Cookbook:Egusi Seed

Egusi seed, also called agushi or ikpan, refers to the seeds of various inedible egusi melons/gourds.

Characteristics
The seeds look somewhat like other gourd and melon seeds, with a flattened oval profile. It is creamy in color and flavor. To extract the seeds, the egusi melon is cracked open and left to dry or decompose to simplify extraction. The seed must be dried, and the hull must be cracked and removed, often by hand.

Selection and storage
If looking for egusi seeds outside of their typical growing region, check specialty African grocery suppliers. Like other seeds, egusi should be kept in an airtight container away from light, heat, and moisture. Stored this way, the seeds have a very long shelf life of around a year.

Use
Egusi seed is very prevalent in West Africa, where it is a culinary staple. It may be used raw or roasted. The whole seeds may be eaten plain. When ground to a flour, egusi is used to thicken soups and stews, and it can also be formed into dumplings. When added to soups and cooked in this way, the seed takes on a curdled, eggy texture. Processing egusi to a paste yields a condiment used much like peanut butter. Egusi can also be pressed to make a mild oil, but this is not widespread.