An essential ingredient in African cuisine

Egusi is made from whole African pumpkin seeds, also known as African pistachio in several countries, particularly in Cameroon. These seeds are at the heart of West and Central African cuisines. They are used in the preparation of iconic dishes such as ndolé, egusi soup, pistachio sauce, and many flavorful stews enjoyed across the continent.

A natural, raw, and versatile product

The egusi seeds are dried and kept whole. Thanks to this raw form, everyone can grind, blend, or pound them according to the desired texture. This way, you get a fresh base for your dishes, without industrial processing or loss of quality. Their mild, slightly nutty flavor brings richness and depth to sauces. They also naturally thicken preparations without any additives.

An authentic flavor and a customizable texture

Thanks to their whole form, the seeds can be ground very finely for a smooth, velvety sauce, or left slightly coarse for a more rustic texture. In addition, their plant-based richness adds roundness to dishes, while offering a warm flavor that pairs perfectly with meat, fish, leafy vegetables, and African condiments.

A traditional product that is easy to use

Packaged in 50 g or 100 g pouches, whole egusi is ready to be prepared according to your cooking habits. Whether you use a mortar, grinder, or blender, it delivers an authentic result and blends easily into all your African recipes.

Other names: African pumpkin seeds, African pistachio, egusi, egwusi.

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