Egusi

 ( African Soups ) 

Egusi, also spelled egushi (Yoruba language: Ẹ̀gúṣí), are the protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which, after being dried and ground, are used as a major ingredient in West African cuisine.Rachel C. J. Massaquoi, "Groundnut, Egusi, Palm Oil, and Other Soups", in Foods of Sierra Leone and Other West African Countries: A Cookbook, AuthorHouse, 2011, p. 36.

Egusi is a Yoruba word, and the popular method of cooking it is deeply rooted in Yoruba culinary traditions.

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.

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.

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.

(2021). 9786057073723, Izmir International Guest Student Association. . ISBN 9786057073723

The characteristics and uses of all these seeds are broadly similar. Major egusi-growing include Nigeria, Burkina Faso, Togo, Ghana, Côte d'Ivoire, Benin, Mali, and Cameroon.

Species from which egusi is derived include Melothria sphaerocarpa (syn. Cucumeropsis mannii) and Citrullus lanatus.

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Etymology Egusi is a Yorùbá word and soup that originated from Yorubaland, the Yorubas are also credited with its preparation and widespread use. The origin is from 'ẹ' meaning 'to', 'gun' meaning 'pound' or 'grind', and 'ṣi' meaning 'to open'; this etymology of 'egusi' soup which means 'to grind open', reflects the procedure used in its preparation, and this assertion is supported by strong documented evidence dating back to the 19th and 20th centuries, which explicitly attributes the delicacy’s origin to the Yoruba language.

Michael J. C. Echeruo (1998). 9780300073072, Yale University Press. . ISBN 9780300073072

Crowther, Samuel Àjàyí. Vocabulary of Yoruba Language. 1843. Published by the Church Missionary Society. Google Books.

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Names in other languages The egusi stew delicacy is now widely eaten across large portions of West and Central Africa where it is known by various local names, many of which are variants of the word egusi itself. Some of the other names egusi goes by across the region include;

• Yoruba language : Egusi / Egushi (Ẹ̀gúṣí)
  (1972). 9780521082426, Cambridge University Press. . ISBN 9780521082426
• Hausa language : Agusi,
  (2008). 9780816527489, University of Arizona Press. . ISBN 9780816527489
  Agushi
  (1983). 9789066052918, International Society for Horticultural Science. . ISBN 9789066052918
  (via Yoruba)
  (1982). 9789783001213, National Language Centre, Federal Ministry of Education. . ISBN 9789783001213
• Krio language : Egusi (via Yoruba)
• Cameroonian Pidgin : Egusi (via Yoruba)
  (2016). 9781443899017, Cambridge Scholars Publishing. . ISBN 9781443899017
• Twi : Akatowa
  (2024). 9780443273858, Elsevier. . ISBN 9780443273858
• Ga language : Agushi, Egushi
  (2005). 9780313062261, Bloomsbury Publishing USA. . ISBN 9780313062261
  (via Yoruba)
• Igbo language : Élìlì,
  (1979). 9783921029671, Verlag der Musikalienhandlung Wagner. . ISBN 9783921029671
  Énìnì, Ekeke, Ahụ, Élìlè, Ilolo, Iroro, Éyìyè, Ogili, Nwanru, Ègwúsí (Onitsha Igbo; via Yoruba)
• Edo language : Ogi, Ikpogi
• Ibibio language, Efik language : Íkpán, Ikon
• Fon language : Gúsí (via Yoruba)
• Nupe language : Epín, Epíngi, Paragi
• Urhobo language : Ikpogri
  (1985). 9780947643010, Royal Botanic Gardens. . ISBN 9780947643010
• Tiv language : Icegher
• Kikongo, Lingala : Mbika
  (2006). 9780309103336, National Academies Press. . ISBN 9780309103336

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Usage Egusi seeds are used in making egusi soup; the soup is thickened with the seeds. Melothria sphaerocarpa, 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 deeply rooted in the Yoruba culinary Egusi soup is a very popular soup in West Africa, with considerable local variations.

(2025). 9781475976717, iUniverse. . ISBN 9781475976717

Besides the seeds, water, and oil, egusi soup typically contains , other , , and meat. Leafy greens typically used for egusi soup include Efo Tete, scent leaf, Gnetum africanum (wild spinach), bitterleaf (onugbu), pumpkin leaf (ugu), uziza leaf, celosia and spinach. Other commonly used vegetables include , okra and Bell pepper Typical seasonings include , , salt and Parkia biglobosa. Also commonly used ingredients are beef, Goat meat, chicken, fish, periwinkle, shrimp or crayfish as sources of protein.

In Nigeria, egusi is common throughout the country, and the seeds are used in making stews and soups. The Igbo refer to it as "egwusi," a borrowed term from the original Yoruba word "egusi."

Michael J. C. Echeruo (1998). 9780300073072, Yale University Press. . ISBN 9780300073072

In Ghana, egusi is also called akatoa, egushi or agushi, and is used for soup and stew, "13 Nigerian Foods That Are Eaten By Ghanaians But Have Different Names" , OMGVoice. most popularly in palaver sauce.Freda Muyambo, "Palaver Sauce Recipe", About food.

In the late 1980s, the Government of Canada funded a project intended to develop a machine to help shell egusi seeds. A machine has also been developed in Nigeria to shell egusi.

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Seed oil

Egusi seed oil contains linoleic acid (53%) and oleic acid (19%).

==Gallery==

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See also

• Egusi sauce
• Yoruba cuisine
• List of African dishes
• List of melon dishes and foods
• List of stews
• Watermelon seed oil

Categories: African Soups, Edible Nuts And Seeds, Igbo Cuisine, Melon Production, Nigerian Cuisine, Yoruba Cuisine

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