Cameroonian Egusi Pudding
Cameroonian Egusi Pudding
Egusi Pudding is a popular Cameroonian dish, typically served at occasions and also enjoyed at home. It’s made from ground egusi (melon seeds or pumpkin seeds) mixed with spices, eggs, and smoked fish or meat, then wrapped in plantain leaves and steamed to perfection. Serve it with cassava wraps (miyondo) or plantains for a full meal.
Equipment
- Large pot for steaming
- Banana leaves parchment paper and foil
Ingredients
- 4 cups ground egusi melon or pumpkin seeds
- 1 tsp white pepper
- 1 tsp black pepper
- 8 cloves ground
- 1/2 cup crayfish ground
- 2 tsp salt
- 5 seasoning cubes Maggi or bouillon
- 1 tbsp ginger ground
- 1 tbsp pepper ground
- 2 eggs beaten
- 1 cup beef stock warm
- 1 cup smoked fish flaked
- 1 cup cooked beef cubed
- Banana leaves for wrapping
Instructions
- Prepare the Egusi Mixture:Pour the ground egusi into a large mixing bowl. In a separate bowl, mix the warm beef stock with the white pepper, black pepper, ground cloves, ginger, and ground pepper. Stir well to combine the spices evenly.Pour the spiced stock mixture into the bowl with the egusi. Stir thoroughly until you achieve a smooth, thick consistency. You can add a bit of water if the mixture seems too thick.
- Add Eggs and Fish:Beat the eggs and add them to the egusi mixture. Stir well to incorporate.Add the ground crayfish, flaked smoked fish, and cooked beef cubes. Continue mixing until all the ingredients are evenly distributed.
- Prepare the Plantain Leaves:Heat the plantain leaves over a flame to make them pliable. If banana leaves are unavailable, you can use parchment paper and foil.Scoop a portion of the egusi mixture onto the center of each leaf, ensuring there are pieces of fish and meat in every portion. Wrap the leaf tightly, tucking in the sides to secure the contents. Repeat until all the egusi mixture is wrapped.
- Steam the Pudding:Line the bottom of a large pot with some banana leaves, and add water to create steam.Place the wrapped egusi puddings into the pot. Cover with more banana leaves or a lid to trap the steam.Steam for 2 hours, checking occasionally to add more water as needed to maintain steam. The pudding is done when firm and fully cooked.
- Serve:Once cooked, allow the egusi pudding to cool slightly before unwrapping. Serve warm with cassava wraps (miyondo) or semi-ripe plantains for a traditional meal.
Notes
- Egusi Substitute: If you don’t have access to traditional egusi, raw pumpkin seeds are a suitable alternative.
- Wrapping Alternative: If plantain leaves are unavailable, parchment paper wrapped in foil will work as a substitute for steaming.
- Serving Suggestions: Pair the egusi pudding with miyondo (cassava wraps) or plantains for an authentic Cameroonian meal.
Nutrition
Serving: 1per servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 8gSodium: 900mgFiber: 5gSugar: 1gVitamin A: 300IUVitamin C: 12mgCalcium: 60mgIron: 4mg
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