Entree: Cameroon – Central Culinary Region – Egusi Pudding (Steamed or baked cake of ground melon seeds mixed with greens, palm oil, and smoked fish or meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (200 g) ground egusi (ground melon seeds)
- 1/2 cup (120 ml) palm oil
- 1 large onion, chopped
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1–2 scotch bonnet or habanero peppers, minced (to taste)
- 8 oz (225 g) smoked fish, flaked (or 8 oz (225 g) smoked mackerel, flaked)
- 8 oz (225 g) cooked beef or goat, chopped (alternatively cooked chicken) (such as beef chuck)
- 8 oz (225 g) chopped spinach or bitterleaf (or a mixture), packed
- 2 tbsp (20 g) ground crayfish (optional)
- 2 large eggs (approx. 3 1/2 oz (100 g)), lightly beaten (helps bind; optional)
- 1 cup (240 ml) water or stock (adjust for consistency)
- 1 tsp (6 g) bouillon powder or 1 cube (optional)
- Salt to taste
- Banana leaves or aluminum foil for wrapping (no measurement)

Show original ingredient measurements

- 2 cups (200 g) ground egusi (ground melon seeds)
- 1/2 cup (120 ml) palm oil
- 1 large onion, chopped
- 2 cloves (6 g) garlic, minced
- 1–2 scotch bonnet or habanero peppers, minced (to taste)
- 8 oz (225 g) smoked fish, flaked (or 8 oz (225 g) smoked mackerel, flaked)
- 8 oz (225 g) cooked beef or goat, chopped (alternatively cooked chicken) (such as beef chuck)
- 8 oz (225 g) chopped spinach or bitterleaf (or a mixture), packed
- 2 tbsp (20 g) ground crayfish (optional)
- 2 large eggs (approx. 100 g), lightly beaten (helps bind; optional)
- 1 cup (240 ml) water or stock (adjust for consistency)
- 1 tsp (6 g) bouillon powder or 1 cube (optional)
- Salt to taste
- Banana leaves or aluminum foil for wrapping (no measurement)

Instructions

1. In a large bowl, combine ground egusi and palm oil; rub together with your fingers until mixture is crumbly and evenly coated with oil and has a uniform orange color. Add beaten eggs if using and mix to combine.
2. Sauté chopped onion, garlic, and minced pepper in 1–2 tbsp (15–30 ml) palm oil over medium heat until soft, about 4 minutes. Stir in ground crayfish and cooked meat pieces to warm through.
3. Fold the sautéed aromatics, flaked smoked fish, and chopped greens into the egusi mixture. Add 1 cup (240 ml) water or stock a little at a time until mixture holds together but is not soupy. Season with bouillon and salt to taste.
4. Grease a 9x5-inch (23x13 cm) loaf pan or line banana leaves. Pack the egusi mixture firmly into the pan or spread into wrapped banana leaves and secure.
5. Steam the filled pan or wrapped leaves over simmering water for 45–60 minutes, until the pudding is firm and a toothpick inserted in the center comes out clean. Alternatively, bake covered at 350°F (175°C) in a water bath for 45–60 minutes.
6. Allow the pudding to rest 10 minutes, then invert onto a plate or unwrap banana leaves. Slice and serve hot with boiled yams, plantains, fufu, or garri.