Anything Egusi (Melon seeds), count me in, no matter how it’s cooked. Egusi pudding is blended or ground melon seeds mixed with broth, spices, and beef wrapped in leaves and cooked.
What is Egusi (Melon seeds)?
It is a protein-rich seed from melon. Often dried and ground and one of the major ingredients in West African cuisine. They may be white, green, and brown.
It is sometimes used in making soups and stews and acts as a soup thickener as well. But in this recipe, we will be making it in the form of a paste and when cooked, comes out in a solid form. If you are in the diaspora, egusi can be gotten from an African grocery store, online, or ordered from Africa.
Why choose this recipe?
- Very easy to make with easy-to-find ingredients.
- Packed with nutrients like protein, carbohydrates, and oil.
What’s in my Egusi Pudding?
- Ground egusi
- Beef with beef broth
- Smoked fish
- Eggs, act as a binder.
- Seasoning powder
- Hot pepper
- White pepper and black pepper(optional)
How to make Egusi pudding?
- In a bowl, combine all the ingredients and stir till you have a pasty consistency.
- If using Plantain or banana leaves, warm the leaves till it has a glossy green color, then put the paste on it and wrap by folding and wrapping the ends. I recommend you watch the video for illustrations.
- If you don’t have the leaves, line an aluminum foil with parchment paper before wrapping. Egusi pudding tends to stick a lot on aluminum foil so the parchment paper makes it come out easily.
- Create a barrier between the base of the pot and the wraps to create steam. Plantain peelings, wire racks or corn cob can be placed inside the pot.
- Cook on high heat for 1 hour
What to serve with Egusi pudding:
It’s mostly enjoyed with starchy sides like miondo and bobolo. This is blended cassava wrapped in leaves and boiled. Below is an image of miondo and egusi pudding.
Storage: It can be at room temperature for 1 day, in the refrigerator for 3 days, and in the freezer for up to 3 months.
- 3 cups Egusi seeds or 3 cups ground. Scantly packed.
- 2 cups Broth or water
- 1 tsp Salt
- 2 tsp Seasoning powder adjust according to how the broth tastes.
- 2 cups Cooked Beef or smoked fish diced
- ½ cup Crayfish
- 2 large Egg
- Ground hot pepper optional
- pinch of black pepper and white pepper Optional
- Banana leaves to wrap or parchment paper lined in aluminum foil.
- Pick up any dirt and debris from the egusi seeds. You do not need to fry it.
- Transfer into a dry blender and blend till smooth. You can also blend with some of the broth for easy movement of the blender blade.Note: If using ground egusi, skip this process.
- In a large mixing bowl, add the blended or ground egusi, broth or water, crayfish, black pepper, white pepper (if used), beef, hot pepper, eggs, salt, and seasoning powder. Mix till you have a pasty and uniform consistency. Set aside.
- In a pot, place a barrier like some plantain peelings or a small wire rack that can fit inside the pot so that the wraps don't have direct contact with the pot base. This is also to create steam. Add 2 cups of water to the pot.
- In a warm banana or plantain leaf or lined aluminum foil with parchment paper, put the egusi paste and wrap it by folding it all through and wrapping the ends. Read the notes above!! Put it on top of the barrier in the pot, seam side down.
- Cover and let it cook on high heat for 1 hour. Water isn't supposed to be above wraps.
- Check the pot every 5 minutes to avoid burning and add water as needed. Add water in small quantities and batches till cooked through.
- After fully cooked, remove from the heat and remove the pot lid so the steam goes out. Let it stay open for about 3-5 minutes.
- Open wraps and transfer to a plate with a choice of side. Enjoy!