The concept of Egusi cream pasta has lingered in my mind for some time. Reflecting on my culinary philosophy, I’ve always emphasized that my recipes should be rooted in locally available ingredients. While foreign influences may inspire, as long as the components are abundant on Nigerian soil, I’m inclined to experiment and innovate. This ethos was particularly sparked by the growing demand for dairy alternatives, driven by increasing allergies among children to dairy, gluten, and other elements not as prevalent in my own childhood.
Observing the rise of oat milk, almond milk, and soy milk as household staples, I noted their exorbitant prices in Lagos, making it challenging for many to afford. This prompted me to explore the idea of Egusi cream as a viable alternative. While initially hesitant about the outcome, I realized that perhaps we underestimate the versatility of our local ingredients beyond their conventional uses.
After much contemplation on various approaches, I decided to boil the egusi with ample water and strain the milk from it, concerned that simply blending and sieving might yield a texture too thick for my liking. In retrospect, thickening with cornstarch may have been unnecessary had I opted for the simpler method. Nevertheless, I invite you to experiment with both techniques and share your feedback on this Egusi Cream Pasta recipe.
EGUSI CREAM PASTA RECIPE
Ingredients:
90g Penne Pasta
52g Diced Prawns
50g Egusi Powder
10g Stockfish
2 Pieces of Habanero Pepper (Yellow & Red)
25g Onions
10g Garlic
2 Sprigs of Basil
5g Seasoning Powder
1 tsp Black Pepper
1/2 tsp White Pepper
1 tsp Italian Seasoning
1/4 Cup White Wine
10g Butter
10ml Olive Oil
200ml Water (for Egusi)
1 L Water (for Boiling Pasta)
2g Cornstarch
Method:
1. Boil the pasta halfway with the stockfish. Remove the stockfish and reserve the pasta water for later use.
2. In a pan, heat butter and olive oil, then sauté onions and garlic. Add diced prawns and season with seasoning powder, black pepper, Italian seasoning, and white pepper. Deglaze with white wine.
3. Pour in the reserved pasta water and simmer. Add the pasta and continue cooking.
4. Toast the egusi powder, then boil with 200ml water for 5 minutes and strain.
5. Incorporate the strained egusi liquid into the pasta.
6. Add habanero pepper and basil, then stir in dissolved cornstarch.
7. Stir well and serve hot.
