Greetings once again and welcome to my kitchen.
Thanks for clicking on this video. As you can see I'm cooking egusi Pudding which is a highly addictive, exotic savory dish that is widely enjoyed in Cameroon.
These nutritious seeds are widely consumed in West African Countries like Nigeria, Ghana, Sierra Leone as a thickening agent in soups, and to add depth to most soups.
#africandish So what is egusi ? It is a wild member of the gourd family, with very dry skin and bitter flesh. It looks the same as watermelon seeds but taste quite differently. They are extremely nutritious- high in protein and they are Composed of nearly 50 percent edible oil and contain another 30 percent pure protein .

In this recipe, I used fresh beef, smoked fish and crayfish. You may use any one protein, or any combination. I love the smoky taste of the fish; it adds depth of flavor to this savory pudding.
Ingredients

Egusi
crayfish- ground
Beef of choice smoked fish of choice, boiled chicken or smoked turkey) I used beef and smoked/dryfish
1 large onion
water( just enough to moisten the ground
seasoning knorr cube
salt to taste

2 eggs (optional)

1 ground hot pepper - habanero, scotch bonnet or chili

Instructions
Wash your egusi thoroughly then dry under the sun.
Put the seeds into a blender and grind. I usually use my coffee grinder and blend a little at a time.
Cook your beef With seasoning and onions to get beef stock for just 5mins and set aside to cool.
Pour ground Egusi into a bowl. Add in little water to moisten it then add ground crayfish, pepper and seasoning (salt and maggi)

Add in the beef with stock water and mix into a smooth paste. Try using your eye to make sure it's not too watery but adjust if too thick. Add in seasoning if need be.

Add in your egg and mix well.

Add in your dry (or smoked fish) then stir to incorporate.

Line your pot with some banana leaves or aluminium foil to create a base for steaming.
Pour some water into pot and place on medium heat.
If you're in Cameroon you'll have to Place a banana leave into a deep bowl and push the centre to make sure of the mixture into the leaves. Gather together carefully to ensure mixture is secure then tie with a kitchen wrap or any plastic bag transformed into a tie. If using aluminium foil like I did in this video then you'll have to lined it with food grade parchment paper you do not need to tie - just gather the ends of the foil together after pouring in your mixture and press to secure.
Place every bundle into prepare pot.  repeat process with the rest of the mixture.
When done wrapping, cover all your bundles with another banana leaf or foil so the steam doesn't escape. Let it cook for about 1 hour Check to add water every 10 minutes so it doesn't burn

After about an hour or more, your pudding should be ready. Remove, unwrap, and enjoy!
You can enjoy as it is or with a boiled starchy side of choice. I love it with boiled ripe plantains! Boiled yams, cassava(yuca) or bobolo/miondo (steamed fermented cassava) are other good options.

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