Egusi

Egusi refers to the seeds of several cucurbit plants that are widely used in West African cuisine. The term most often denotes seeds from the egusi melon (Cucumeropsis mannii) and related white- or pale-seeded melons. The seeds are typically dried, hulled, and ground into a powder or paste. They have a nutty flavor and a high fat and protein content, and they function as a natural thickener in soups and stews.

In cooking, egusi seeds are usually roasted and ground before being added to a simmering pot with palm oil, stock, onions, and peppers. The mixture is often combined with meats or fish and with leafy greens such as spinach, ugwu, or bitterleaf. Flavorings may include crayfish, salt, pepper, and optional fermented condiments like iru (fermented locust beans) or ogiri.

Popular dishes include egusi soup or egusi stew, a staple in Nigerian and Ghanaian cuisines and also enjoyed in Cameroon and other West African countries. It is commonly served with fufu, pounded yam, garri, or rice.

Nutritionally, egusi seeds are a source of fat and protein and can be stored dry for extended periods in a cool, dry place. The term can also refer to the preparation itself, in which the seeds are the primary thickener and flavor contributor.