is created.[1] soup ingredients may include tomato, onion, chili pepper and cooking oil, such as palm oil.[1][3] Sometimes pumpkin seeds are substituted in place of egusi seeds.[1]

Similar dishes

Main article: Egusi

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 and other vegetables, seasonings and meat.

See also

References

  1. 1 2 3 4 5 The World Cookbook: The Greatest Recipes from Around the Globe, Revised Edition. pp. 239–240.
  2. 1 2 "Goat and Beef With Egusi Sauce". The Washington Post. February 29, 2012. Retrieved 5 September 2014.
  3. 1 2 Katende, Jude (January 8, 2009). "A taste of Nigerian fufu in Kampala". New Vision. Retrieved 5 September 2014.
  4. ↑ Veg Out Vegetarian Guide to Washington,, Part 3. p. 19.
  5. ↑ Around the world in 450 recipes. p. 26. Retrieved 5 September 2014.
  6. ↑ Roots in the Sky. p. 211.
  7. ↑ The Recipes of Africa. p. 54.
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