Egusi Melon
Vegetable
Also known as: Egusi, Agusi (seeds of Citrullus lanatus var. egusi)
About this crop
A cornerstone of West African cuisine, particularly Nigeria and Ghana. Unlike typical watermelons, egusi is grown not for its flesh but for its seeds, which are dried, shelled, and ground to form the base of egusi soup. Growability: NYC and RI foodshed summer annual (Tier 2 Develop), feasible with an early start and season extension; needs a long, hot 120 to 150 day season for seed development.
Health information for this food is under review. Reviewed claims will include their sources and limits.
How to prepare
The ground seeds serve as a thickener in stews and soups, cooked with leafy greens (bitter leaf or spinach), palm oil, and meat or fish, yielding a rich, hearty, slightly curdled texture.
Recipe ideas
Share how you use Egusi MelonEgusi soup with bitter leaf; egusi stew with spinach and palm oil.