Egusi is a seed that comes from a type of pumpkin/melon. It is usually in a yellowish-orange shell, which when cracked open, reveals a white seed. This highly valued seed, egusi is also known as melon seeds or pumpkin seeds.
In some parts of Africa, egusi can be cooked with green leafy vegetables or used to make soups and stews. One of my all-time favourite Egusi dishes is the Nigerian Egusi soup cooked with sprinkles of bitterleaf and eaten with Eba or Poundo (Pounded Yam). However, Egusi Pudding remains top on my list. I could give an arm for a slice of Egusi Pudding… and I won’t be guilty because it is so healthy.
Watch how to make Egusi Pudding:
Egusi pudding is a savoury meal made with melon seeds and typically eaten in Cameroon, West Africa. The seeds are blended, mixed with other ingredients and steamed. Insanely delicious!
- 3 cups of Egusi
- 1/2 cup crayfish- ground
- 1 cup smoked meat of choice or fish-sliced (options include beef, dried or smoked fish of choice, boiled chicken or smoked turkey) I used smoked beef and chicken
- 2 cups water
- 1/2 large crayfish seasoning cube
- 1 teaspoon salt
- 1 egg optional
- 1 ground hot pepper - habanero, scotch bonnet or chili
- Put the seeds into a blender and grind. Please note that this is dry blending so you do not need to add water. I normally use the small compartment of my blender because it grinds seeds finely and doesn't leave me with an unevenly ground mixture. I blend a little at a time.
Pour ground Egusi into a bowl. Use a wooden spoon to break down chunks if any. Add in ground crayfish, pepper and seasoning (salt and maggi)
Add in three quarters of the water and mix into a smooth paste. If you put in all the water at once, it may be very difficult to mix into a smooth paste. Add in the remaining water and mix well.
Add in your egg and mix well.
Add in your dry (or smoked fish) and shredded chicken (or beef) then stir to incorporate.
Line your pot with some banana leaves or aluminium foil to create a base for steaming. (Please see video for how I do this).
Pour two cups of water into pot and place on medium heat.
Place a banana leave into a deep bowl and push the centre to make sure it is indented. Add another banana leave across the banana leave. Pour two scoops (about 2 large ice cream scoops) of the mixture into the leaves. Gather together carefully to ensure mixture is secure then tie with a kitchen wrap or any plastic bag transformed into a tie. If using aluminium foil, you do not need to tie - just gather the ends of the foil together after pouring in your mixture and press to secure.
Place every bundle into prepare pot. repeat process with the rest of the mixture.
When done wrapping, cover all your bundles with another banana leaf or foil so the steam doesn't escape. Let it cook for about 60 minutes. Check to add water every 10 minutes so it doesn't burn burn. Be careful not to add a lot of water. You only need 1-2 cups at a time.
After about an hour or more, your pudding should be ready. Remove, unwrap, and enjoy!
You can enjoy as it is or with a boiled starchy side of choice. I love it with boiled ripe plantains! Boiled yams, cassava(yuca) or bobolo/miondo (steamed fermented cassava) are other good options.
1. If you are a ginger and garlic person, feel free to throw in a teaspoon of the blended spices. It doesn't hurt... rather helps to keep the doctors away.
*This recipe has been updated.
Gloria Okaiman says
December 31, 2015 at 10:03 pmWow am so gonna try this. Chai am salivating already.
http://Www.trendwithgloria.com
Precious Nkeih says
January 1, 2016 at 4:33 pmYou should oo. Takes Egusi to a whole new level
Ayandola Ayanleke says
January 8, 2016 at 1:31 pmThis is a whole new one, looks him.
http://ayandola.blogspot.com.ng/2016/01/enjoy-every-moment.html?m=1
Anonymous says
February 25, 2016 at 11:15 pmperson wey yi nover try this egusi pudding recipe na yi di miss oo
Precious this came out so good.My hubby has been asking for it since the last time i did it.Thnaks so much
Precious Nkeih says
February 25, 2016 at 11:17 pmNo be so? Thanks for the awesome feedback hun!
Erinma says
November 4, 2016 at 11:36 amPrecious, thank you so much for the recipe, am so gonna try it, wow.
Precious says
November 4, 2016 at 12:15 pmYou’re most welcome, Erinma!
Please let me know how it goes.
mariette says
April 3, 2017 at 11:20 amChaii aunty precious, thank you so much for these recipes. My cooking has improved a lot. Keep up
Precious says
April 3, 2017 at 7:28 pmAwww you are welcome, Mariette.
Patience says
April 26, 2017 at 1:33 pmGood to see Cameroonian dishes on display . Very appetizing. Just a suggestion – use baking paper , it is what I use, instead of aluminum foils or plastic (these are dangerous to the health )
Precious says
April 26, 2017 at 4:56 pmThanks dear! Are you referring to parchment paper?
Joyce says
June 10, 2017 at 9:37 amI am cooking this recipe right now.
Fingers crossed!
Will load photos
Precious says
June 10, 2017 at 1:10 pmYay! Waiting for feedback, dear.
Marvis Seche says
June 15, 2017 at 7:57 amPrecious Precious Precious!!! That was 3 times ?
So I FINALLY made your egusi paddy and gosh is it good!!! I used my Meat stock instead of water and I was lucky to find plantain leaves and that gave it that unique smell and taste that only plantain leaves can give. It is so yummy(as you usually say) that i had to eat and pick up all the small bits of egusi that squeezed between the leaves.
This is my first time of making egusi pudding and it definitely wouldn’t be the last.
Thanks loads
Precious says
June 15, 2017 at 11:12 amHahaha Marvis, you are so funny! Egusi pudding cooked in plantain leaves is life! Thanks for the feedback girl!
Bisola says
July 8, 2017 at 3:57 amThis is so interesting looking. I have always associated egusi with soups,to think that it can be a pudding too. Nice one sis.
Precious says
July 8, 2017 at 10:08 amThank you, sis! The pudding is so good!
Gerard says
July 8, 2017 at 9:32 amCrazy love for the patience and the amazing photography. Sometimes you need that high end photo quality to make the audience see exactly how attractive the food also looks
Precious says
July 8, 2017 at 10:10 amThanks so much Gerard! Yes, photography matters – so I can show how yummy the food is. Thank you!
Oladosu faith says
July 12, 2017 at 5:18 amWow, looks so good. I will have to try it over the weekend.
Precious says
July 13, 2017 at 6:38 pmPlease let me know how it goes, Faith!
kathleen says
July 13, 2017 at 6:03 amwoow,thanks PRECIOUS for this wonderful recipe.
Precious says
July 13, 2017 at 6:39 pmYou are welcome, Kathleen!
oprah says
August 9, 2017 at 8:49 amcan i add oil to it?
Precious says
August 9, 2017 at 1:29 pmYes you can if you so wish.
Chioma Oben says
September 13, 2017 at 1:21 pmIsn’t there a type of e pudding that is baked/roasted?
Precious says
September 14, 2017 at 7:41 amYes, sometimes I put in an oven safe bowl, cover with foil paper and bake. Also, sometimes already cooked egusi pudding is slightly grilled (while still in the leaves) to yield a nice smoky flavor and a crispy coating.
Claudia says
December 16, 2017 at 8:33 amHi Precious, do you think it can be wrapped in Parchment baking paper as well? And what makes you decide to put more or less water, would it just have a different texture? Thanks
Precious says
December 16, 2017 at 12:34 pmHi Claudia, yes you can totally wrap it in parchment paper. I have never tried it but I’ve seen pictures of egusi pudding cooked in parchment following my recipe. And it looked great! However, I will say reduce the liquid by half cup so it is not too runny. Hope this helps.
M Ebot says
January 7, 2018 at 3:15 amI am speechless and grateful for this fine work.
What brand of blender did you use?
Precious says
January 8, 2018 at 7:17 amHi Ebot, I use a Ninja blender. You can get it from amazon.com.
louisa says
February 11, 2018 at 11:29 amWow thanks alot aunty Precious, am going right away to my kitchen
Precious says
February 18, 2018 at 11:45 amPlease let me know how it goes.
louisa says
February 11, 2018 at 11:38 amPlease can one use green egusi?
Precious says
February 18, 2018 at 11:44 amYes you can, dear. It might look a little green but that’s okay.
Aisha Jafaar Suleiman says
April 5, 2018 at 12:48 amLove your presentation. l would like to purchase the blender.
Precious says
April 6, 2018 at 3:26 pmIt’s a great blender, Aisha! It is called a Ninja and you can get it from amazon.com.
Barbie says
July 11, 2018 at 1:03 pmNice recipe. But I thought you will show us how to use aluminum aluminum foil because leaves are scarce here. Thanks
Precious says
July 26, 2018 at 3:44 pmHi Barbie, using foil is quite easy. First, make sure you use high-quality foil – one that is thick and doesn’t break easily. Cut the foil into large rectangles and wrap your egusi pudding mixture in it. Double the foil so in case of any leaks you have extra coverage. Hope this helps.
Diane says
July 11, 2019 at 1:52 pmA real African delicacy. One of the best.
aishatu yakubu says
August 10, 2019 at 8:50 amHmm yummy am so in love with this chef
this is so mouth watering ill have to do this for feast of tabaskyi insha allah..
Precious says
August 15, 2019 at 10:27 amGlad you love it!
Bree says
August 26, 2019 at 2:57 amThanks again Precious pls can one put in small bush pepper in your egusi pudding
Precious says
August 26, 2019 at 11:05 amYes, you can do that for some awesome extra flavor!
Nkem says
September 14, 2019 at 2:54 amI cant wait to prepare for my self oh
Precious says
September 14, 2019 at 12:35 pmHope you enjoy, dear!