- 4 cups egusi (melon seeds)
- 300g beef, cut into bite sizes
- 4 garlic cloves, crushed
- 2 whole eggs
- 2 habanero (scotch bonnet) peppers (optional)
- 2 tbsps. crayfish, crushed
- 2 tsps. white pepper
- 2 tsps. vegetable oil
- 1 medium onion, finely chopped
- 1 medium catfish, dried
- 10 grauns of bush pepper (black pepper corns aka SAP in Cameroon)
- Salt and beef seasoning to taste
- 1 packet Sympli ripe plantain fries
- 500ml oil for frying
How to Prepare Egusi Pudding & Ripe Plantain.
In a pot, add beef, onions, white pepper, garlic, habanero peppers as well as salt and seasoning to taste.
Add water and bring to a boil. Cook until beef is tender. Your beef should cook pretty fast because of the small sizes.
Add catfish and cook for an additional 5 minutes, adding a little bit of water if necessary. You want to make sure that you have very little stock at the end of the cooking process.
Toss egusi seeds in a pan for about 3 minutes to stimulate the oils and enhance the taste. Then blend it with about a cup of water into a very smooth paste.
Pour content into a bowl and add the cooked beef, crayfish, and eggs. Eggs help bind the pudding so that it doesn’t break when cooked.
Now add more salt and seasoning if need be but do not overdo it or your pudding will be too salty. Mix thoroughly.
Scoop a generous cooking spoon or two into thoroughly cleaned and warmed plantains or banana leaves. You should have about 3 – 4 moderately large bundles.
Steam egusi pudding for 45 minutes.
While egusi pudding is steaming, heat a skillet or pot, add oil and fry plantains from frozen until golden brown.
Serve egusi pudding with plantain for lunch. Visit the Home page.