Egusi which is just an African local name for pumpkin seeds is the main ingredient of many dishes. These seeds are very rich in protein, vitamins and Magnesium and contain nearly 4 times more Beta Carotene than carrots.
Egusi soup is very popular in Nigeria and Cameroon and generally served with fufu.
Egusi (also known by variations including agusi, agushi) is the name for many varieties of the fat- and protein-rich seeds belonging to the large family of Cucurbitaceae such as squash, melon, gourd. After being dried and grounded, egusi are used as a major ingredient in many dishes of West African cuisine.
There are many varieties of egusi:
– Green egusi, extracts from melons
– Egusi of forest: with thick shell, extracted from the gray color of gourds.
– Yellow-Shell Egusi: from which come short white seeds
– White-Shell Egusi: often cultivated in forests, whose white seeds are highly prized in Central Africa.
Afrilege gives you the opportunity to test these last two varieties.
Ingredient: 100% Pure and natural organic egusi
Reviews
There are no reviews yet.