Snacks. For trail mix. Eating out of hand. Mixing in cookie dough. Or pie crust maybe? Bread even?
I’ve always wanted to snack on Egusi seeds, as a lover of pumpkin seeds. Finally, I decided to try it and the end result is yum. Surprisingly.
I think I had my mind on soup and creamy so this was an interesting discovery. I like trying out ingredients in new ways so applying ‘savoury’ ingredients to sweet, particularly.
These are simply toasted in a frying pan, heated with a bit of oil, olive in my case, stirring constantly so they toast proper without burning.
Ramon has made them with butter. That sounds lush. I’m going to try a beurre noisette version. Brown butter, that is.
I seasoned mine with salt and red chilli powder.
They puff up when you toast them – you’re left with a pocket of air in the middle but they take so long to cool down desperate as I was to eat them. Of course I got tired of waiting, so I kept sneaking bites and tossing them from palm to palm to cool….before I could snack on them.
What do they taste like? Part sesame seed, part peanut, part cream.
I’m thinking suya-spiced and curried. And more. And Egusi brittle, with peanuts and sesame seeds maybe. We’ll see.
They are worth a try, Honestly. My oldest daughter loved them. I’m going to get the others to try.
What do you think?
[wpurp-searchable-recipe]Toasted Egusi Seeds – – – [/wpurp-searchable-recipe]