Type of seed commonly found in West African cuisine
"Melon seed" redirects here. For the Chinese baked seed also known by this name, seeGuazi.
Egusi seeds without shellsEgusi seeds with shells
Egusi, also spelledegushi[1] (Yoruba: Ẹ̀gúṣí), are theprotein-rich seeds of certaincucurbitaceous plants (squash,melon,gourd), which, after being dried and ground, are used as a major ingredient inWest African cuisine.[2][3] A popular method of cooking, it is rooted in Yoruba culinary traditions.[4]
Egusi melon seeds are large and white in appearance; sometimes they look brownish or off-white in color but the main egusi color is primarily white.[5]
Scholars disagree whether the word is used more properly for the seeds of thecolocynth, those of a particular large-seeded variety of thewatermelon, or generically for those of any cucurbitaceous plant.[6] Egusi seeds are in a class of their own and should never be mistaken forpumpkin or watermelon seeds. In particular the name "egusi" may refer to either or both plants (or more generically to other cucurbits) in their capacity as seed crops, or to a soup made from these seeds and popular in West Africa.[7]
The 'ẹ' means 'to', 'gun' means 'pound' or 'grind', and 'ṣi' means 'to open'; this etymology of 'egusi' soup, meaning 'to grind open', reflects the procedure used in its preparation.[9][10]
Egusi stew is now widely eaten across large portions of West and Central Africa where it is known by various local names, many of which are variants of the wordegusi itself. Some of the other names egusi goes by across the region include:
Egusi seeds are used in making egusi soup; the soup is thickened with the seeds.Melothria sphaerocarpa, which egusi seeds are from, grows throughout central to western Africa and is used by different ethnic groups in these regions to prepare the soup. Egusi soup is a very popular soup in West Africa, with considerable local variations.[25] Besides the seeds, water, and oil, egusi soup typically containsleafy greens, othervegetables,seasonings, andmeat.[26] Leafy greens typically used for egusi soup include Efo Tete,scent leaf,okazi/afang (wild spinach),bitterleaf (onugbu),pumpkin leaf (ugu), uziza leaf,celosia andspinach. Other commonly used vegetables includetomatoes,okra andbell peppers. Typical seasonings includechili peppers,onions, salt andlocust beans. Also commonly used ingredients arebeef,goat, chicken,fish, periwinkle,shrimp orcrayfish as sources of protein.[citation needed]
InNigeria, egusi is common throughout the country, and the seeds are used in making stews and soups.[27]The Igbo refer to it as "egwusi," a borrowed term from the original Yoruba word "egusi."[28][20][21]
InGhana, egusi is also called akatoa, egushi[29] or agushi, and is used for soup and stew,[30] most popularly inpalaver sauce.[31]
In the late 1980s, theGovernment of Canada funded a project intended to develop a machine to helpCameroonians shell egusi seeds.[33] A machine has also been developed in Nigeria to shell egusi.[34]
^Ukegbu, Kavachi Michelle (2021).The art of fufu: a guide to the culture and flavors of a West African tradition. Grubido. Austin, Texas.ISBN978-1-62634-596-6.OCLC1241244901.{{cite book}}: CS1 maint: location missing publisher (link)
^William Bascom. "Yoruba Cooking".Africa: Journal of the International African Institute:125–127.
^National Research Council (U.S.). Board on Science and Technology for International Development (2006).Lost crops of Africa. Volume II, Vegetables. Washington, D.C.: National Academies Press.ISBN978-0-309-66582-7.OCLC85851965.
^Aninkan, Anjola S.; Makinde, Eyitayo A. (2021-08-23). "Fertilizer Rate for Optimum Growth and Yield of Egusi Melon (Colocynthis citrullus L.)/ Hot Pepper (Capsicum chinense, Jackquin cv. rodo) Intercrop".5th International Students Science Congress. Izmir International Guest Student Association.doi:10.52460/issc.2021.005.ISBN978-605-70737-2-3.S2CID238738395.
^Blench, Roger (2006).Archaeology, language, and the African past. Altamira Press.ISBN978-0-7591-0465-5.
^Bascom, William (1951)."Yoruba Cooking".Africa: Journal of the International African Institute.21 (2). Cambridge University Press:125–137.doi:10.2307/1156465.JSTOR1156464.Melon is included... Melon-seed or gourd-seed is shelled, ground on a grinding stone, boiled, and added to soup or meat stew as in making vegetable stew.
^Freda Muyambo, "Palaver Sauce Recipe""Archived copy". Archived from the original on 2016-11-27. Retrieved2024-10-06.{{cite web}}: CS1 maint: archived copy as title (link) CS1 maint: bot: original URL status unknown (link), About food.
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