N1,650
N2,211
(For UK-Based Customers)
The seeds of egusi can be soaked, fermented, and fried in addition to being squeezed for oil and replacing meat in recipes made with plant-based ingredients. Then you may use them to flavor or thicken soups. The Egusi soup's flavor is boosted and enhanced by the inclusion of the seeds as a primary soup ingredient.
Oil content in egusi seeds is very high. They contain 50% oils, and 78% of those oils are unsaturated fats, which are better for you.
Rich and aromatic oil is derived from egusi seeds.
As a result of its high protein content, it also makes a great plant-based meat alternative.
The name "Egusi," also called "Egwusi," "Agusi," "Ohue," "Ikpan," "Ikon," and "Aguushi," refers to the protein-rich seeds of specific cucurbitaceous plants, including pumpkins, melons, squash, and gourds. After being dried and ground, the seeds are primarily used in a West African dish called "Egusi soup."
Mali, Burkina Faso, Togo, Ghana, Côte d'Ivoire, Benin, Nigeria, and Cameroon are among the major producers of egusi. Although many of these nations and locations prepare their egusi slightly differently, the species' significance is still the same.
When egusi seeds are ground, egusi is the result. The Egusi gourd, which resembles a watermelon very much, is where you get the seeds for egusi. The fruits of the Egusi squash are bitter and inedible, unlike watermelons. These pumpkins are grown largely for their small, creamy-flavored seeds, which resemble little pumpkin seeds in size and flavor.
Vitamin A, which is crucial for the growth and upkeep of strong bones, is abundant in egusi. Additionally, Egusi is a good source of vitamins B1 and B2, which are both necessary for the development and formation of red blood cells. Egusi is also said to have high levels of vitamin C, which aids the body in absorbing iron and maintaining healthy tissues. Finally, Egusi has a lot of nicotinic acid, which supports the maintenance of healthy skin.