Makes about 2 cups
Raw seeds give Egusi sauce grassy flavor and a little bit of texture. The sauce is popular in central Africa, and can be served over vegetables, meats, and fish.
1 small onion
1 chili pepper (I used a poblano from my garden, but you can go as spicy as you want with this recipe)
red chili powder, to taste
1 1/2 cups ground egusi
1/2 cup water (or as needed)
Hunt down some ground melon seeds. I found these at our local African market. Latino stores have pepitas, or pumpkin seeds, which are an acceptable substitute.
In a food processor, add tomato…
Coarsely chopped onion …
And a chili pepper. I left the poblano on the plant long enough that it turned red. The extra time on the plant made it sweeter
Puree everything together…
Add it to a small pot with the egusi…
Some salt and pepper…
And water… Things don’t look so tasty here… but as the water mixes in, things smooth out. You’ll see!
Add enough water to make the mixture into a sauce-like consistency. Cook for 5-10 minutes, until the raw onion flavor dissipates.
Serve with extra chili powder on top… and grilled meat, such as chicken kabobs, on the side.
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