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How To Make Agushi Stew

Agushi stew is a Ghanaian favourite and is made from melon seeds of the Cucurbitaceae family. The seeds can come from different varieties like Cucumeropsis manniis which is the most common type of Agushi or Egusi or from other varieties. The stew is usually eaten with boiled yam, boiled plantains or boiled rice. This stew is a palm oil-based stew and has some fish in it as well. The seeds are ground and then either cooked before adding them to the palm oil stew or added directly to the stew. The cooking style is just a matter of preference. The seeds are eaten in West Africa and in Nigeria, the seeds are used to make Egusi soup typically eaten with pounded yam. Agushi or Egusi can also be used to thicken soups or roasted as a snack. The full recipe for Agushi Stew: https://gingerandseasalt.com/agushi-s... Happy Eating! ---------------------------------------- FOLLOW Ginger & Sea Salt: Instagram:   / gingerseasalt   Facebook:   / gingerandseasalt   Pinterest:   / gingerandseasalt   Website: https://gingerandseasalt.com