Entree: Cameroon – Northern Culinary Region – Egusi Pudding (Savory steamed pudding made from ground melon seeds mixed with greens, smoked fish, palm oil, and seasonings)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 cups (200 g) ground egusi (melon seeds)
- 1/2 cup (120 ml) palm oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 smoked mackerel or smoked fish, deboned and flaked, approx. 8 oz (225 g)
- 2 cups (150 g) chopped waterleaf or fresh spinach
- 2 large eggs, beaten, approx. 100 g
- 1 tsp (5 g) ground crayfish or ground dried shrimp (optional)
- 1 to 2 scotch bonnet peppers, minced, about 0.5–1 oz (15–30 g) adjusted to heat preference
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) ground black pepper
- 2 cups (480 ml) warm stock or water, plus more as needed
- 1 tbsp (15 ml) vegetable oil for greasing
- Banana leaves for wrapping (optional)

Instructions

1. In a bowl combine the ground egusi and palm oil, rubbing them together until a wet crumbly paste forms and the oil is evenly distributed; set aside.
2. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced scotch bonnet and ground crayfish and cook 1 minute to release aroma.
3. Add the flaked smoked fish to the pan and stir to combine, then fold in the chopped waterleaf or spinach and cook just until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
4. In a large mixing bowl combine the egusi-palm oil paste, the sautéed onion-fish-greens mixture, beaten eggs, salt, and black pepper. Add warm stock gradually while stirring to create a thick, scoopable batter—aim for a consistency like stiff batter or soft dough; add more stock if too dry.
5. Grease individual small loaf pans or heatproof bowls with a little vegetable oil, or line with banana leaves. Pack the egusi mixture firmly into the molds, smoothing the tops.
6. Arrange the filled molds in a steamer basket over boiling water. Cover and steam gently for 45–60 minutes, or until the pudding is set and a skewer inserted into the center comes out clean; rotate molds once if steaming unevenly.
7. Remove from steamer, let cool 10 minutes, then unmold. Serve warm sliced, alongside garri, fufu, boiled yams, or plantains.