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Egusi, also spelled egushi [1] (Yoruba: Ẹ̀gúṣí), [2] 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. [3] [4] Egusi is a Yoruba word, [5] and the popular method of cooking it is deeply rooted in Yoruba culinary ...
The fruit fly species Dacus punctifrons may also attack the fruit of this plant. The fruit generally rots due to the existence of larvae. Halticus tibialis is a flea hopper similar to an aphid and may also cause problems for egusi-itoo crops, often killing the leaves of the plant by sucking out sap. [12]
Citrullus Colocynthis Fruit in Behbahan Wild Citrullus Colocynthis. Citrullus colocynthis, with many common names including Abu Jahl's melon, (native name in Turkey) [2] colocynth, [3] bitter apple, [3] bitter cucumber, [3] egusi, [4] vine of Sodom, [3] or wild gourd, [3] is a poisonous desert viny plant native to the Mediterranean Basin and West Asia, especially the Levant, [5] [6] [7] Turkey ...
Egusi sauce or egusi soup, prepared with egusi seeds as a primary ingredient. [1] Egusi seeds are the fat - and protein -rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. Egusi sauce is common and prevalent across Central Africa as mbíka, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken ...
Egusi (C. lanatus) is a wild melon, similar in appearance to the watermelon. The flesh is inedible, but the seeds are a valuable food source in Africa. [13] Other species that have the same culinary role, and that are also called egusi include Melothria sphaerocarpa (syn. Cucumeropsis mannii) and Lagenaria siceraria. [14]
Egusi – fat- and protein-rich seeds of certain cucurbitaceous (melon, squash, gourd) plants. Egusi soup is thickened with egusi. Egusi sauce is prepared using egusi. Gelu di Muluni – Sicilian dessert of ground watermelon flesh cooked with starch and sugar then cooled to solidify, topped with jasmine, candied fruit bits, pistachios and cinnamon.
Of the six major plant parts, [n 2] seeds are the dominant source of human calories and protein. [1] A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts, [2] then spices.
The plants in this family are grown around the tropics and in temperate areas of the world, where those with edible fruits were among the earliest cultivated plants in both the Old and New Worlds. The family Cucurbitaceae ranks among the highest of plant families for number and percentage of species used as human food. [5]