Egusi Soup, thickened with flour ground from seeds of a species of Cucurbitaceae (gourds, melons, pumpkins, and squashes) is common in Western Africa. In Central Africa, the Egusi Soup becomes a sauce, which is served over boiled vegetables or rice, or grilled chicken, fish, or meat.
Look for egusi (also called agusi, agushi, egushi) in African or International grocery stores. Pumpkin seeds can be substituted, as can Pepitas, which are available in Latin American grocery stores. Sesame seeds might also be used with some success.


palm oil, or any cooking oil

1 onion, chopped

2 tomatoes, chopped (or canned tomatoes, tomato sauce, or a spoonful of tomato paste)

hot chile pepper, cleaned and chopped (optional)

2 cups egusi, roasted and ground very fine

salt, black pepper, cayenne pepper or red pepper (to taste)


Combine all ingredients except egusi in saucepan. Bring to a boil. Reduce heat and simmer for several minutes.

Stir in egusi. Add water to make a smooth sauce. Simmer for several more minutes.

Serve over boiled Rice, Yams, Plantains, or grilled chicken, fish, or meat.


Serves 4.


area : Central Africa

course : sauce


source : The Congo Cookbook