Description
Egusi, also known as agusi, ohue, Ikpan, Ikon, agushi, or mbíka, refers to the protein-rich seeds of certain cucurbitaceous plants (such as squash, melon, and gourd). These seeds are dried and ground, becoming a major ingredient in West African cuisine. Here are some key points about egusi: Appearance: Egusi melon seeds are large and primarily white, although they may appear brownish or off-white. They should not be mistaken for pumpkin or watermelon seeds. Usage:
Egusi seeds are commonly used in making Egusi soup, a thick and flavorful soup popular in West Africa.
The soup is thickened with ground egusi seeds and typically includes leafy greens, vegetables, seasonings, and protein sources like beef, shrimp, or crayfish1.
Variations:
Egusi soup varies across regions, with different ethnic groups adding their unique twists.
Leafy greens such as Efo Tete, scentleaf, okazi (wild spinach), and bitterleaf are often used.
Major Growing Nations:
Nigeria, Burkina Faso, Togo, Ghana, Côte d’Ivoire, Benin, Mali, and Cameroon are major egusi-growing countries
