A few years ago read 10 years, I attended a fundraiser in London. Instead of the the traditional “cutting of the cake”, they had egusi pudding which they referred to as the traditional cake. Now, I don’t know where they got that from, but I guess it’ll work for the title of this post. Anyways,a few weeks ago, I put this picture on facebook

Straight off the stove …

I was kind of amazed when my friend and favorite taster, Ms S, asked me what that was. I often assume, and wrongly so, that my readers are familiar with all the dishes I cook. I had to think long and hard, and the best thing I could come up with was, think of it like moi moi with egusi instead of black eyed peas. Now I don’t know how I would explain it to someone who does not know what moi moi is, but I am not there yet so whatever. But yeah, here goes egusi pudding my way

Pictorial summary of events ….

Started off with some ground egusi seeds. I had to buy a coffee grinder for this exercise, and I have to admit I was a little disappointed by the results. I do believe I’d have gotten the same results if I’d used a blender. Oh well …

Ground crayfish

The coffee grinder did a much better job with the crayfish, so I decided it did have a future in my already crowded kitchen.

Dry/smoked fish …

The dry fish was boiled for about 10 minutes to make it easier to chop it up and remove the bones. Once that was done the fish stock was used to mix the egusi into a paste of sorts. I added an egg into the mixture at this point. The egg helps to kinda hold the mixture together if that makes any sense to you. After checking to make sure there was enough seasoning in the pudding mix, the fish was the last to join the party.

Ready, set, cook …

At first, I tried to tie the egusi pudding like I did the kwacoco here. I gave up after my first try, and resorted to just pouring the batter into the middle of the foil sheet, and twisting it all toward the center. Some people may think of me as slightly ghetto urban, but I like to think of myself as the queen of improvisation. My pot was not big enough to accommodate the peaks on the egusi pudding bundles, so I used a metal bowl as seen above. I have to caution you against this because the steam from this pot is quite hot, and WILL burn you if not opened with great skill. Anyways, cooked these babies for about an hour, and they were ready to be devoured.

Bonne degustation …

Egusi pudding can be served with “sweet yams” as they are called in Cameroon. I have no idea what they are called here, thats if they are even available, but they have no connection to sweet potatoes. They could also be eaten with bobolo or miondo, both cameroonian staples made from fermented cassava. Now would be a good time to add that my very foolish friend, who happens to be nigerian refers to bobolo as that rubbery eba, but he is not to be taken seriously, they are delish!!!

Bobolo and egusi pudding …

A few things I will add, you could use smoke/dry meat or even fresh beef in addition to the fish. I didnt make any mention of pepper because I was making this for someone who was adamant about his dislike for pepper. It did taste pretty good though, and I am not just saying this because I cooked it. Sadly, I do not have a detailed recipe because I forgot my recipe book at home, but should you have any questions feel free to holler at me; leave a comment or send me an email. Thanks for stopping by, I truly do appreciate it.

Bisous, Bils


3 Replies to “Traditional Cake”

  1. Thanks for this post. I have one question though, what do you put under the pot so that the water should not be in direct contact with the bundles.I am really dying to try this out one of these days.

    1. Hi Yve! Thanks for stopping by. And man, I am a village girl, so I always use any glass bowl that can cover the base of the pot when overturned. That way the bundles dont come in contact with water directly. Let me know if this helps

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