Ingredients
Egusi
- 500 gegusi, ground melon seed
- about 250 ml warm water
To season
- 2onions, finely chopped
- 6garlic cloves, crushed
- 3cm ginger, grated
- 3 tablespoonsred palm oil
- 2stock cubes
- 2chillies, finely chopped
- 1 teaspoonsalt
- black pepper
- 1 teaspoonground crayfish, optional
Sometimes added
- 3eggs, beaten
- smoked fish, flaked
- chopped spinach or bitterleaf
To wrap
- banana leaves
- string or strips of leaf rib
- boiling water, to soften the leaves
To serve
- boiled plantain
- boiled cassava
- or yam
Directions
- Grind them in short bursts in a processor. The meal should be dry and slightly coarse. Put the ground egusi in a large bowl. Add warm water a little at a time. Work it in with a wooden spoon. It should be thick and quite heavy. Add water gradually and stop early.
- Fry the onions in the palm oil first. Give them about eight minutes. Add the garlic, ginger and chillies. Cook them for a good two minutes. Let that mixture cool a little.
- Crumble the stock cubes into it. Add the salt and black pepper. Add the ground crayfish if using it. Mix it all through thoroughly. Beaten eggs help it set firmer.
- Add flaked smoked fish if you want it. Add chopped greens for a fuller dish. Preparing the leaves takes a few minutes. Pour boiling water over the banana leaves. Cut out the thick central rib. Cut them into large rectangles. Wrapping it takes a little practice.
- Lay a leaf rectangle flat on the board. Spoon the paste into the middle. Shape it into one thick block. Fold the long sides over the filling. Fold the ends up and tuck them under. Tie it with string or a strip of leaf rib.
- Wrap it in a second leaf for strength. The parcel must be watertight. Set a steamer basket over boiling water. Pack the parcels in seam side down. Cover the pot with a tight lid. Steam them for about one full hour.
- Top up the water as it boils away. Never let the pot boil dry at all. Let it stand for about ten minutes. Serving it is done hot or warm. Cut it into thick even slices. Serve boiled plantain or cassava alongside. It keeps three days refrigerated.
Technique
- Egusi is the ground seed of certain melons, from two different plants, and is botanically a seed rather than the nut it is often loosely called.
- Steaming the paste sets it firm as the protein coagulates, which is quite unlike egusi soup made from the same ingredient.
- Ground egusi goes rancid readily because of its oil content, so it should be bought fresh and stored cool.
Substitutions
- Ground pumpkin seed behaves similarly, though the flavour is noticeably different.
- Banana leaves are the traditional wrapper and foil works at a pinch.
Variations
- Some cooks add beaten egg to help it set firmer.
- A version with smoked fish or chopped greens worked through is common.
- Egusi soup uses the same ingredient in a completely different way.
History
A Cameroonian way with egusi, wrapped and steamed rather than boiled into soup, usually eaten with plantain or cassava.
Frequently asked questions
What is Egusi pudding?
Egusi pudding is a main from Cameroon: ground melon seeds steamed in banana leaves into a firm savoury cake. A Cameroonian way with egusi, wrapped and steamed rather than boiled into soup, usually eaten with plantain or cassava.
How long does Egusi pudding take to make?
Egusi pudding takes 40 minutes of preparation and 1 hour of cooking. The recipe makes serves 6. It is rated medium to make.
What can I substitute in Egusi pudding?
Yes, within limits. Ground pumpkin seed behaves similarly, though the flavour is noticeably different. Banana leaves are the traditional wrapper and foil works at a pinch.
What is the most important thing to get right in Egusi pudding?
Wrap it in a second leaf for strength. The parcel must be watertight. Set a steamer basket over boiling water. Pack the parcels in seam side down. Cover the pot with a tight lid. Steam them for about one full hour.
