There is an ingredient that can help us supplement our diet with protein and fat. egusi It is a word that is used in African gastronomy to refer to the seeds of cucurbitaceous foods. These are an excellent source of proteins and surely more than one is surprised by the number of recipes that exist with this curious ingredient. Find out!
Egusi: the gastronomic seed
The seeds cucurbits They come from foods like melon, zucchini, or squash. They are eaten both whole and boiled. However, the most common way to prepare them is dehydrated. Once they have dried, in the sun or in an oven, they are pulverized to create a kind of flour. Your goal is mingle in a brothy dish to thicken it. This is how the famous Egusi soup arises, very popular in several countries de West Africa. This soup is an excellent candidate for hosting a family lunch. The necessary ingredients are:
- 250 grams of seeds egusi or pumpkin
- 1/2 kilo of beef for stew
- 5 tomates
- 1 small onion
- 1 kilo of fresh spinach
- 1 teaspoon of salt
- 1 teaspoon of sugar
- cayenne pepper to taste
- 100 milliliters of vegetable oil
- 300 milliliters of water
Most commonly, this food is marketed integer, without crushing It is usually one's own cook who is in charge of drying the seeds and crushing them to create flour. In addition, this way the chef can choose whether to roast it in the oven for more or less time, as this enhances the flavor of the product. It is a very versatile. It can be part of stews, especially meat or vegetables, where it will always provide a new flavor. And its preparation is also more simple than other dishes. Cooking for at least 20 minutes on the fire will make the food ready for consumption. No more extra steps.
What do you think? Did you know this delicious additive for your stews? We are going to start looking for new dishes that bring us more inputs to our recipe gastronomic particular.
