Английская Википедия:Egusi
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Egusi (also known as agusi, ohue, Ikpan, Ikon, agushi or mbíka) is the name for the protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which, after being dried and ground, are used as a major ingredient in West African cuisine.[1][2]
Egusi melon seeds are large and white in appearance; sometimes they look brownish in color but the main egusi color is white.[3]
Scholars disagree whether the word is used more properly for the seeds of the colocynth, those of a particular large-seeded variety of the watermelon, or generically for those of any cucurbitaceous plant.[4] Egusi seeds are in a class of their own and should never be mistaken for pumpkin or watermelon seeds. In particular the name "egusi" may refer to either or both plants (or more generically to other cucurbits) in their capacity as seed crops, or to a soup made from these seeds and popular in West Africa.[5]
The characteristics and uses of all these seeds are broadly similar. Major egusi-growing nations include Nigeria, Burkina Faso, Togo, Ghana, Côte d'Ivoire, Benin, Mali, and Cameroon.[4]
Species from which egusi is derived include Cucumeropsis mannii and Citrullus lanatus.[6]
Usage
Egusi seeds are used in making Egusi soup; the soup is thickened with the seeds. The Cucumeropsis mannii from which egusi seeds are from grows throughout central to western Africa and are used by different ethnic groups in these regions to prepare the soup, and the origins of the soup are unknown and often disputed. [7] Egusi soup is a very popular soup in West Africa, with considerable local variations.[8] Besides the seeds, water, and oil, egusi soup typically contains leafy greens, other vegetables, seasonings, and meat.[9] Leafy greens typically used for egusi soup include bitterleaf, pumpkin leaf, celosia and spinach. Other commonly used vegetables include tomatoes and okra. Typical seasonings include chili peppers, onions, and locust beans. Also commonly used are beef, goat, fish, shrimp, or crayfish.
In Nigeria, egusi is common throughout the country, and the seeds are used in making stews and soups.[10]
In Ghana, egusi is also called akatoa or agushi, and is used for soup and stew,[11] most popularly in palaver sauce.[12]
In the late 1980s, the Government of Canada funded a project intended to develop a machine to help Cameroonians shell egusi seeds.[13] A machine has also been developed in Nigeria to shell egusi.[14]
Seed oil
Egusi seed oil contains linoleic acid (53%) and oleic acid (19%).[15]
Gallery
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A plate of pounded yam and egusi soup
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Egusi and bitter leaf soup
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Egusi powder with powdered lemon
See also
- Egusi sauce
- Igbo cuisine
- List of African dishes
- List of melon dishes and foods
- List of stews
- Pumpkin seeds
- Watermelon seed oil
References
- ↑ Rachel C. J. Massaquoi, "Groundnut, Egusi, Palm Oil, and Other Soups", in Foods of Sierra Leone and Other West African Countries: A Cookbook, AuthorHouse, 2011, p. 36.
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite book
- ↑ 4,0 4,1 Шаблон:Cite book
- ↑ Шаблон:Cite journal
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite journal
- ↑ Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ "13 Nigerian Foods That Are Eaten By Ghanaians But Have Different Names" Шаблон:Webarchive, OMGVoice.
- ↑ Freda Muyambo, "Palaver Sauce Recipe" Шаблон:Webarchive, About food.
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite news
- ↑ Шаблон:Cite journal
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