I had some left over “egusi” pudding (pudding made from pumpkin seeds, assorted meat or dried fish and a mixture of spices like ginger, garlic, basil, onions etc.) I made about a month ago and didn’t know what to do with it. Since it is spinach week, I wanted to create a mouth-watering spinach dish. Adding pumpkin seeds, commonly known as egusi in Cameroon is one of the ways our grandmothers thickened and made soups or sauces more nutritive. If you have eaten egusi pudding you can imagine how delicious adding it in this dish is. If you are a newbie, I suggest you try it by all means!
To cook this delicious and nutritive dish, I simply defrooze my already prepared egusi pudding. Fried tomatoes and onion in a bit of rapseed oil, added my schredded egusi pudding, cabbage and spinach and that’s it!
If you are cooking with egusi or pumpkin seeds from scratch , blend your egusi in a food processor until fine. This process does not require adding water to blend. But if you are having a hard time blending, add water in the food processor.
SmartCooks Tip: Heat pumpkin seeds in a pan for 2-3 mins before blending to facilitate the blending process.
Some people like making their egusi to come out in lumps (I am not a big fan), to achieve this, pour ground egusi into fried onions and tomatoes and do not stir immediately, this will permit the paste to clot (yuck this sound like blood clotting…anyways you know what I mean :)). When the paste starts forming clumps, you can gentle stir the contents. When this is done, add your meat and/or fish. Then add vegetables last to keep them crunchy.
Below is the recipe using leftover egusi pudding. Make it vegetarian by leaving out the meat and fish. Try it out or simply cook from scratch as described above. Anyway you choose, zeeliciousness is guaranteed!Don’t forget to leave your comments in the comment area below and share this recipe with friends and family.
Happy and healthy cooking xoxo