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Chicken
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Egusi

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from: Western Africa | cooking method: boiling-simmering

Chicken with Egusi

This chicken soup is thickened with flour ground from seeds of a melon or gourd (species of cucurbitaceae) called egusi. Look for egusi (also called agusi, agushi, egushi) in African or International grocery stores. Pumpkin seeds can be substituted, as can pepitas, which are available in Latin American grocery stores. Sesame seeds might also be used with some success.

logs floated to harbor for export, ghana

What you need

palm oil, peanut oil, or other oil for frying chicken
one chicken cut into bite-sized pieces
two or three onions, chopped
two or more cups of chicken broth or chicken stock, or buillon cubes
two tomatoes, or canned tomatoes, or tomato paste or tomato sauce
one cup egusi seeds (or substitute), roasted and ground
several sprigs parsley, or similar
water
cayenne pepper or red pepper, black pepper, salt

What you do

Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done.
As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes.
Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired.
Serve with Fufu, or Rice.

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African Proverb

Awodi nra ino aladire baje. (Yoruba) : When the hawk hoovers (over the yard), the owner of the fowls feels uneasy. N.B. -- So Horace, "Nam tua res agitur murus quum proximus ardet."
(from: Wit and Wisdom from West Africa, Richard Francis Burton)

Other African proverbs

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