Consumption:
In West Africa, they are a major ingredient in soups and a common part of daily meals. Crunchy, they thicken stews and help the meatballs taste. Some are soaked, fermented, boiled, and wrapped in leaves to form a favorite spice. They’re also toasted and ground into a ball like peanut butter. Some are roasted with peanuts and pepper and crushed into an oily paste that is used when consuming kola nuts, eggplants, and fruits. Egusi seed meal is compacted into patties that serve as meat substitutes. It is even said that the dry seeds placed on a hot pan will burst like popcorn and look like puffed rice.
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