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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 [4] Egusi soup is a very popular soup in West Africa, with considerable ...
Egusi-itoo is the perfect complement to the largely starch-rich grain diet of Africa, providing a high-protein and high-energy concentrate. [20] The seed contains every important macro and micro-nutrient in quantities ideal for nutrition. [18] The amino acid content of egusi-itoo
Egusi seeds without shells Egusi soup atop a dish, with pounded yam (upper left) Egusi sauce or egusi soup, traditionally egusi or obe egusi in Yoruba, is a culinary sauce 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.
A plate of pounded yam (iyan) and egusi with tomato stew. Iyan, called pounded yam in English, is similar to mashed potatoes but all mashed and completely smooth with no yam chunks left. [40] [55] And eaten with soups; Amala (or aririguzofranca) is a thick paste made from yam, which has been peeled, cleaned, dried and dark (brown) in colour.
Egusi is a Yoruba name and all sources including dictionaries from the 19th century states so. The Yorubas in benin and Togo also eat Egusi and call it Egusi. Egusi has never been Igbo, it has always been a Yoruba name used for the dish eaten across ethnicities in Nigeria. Researcherofgreatness 23:59, 16 November 2023 (UTC)
Egusi: soup made of thickened melon seeds and leaf vegetables. [28] [29] Ewedu soup: made from cooked and grated Corchorus leaves with or without a small quantity of egusi and/or locust beans. [30] Gbegiri Soup: [31] made from dried beans. [32] Okro soup: made from okra. [33]
Irú pẹ̀tẹ̀ is used in making ewedu and egusi soup. During fermentation , the reducing sugar content increases, and the total free amino acid content initially decreases; in the end, however, there is a large increase in free amino acid content.
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 ...