Egusi Pudding Recipe: Authentic Nigerian Melon Seed Pudding

How to Make Egusi Pudding

• 3 cups egusi (melon/pumpkin seeds)
• 1/2 cup ground crayfish
• 1 cup smoked meat or fish, sliced (beef, smoked fish, chicken or turkey)
• 2 cups water (adjust as needed)
• 1/2 large seasoning cube
• 1 teaspoon salt
• 1 egg (optional)
• 1 ground hot pepper (habanero, scotch bonnet or chili)

• Dry-grind the egusi seeds in a blender until fine. Work in small batches for an even texture.
• Transfer the ground egusi to a bowl and break up any lumps with a wooden spoon. Stir in ground crayfish, pepper, salt and the seasoning cube.
• Add about three quarters of the water and mix into a smooth paste. Reserve the remaining water and add gradually until the mixture reaches a thick, pourable consistency.
• If using, beat and add the egg and mix thoroughly.
• Fold in your smoked or dried fish and shredded meat, stirring to combine.
• Line a pot with banana or plantain leaves, or use aluminium foil. Pour about 2 cups of water into the pot and heat to a gentle simmer.
• Place a banana leaf in a deep bowl, press the centre to form a small well, then lay another leaf across it. Spoon about two large scoops of the mixture into the leaves, gather the edges securely and tie with kitchen twine or wrap. If using foil, gather and press the edges to seal.
• Arrange the wrapped bundles in the pot. Cover them with an extra leaf or foil to keep steam in. Steam for about 60 minutes, checking every 10 minutes and adding small amounts of water if needed—only 1–2 cups at a time to avoid burning.
• After an hour (or until set), remove the bundles, unwrap and serve.
• Serve the pudding on its own or with a starchy side like boiled ripe plantains, boiled yams, cassava (yuca) or bobolo/miondo.

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