Egusi sauce
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Egusi sauce is a culinary soup prepared with egusi seeds as a primary ingredient.[1] Egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi soup is common and prevalent across Central Africa, and may be served atop rice, cooked vegetables or grilled meat, such as goat, chicken, beef or fish.[1][2][3] It may also be served atop fufu, omelettes and, amala, eba,[2][4][5][6] among other foods. Eba is a staple food eaten in West Africa, particularly in the Southern and Western parts of Nigeria made from cassava (manioc) flour. Egusi sauce is also consumed in West Africa, sometimes with chicken.[7]
Preparation
It is prepared by grinding egusi seeds, from which a sauce is created.[1] Sauce ingredients may include tomato, onion, chili pepper and cooking oil, such as palm oil.[1][3] Sometimes pumpkin seeds are substituted in place of egusi seeds.[1]
Similar dishes
Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables and other vegetables, seasonings and meat.
See also
References
- ^ a b c d e The World Cookbook: The Greatest Recipes from Around the Globe, Revised Edition. pp. 239–240.
- ^ a b "Goat and Beef With Egusi Sauce". The Washington Post. February 29, 2012. Retrieved 5 September 2014.
{{cite web}}: Italic or bold markup not allowed in:|publisher=(help) - ^ a b Katende, Jude (January 8, 2009). "A taste of Nigerian fufu in Kampala". New Vision. Retrieved 5 September 2014.
{{cite web}}: Italic or bold markup not allowed in:|publisher=(help) - ^ Veg Out Vegetarian Guide to Washington,, Part 3. p. 19.
- ^ Around the world in 450 recipes. p. 26. Retrieved 5 September 2014.
- ^ Roots in the Sky. p. 211.
- ^ The Recipes of Africa. p. 54.