• 
  ▢
  
  
  3
  cups
  of Egusi

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  ▢
  
  
  1/2
  cup crayfish- ground

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  ▢
  
  
  1
  cup
  smoked meat of choice or fish-sliced (options include beef, dried or smoked fish of choice, boiled chicken or smoked turkey)
  I used smoked beef and chicken

• 
  ▢
  
  
  2
  cups
  water

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  ▢
  
  
  1/2
  large crayfish seasoning cube

• 
  ▢
  
  
  1
  teaspoon
  salt

• 
  ▢
  
  
  1
  egg
  optional

• 
  ▢
  
  
  1
  ground hot pepper – habanero, scotch bonnet or chili

• Put the egusi seeds into a blender and grind them until fine. This is a dry blending process, so there’s no need to add water. I recommend using the smaller compartment of your blender, as it’s excellent for achieving a finely ground, consistent texture. Blend in small batches to ensure uniform results.
• Pour the ground Egusi into a mixing bowl. Use a wooden spoon to break down any small chunks. Now, add the ground crayfish, hot pepper, and seasoning (salt and a seasoning cube like Maggi) to the bowl.
• Gradually add about three-quarters of the water to the mixture and stir thoroughly to form a smooth paste. Adding all the water at once can make it challenging to achieve a lump-free consistency. Once smooth, incorporate the remaining water and mix well.
• If using, crack in your egg and mix it thoroughly into the egusi paste.
• Stir in your dry or smoked fish and shredded chicken or beef, ensuring all ingredients are well incorporated throughout the mixture.
• Line the bottom of your steaming pot with some banana leaves or aluminum foil to create a protective base. (Refer to the video for a visual guide on how to do this effectively). Pour two cups of water into the pot and place it on medium heat.
• To form each pudding bundle, place a banana leaf into a deep bowl and gently press the center to create an indentation. Lay another banana leaf across the first one for extra strength. Scoop two generous amounts (about two large ice cream scoops) of the egusi mixture into the leaves. Carefully gather the edges of the leaves to securely enclose the mixture, then tie it with kitchen wrap or a strips of plastic bag. If using aluminum foil, simply gather and press the ends of the foil together after adding your mixture.
• Place each prepared bundle into the steaming pot. Repeat this process until all of the egusi mixture has been bundled.
• Once all bundles are in the pot, cover them with another banana leaf or a piece of foil to trap the steam effectively. Allow it to cook for approximately 60 minutes. Remember to check the water level every 10 minutes and add 1-2 cups of water as needed to prevent burning, but be careful not to overfill.
• After about an hour or slightly more, your savory Egusi Pudding should be perfectly cooked and ready to enjoy! Carefully remove the bundles from the pot, unwrap them, and serve.
• Savor your Egusi Pudding as is, or pair it with your favorite boiled starchy side. My personal favorite is with boiled ripe plantains! Other fantastic options include boiled yams, cassava (yuca), or bobolo/miondo (steamed fermented cassava) for a truly authentic experience.

Nutrition