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.