Egusi melon seeds are large and white in appearance; sometimes they look brownish or off-white in color but the main egusi color is primarily white.[3]
Scholars disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of any cucurbitaceous plant.[4] Egusi seeds are in a class of their own and should never be mistaken for pumpkin or watermelon seeds. In particular the name "egusi" may refer to either or both plants (or more generically to other cucurbits) in their capacity as seed crops, or to a soup made from these seeds and popular in West Africa.[5]
Egusi seeds are used in making Egusi soup; the soup is thickened with the seeds. Melothria sphaerocarpa from which egusi seeds are from grows throughout central to western Africa and is used by different ethnic groups in these regions to prepare the soup, and the origins of the soup are unknown and often disputed. [7] Egusi soup is a very popular soup in West Africa, with considerable local variations.[8] Besides the seeds, water, and oil, egusi soup typically contains leafy greens, other vegetables, seasonings, and meat.[9] Leafy greens typically used for egusi soup include Efo Tete, scentleaf, okazi/afang (wild spinach), bitterleaf (onugbu), pumpkin leaf (ugu), celosia and spinach. Other commonly used vegetables include tomatoes, okra and bell peppers. Typical seasonings include chili peppers, onions, and locust beans. Also commonly used ingredients are beef, goat, fish, shrimp, or crayfish as sources of protein.
InNigeria, egusi is common throughout the country, and the seeds are used in making stews and soups.[10]
InGhana, egusi is also called akatoa or agushi, and is used for soup and stew,[11] most popularly in palaver sauce.[12]
In the late 1980s, the Government of Canada funded a project intended to develop a machine to help Cameroonians shell egusi seeds.[13] A machine has also been developed in Nigeria to shell egusi.[14]
