Although the egusi looks almost identical to its cousin, the watermelon, don’t be fooled, they are actually quite different. Because the egusi is filled with very dry, bitter flesh, the seeds are the true delicacy of this melon. Composed of nearly 50 percent edible oil and another 30 percent pure protein, these little seeds pack a lot of nutrition into a very small package. In many parts of Africa, where farmers lack access to meat or dairy, the high oil and protein content can make an excellent dietary supplement.
While the seeds are often shelled and eaten individually as a snack, many processed forms of the seeds have made their way into common cooking practices. After soaking, fermenting, or boiling, the seeds take on different flavors and are frequently added to thicken soups and stews. On their own, the seeds can also be roasted and ground into a spread like peanut butter. With further preparation, egusi-seed meal can be pressed into patties to be used like a meat substitute, and its oil can be used for cooking.
The egusi can also be an important supplementary baby food, helping prevent malnutrition. Blending the seeds with water and honey produces a milky liquid that can be used as formula if breast milk is unavailable, making the plant as diverse in its uses as it is easy to grow.
