Whole Egusi Seeds – Peeled Melon Seed, 7.8oz & 1.24lb

Whole Egusi

Peeled melon seeds, whole and ungrounded. Pale cream, flat and slightly oily to the touch.

Whole or ground

Ground egusi is faster. Whole egusi keeps far longer, because once you grind it the oil is exposed and it starts turning within weeks. If you cook egusi occasionally rather than constantly, buy whole and grind what you need.

Grinding also lets you control the texture. Coarse for the lumpy Igbo style, fine for the fried Yoruba style. Pre-ground gives you one setting and you live with it.

How to grind it

1. Work in small batches in a dry blender or spice grinder.
2. Pulse, do not run it continuously. The heat turns the oil and you end up with paste instead of powder.
3. Stop while it is still slightly grainy. Egusi flour that is too fine will not form proper lumps.

Other uses

• Egusi soup, both methods
• Ofe egusi with ugu or bitterleaf
• Roasted, toasted in a dry pan and eaten as a snack
• Ogiri, if you ferment your own

Product details

• Also known as: egusi, agushi, whole melon seed, peeled egusi
• Form: Whole, peeled
• Sizes: 7.8oz, 1.24lb
• Storage: Freezer or a cool dark cupboard. Whole keeps far better than ground.

Shipped from Nexxtmart to anywhere in the United States.