Egusi fills a Nigerian house with its smell long before it reaches the table. Ground melon seeds are cooked in palm oil until they set into soft, savoury curds, then loosened with stock, crayfish and pepper and finished with leafy greens.
The assorted version brings the mixed cuts, shaki, ponmo and beef among them, so the bowl carries real weight. The flavour is nutty and deeply savoury with a gentle to medium heat. Any swallow works, though pounded yam and eba are the usual choices. Prices are in RWF.
Come and eat with us in Remera, or order online for delivery or pickup anywhere in Kigali from Jollof Bistro.
