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from: Western Africa | cooking method: boiling-simmering

Egusi Soup

Various Egusi soups are favorites in Western Africa. The soup is thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, many of which are native to Africa). In Western Africa, these plants and seeds, as well as soups and stews made with them, are all called Egusi, and this is the name most commonly used outside of Africa.

Look for egusi (also called agusi, agushi, egushi) in African or International grocery stores. Pumpkin seeds can be substituted, as can Pepitas, which are available in Latin American grocery stores. Sesame seeds might also be used with some success.

golden tropics: egusi - whole melon seeds

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