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Egusi gourd is identical in appearance to a watermelon, but the flesh inside is bitter and yellow or green instead of sweet and red. Some even call the fruit bitter apple because of its sour taste. Egusi are grown predominantly for their interior seeds which are similar in size to small pumpkin seeds; oval shaped, white on the inside with a light tan shell. The plant of the gourd is a creeping annual with hairy stems, forked tendrils and three-lobed leaves. Egusi seeds are similar in flavor to pumpkin seeds.Egusi seeds are used as thicker for soups and stews throughout west Africa. Ground into a paste with small amount of water Egusi seeds are used as a thickener for soups and stews throughout West Africa. Ground into a paste with a small amount of water, Egusi seeds are added to sauces and soups towards the end of cooking to create a curdled, scrambled egg like texture that is neutral in flavor. It is often added to leafy vegetables with other seasonings. The seeds can also be roasted as a snack, ground and formed into patties, roasted into a spread like peanut butter, or fermented and added to soups or stews. To store keep Egusi seeds in a cool dry place, seeds will keep up to a year. Egusi seeds are used as a thickener for soups and stews throughout West Africa. Ground into a paste with a small amount of water, Egusi seeds are added to sauces and soups towards the end of cooking to create a curdled, scrambled egg like texture that is neutral in flavor. It is often added to leafy vegetables with other seasonings. The seeds can also be roasted as a snack, ground and formed into patties, roasted into a spread like peanut butter, or fermented and added to soups or stews. To store keep Egusi seeds in a cool dry place, seeds will keep up to a year. Egusi seeds are used as a thickener for soups and stews throughout West Africa. Ground into a paste with a small amount of water, Egusi seeds are added to sauces and soups towards the end of cooking to create a curdled, scrambled egg like texture that is neutral in flavor. It is often added to leafy vegetables with other seasonings. The seeds can also be roasted as a snack, ground and formed into patties, roasted into a spread like peanut butter, or fermented and added to soups or stews. To store keep Egusi seeds in a cool dry place, seeds will keep up to a year. Egusi seeds are used as a thickener for soups and stews throughout West Africa. Ground into a paste with a small amount of water, Egusi seeds are added to sauces and soups towards the end of cooking to create a curdled, scrambled egg like texture that is neutral in flavor. It is often added to leafy vegetables with other seasonings. The seeds can also be roasted as a snack, ground and formed into patties, roasted into a spread like peanut butter, or fermented and added to soups or stews. To store keep Egusi seeds in a cool dry place, seeds will keep up to a year. Egusi seeds are used as a thickener for soups and stews throughout West Africa. Ground into a paste with a small amount of water, Egusi seeds are added to sauces and soups towards the end of cooking to create a curdled, scrambled egg like texture that is neutral in flavor. It is often added to leafy vegetables with other seasonings. The seeds can also be roasted as a snack, ground and formed into patties, roasted into a spread like peanut butter, or fermented and added to soups or stews. To store keep Egusi seeds in a cool dry place, seeds will keep up to a year.