Egusi seeds are the seeds of the egusi melon, a member of the gourd family. The egusi melon is native to Africa and has been cultivated there for centuries. The word egusi comes from the Yoruba language of Nigeria, where the melon is a traditional food.
They are rich in fat and protein, and they are used in a variety of dishes in African cuisine. They can be ground into a powder and used as a thickener for soups and stews, or they can be roasted and used as a flavoring agent. Egusi seeds are also sometimes pressed to extract their oil, which is used for cooking and for making cosmetics.
The seeds are often shelled and can be eaten individually as a snack, many processed forms of the seeds have made their way into common cooking practices. After soaking, fermenting, or boiling, the seeds take on different flavors and are frequently added to thicken soups and stews. On their own, the seeds can also be roasted and ground into a spread like peanut butter. With further preparation, egusi-seed meal can be pressed into patties to be used like a meat substitute.
78 % of the fat is unsaturated fatty acid, which is protective to the heart.
The alpha-tocopherol found in egusi is a component of vitamin E that helps in maintaining smooth young skin and good fertility.
It also contains palmitic, stearic, linoleic and oleic acids important in protecting the heart.
The egusi can also be an important supplementary baby food, helping prevent malnutrition.
Blending the seeds with water and honey produces a milky liquid that can be used as formula if breast milk is unavailable.
