Recipe of the day: Try Cameroonian Egusi pudding cake
Egusi pudding cake is a savoury meal made with melon seeds and typically eaten in Cameroon, West Africa.
1 hour 30 minutes
Main or side dish
1. Put the egusi seeds into a blender and grind, dry.
2. Pour ground Egusi into a bowl. Use a wooden spoon to break down chunks if any. Add in ground crayfish, pepper and seasoning (salt and maggi)
3. Add in three quarters of the water and mix into a smooth paste. Add in the remaining water and mix well. Don't put all the water at once.
4. Add in your egg and mix well.
5. Add in your dry (or smoked fish) and shredded chicken (or beef) then stir to incorporate.
6. Line your pot with some banana leaves or aluminium foil to create a base for steaming. Pour two cups of water into pot and place on medium heat.
7. Fold two banana leafs in a deep bowl as you would for banana leaf moin-moin. Pour two scoops (about 2 large ice cream scoops) of the mixture into the leaves. Gather together carefully to ensure mixture is secure then tie with a kitchen wrap or any plastic bag transformed into a tie. If using aluminium foil, you do not need to tie - just gather the ends of the foil together after pouring in your mixture and press to secure.
8. Place every bundle into prepare pot. Repeat for the rest.
9. When all bundles are in the pot, cover with another banana leaf or foil so the steam doesn't escape. Allow to cook for about 60 minutes. Check to add water every 10 minutes so it doesn't burn. Be careful not to add a lot of water. You only need 1-2 cups at a time. Turn off heat after an hour or so.
Your egusi pudding cake is ready! Enjoy the Cameroonian delight.
JOIN OUR PULSE COMMUNITY!
Eyewitness? Submit your stories now via social or: