Egusi

(Agusi, Agushi, Egushi, etc.) Flour ground from seeds of various species of Cucurbitaceae (the plant family that includes gourds, melons, pumpkins, and squashes, many of which are native to Africa). In Western Africa, the plants and seeds, as well as soups and stews made with them, are all called Egusi, and this is the name most commonly used outside of Africa. In Central Africa’s Congo River region, Egusi is called Mbika. Egusi not only serve to thicken soups and stews, but also add flavor and protein to the dish.