Egusi (Melon) Stew

Egusi is a West African name for the seeds of plants like squash, melons, and gourds that, when dried and ground become a staple ingredient in many West African dishes. Particularly, in Nigerian culture, egusi is popular with pounded yam. These seeds are rich in fat and protein, and add these essential nutrients into West African Cuisine.




  • 1 cup blended onions about 3- 5 and fresh chilies, to taste
  • 4 cups egusi melon seeds, ground or milled
  • 1⁄2 – 1 cup palm oil
  • 2 teaspoons fresh Une Iru, locust beans
  • Salt to taste
  • Ground crayfish to taste
  • 7– 8 cups stock
  • Cooked Meat & fish quantity and variety to personal preference
  • 2 cups cut pumpkin leaves
  • 1 cup waterleaf cut
  • 3 tablespoons bitter leaf washed