Egusi is mostly grown for consumption in Nigeria. Egusi is the name for the fat- and protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which after being dried and ground are used as a major ingredient in West African cuisine. In Nigeria, it is used in preparing dishes such as egusi soup and akpurakpu mgbam(egusi cakes)
- 2 cups ground Egusi seeds
- 2 cups of water
- 400 ml red palm oil
- 1 cup of periwinkle
- 3 Tbsp Usu(makes the soup lumpy )
- 1 kg snail
- 200 g Dry Fish
- 3 Tbsp ground crayfish
- Pepper(I prefer fresh pepper) and Salt (to taste)
- Okazi leaves
- 2 small stock cubes
- 1 Ogiri Okpei (traditional locust bean seasoning optional
- Season and cook the snail and dry fish in a pot and set aside.
- Heat 400ml red oil, add the ground egusi and usu and stir fry for 2 secs then add ground crayfish and pepper.
- After 3 secs add the periwinkles, snail-fish stock and 2 cups of water stir and leave to boil for 10 minutes.
- Add ogiri and salt to taste.
- Stir and add Okazi or any vegetable of your choice.
- Remove from heat and serve with rice, boiled yam or any swallow of your choice
- Wash the fish, debone and break into sizeable chunks.
- Clean the snail (How to clean snail).
- You can add stock fish
- Wash the vegetable to be used. Cut into tiny pieces.