Ground Egusi comes from the dried seeds of certain melons or gourds, often used in West African cooking. It is ground into a powder or paste that thickens soups and stews. High in protein and fat, it gives a nutty taste and creamy feel to dishes like Egusi soup, which is often eaten with fufu or pounded yam. It can be cooked with spices, vegetables, and meat for different flavors.
Ground Egusi comes from the dried seeds of certain melons or gourds, often used in West African cooking. It is ground into a powder or paste that thickens soups and stews. High in protein and fat, it gives a nutty taste and creamy feel to dishes like Egusi soup, which is often eaten with fufu or pounded yam. It can be cooked with spices, vegetables, and meat for different flavors.
