I love melon seeds commonly known as egusi seeds in most parts of West African but for the smell and the time it takes to cook. Growing up, mum taught me some really great shortcuts which come handy anytime I cook egusi. So now I’m sharing them with you because I love you guys like that! Here are 4 reasons why you should roast egusi before cooking.
Smart Cook’s Secret #1: It minimizes cooking time.
Cooking egusi can take time, especially if you are cooking a dish like egusi pudding which can take anywhere form 45 minutes to an hour depending on the size. Roasting your egusi seeds in a pan for about 10 minutes on medium heat minimizes cooking time by half.
Smart Cook’s Secret #2: It releases the oils.
Roasting egusi seeds facilitates the release of its unsaturated fatty acids and oils and enhances the taste.
Smart Cook’s Secret #3: It minimizes smell.
I personally do not like the strong smell of egusi. When you roast egusi prior to cookign, it gives it a roasty smell as the oils are released hence minimizin the strong scent of raw egusi.
Smart Cook’s Secret #4: It facilitates processing.
Have you noticed that cold egusi is difficult to process? Most often we have to add water and even so we still donot get that fine paste we desire for our soups, sauces and puddings. Roasting egusi or melon seeds facilitates blending in a food processor so much so that you will not need to add water during the process.
So there you have it but hush! It’s a secret!
Happy and healthy cooking xoxo