Grounded Egusi is a condiment made from dried and ground seeds of certain cucurbitaceous plants like squash, melon, or gourd. It is a staple ingredient in West African cuisine, particularly in Nigeria. What is Grounded Egusi? Grounded Egusi refers to the dried and ground seeds of the egusi melon (Cucumeropsis mannii), also known as the white-seed melon or bitter melon. The seeds are first extracted from the melon's flesh, sun-dried until their shells turn mustard yellow, and then ground into a coarse flour or powder. Meals Prepared with Grounded Egusi Grounded Egusi is a key ingredient in various Nigerian and West African dishes, most notably: 1. Egusi Soup: This is a thick, nutty, and creamy soup made by poaching a paste of grounded egusi and water in a seasoned stock, often with a mix of proteins like beef, smoked poultry, goat, cow skin, offal, and seafood like smoked dried fish or stockfish. It is a staple soup enjoyed across Nigeria. 2. Egusi Stew: Similar to the soup but thicker and drier in consistency, egusi stew is made by cooking grounded egusi with palm oil, vegetables, and proteins like meat or fish. 3. Egusi Pudding: A Cameroonian dish where grounded egusi is cooked with water, palm oil, and seasonings to form a thick, pudding-like consistency. 4. Egusi Ijebu: A creamy variant of egusi soup from southwestern Nigeria, made with toasted and ground egusi seeds, without greens. Grounded Egusi is also used as a thickener for other soups and stews, and can be pressed to extract a cooking oil or blended into nut butter. It is a rich source of fat and protein in West African cuisine.[3] In summary, grounded egusi is a versatile condiment made from dried and ground egusi melon seeds, widely used in Nigerian and West African cooking to prepare soups, stews, puddings, and other dishes, prized for its nutty flavor and thickening properties.
