Recipe
Egusi soup with pumpkin leaves
Ground melon seed thickens into something rich and nutty. Ugu goes in at the very end so it keeps its bite and its colour.
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What to cook, what is in season, and how to use it — from West African and Caribbean kitchens.
Recipe
Ground melon seed thickens into something rich and nutty. Ugu goes in at the very end so it keeps its bite and its colour.
Explore article
Recipe
Smoky, deeply savoury and worth the argument. The base is a slow-cooked pepper stew — rush it and you get orange rice, not jollof.
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