Cameroon – Egussi Pudding
by Nghonazie Annabel
Egussi pudding is a delicious meal which is made from egussi and other ingredients. Egussi pudding is common in the center region of Cameroon. It is mostly prepared by the Bassa and Ewondo tribe people. Even though this meal is common in the center region, it is prepare all over Cameroon but not very frequent as egussi is somehow very expensive. This particular meal is a tradition meal in some villages in Bamenda the North West region of Cameroon. For example in Bafanji village, egussi pudding plays a very important role in traditional weddings. In this tradition, there is a dish call “mother’s dish” where some delicious meals are put in large quantities and egussi is the key meal in this dish. If the dish is unveiled and there is no egussi pudding in large bundles, the dish will be rejected. Egussi pudding is also considered as cake in most occasions especially in traditional occasions like inaugurating a village hall, installation of traditional rulers etc. In general, egussi pudding is a very delicious meal which can be eaten with ripe plantains, bobolo, coco yams and it can be taken for a picnic as well.
Cooking method. Egussi pudding is prepared by the steaming method where the bundles doesn’t come in direct contact with water.
- 5 cups of cracked egussi
- Meat and fish
- White pepper
- Black pepper
- Ground Hot pepper
- Groundnut oil
- 5 raw eggs
- Maggi and salt
- Plantain leaves
- Ripe plantains
- Put white pepper and black pepper in the cracked egussi and grind
- Peel and boil plantains
- Boil meat and fish , cut into smaller pieces and keep
- Pour the ground egussi into a plastic bowl and add 2 cups of water
- Use a wooden spoon and mix well
- Beat eggs very well and pour in the mixture
- Add ground hot pepper, crayfish, meat, fish, groundnut oil, maggi and salt and mix rigorously. keep mixing until it becomes smooth
- Warm the plantain leaves and place in a small bowl
- Scoop out desirable quantity of the mixture and put on the plantain leaves
- Carefully fold the leave and tie with plantain ropes or
Line the bottom of a pot with a stainless steel plate and put water into the pot making sure it doesn’t cover the plate
Carefully place the tied bundles in the pot and put on the fire
Cook for 3-4 hours. It is advisable to cook well and for a longtime so that it doesn’t disturb the stomach
- When it’s ready, remove and serve with boiled ripe plantains
Enjoy every particle of this delicious meal
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