Egusi

Egusi, also spelled egushi, is the name for the protein-rich seeds of certain cucurbit plants, including squash, melon and gourd, which are dried and ground for use as a major ingredient in West African cooking; the seeds are typically large and white, though they can appear brownish or off-white. Their exact botanical origin is debated among species that include Melothria sphaerocarpa and Citrullus lanatus, and the name may refer to colocynth seeds, a particular watermelon variety, or cucurbit seeds more broadly. Ground egusi is most often used to thicken egusi soup, combined with water, oil, leafy greens, vegetables, seasonings and meat in a dish rooted in Yoruba cooking. It is produced and used across West Africa, including Nigeria, Ghana, Burkina Faso, Togo, Ivory Coast, Benin, Mali and Cameroon, under many local names.