Various Egusi (also called agusi, agushi, egushi) soups are favorites in Western Africa. The soup is thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, many of which are native to Africa). In Western Africa, these plants and seeds, as well as soups and stews made with them, are all called Egusi, and this is the name most commonly used outside of Africa.
You can find delicious Spinach & Agushi in London, thanks to the Ghanaian catering company: Jollof Pot.
- 4 oz agushi
- 8 oz smoked fish or cooked meat
- 10 dried shrimp, ground
- 2 medium sized tomatoes
- ¼ pint meat stock
- ½ pint palm oil
- 1 large onion
- 8 – 10 oz bitter leaves, chopped
- 1 clove garlic, ground
- salt and pepper to taste
- Grind agushi with onions into a smooth paste.
- Add a little stock to ground pepper, some of the onions, fish or meat and salt.
- Place the cooking pot on the fire and simmer gently.
- Mould agushi paste into small balls and drop into soup.
- Add the rest of the stock.
- Add the chopped bitter leaves and cook for another 2 minutes.
- Add the ground dried shrimp and allow to simmer for 1 minute.
- Serve hot with eba.