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Egusi seeds are used in making egusi soup; the soup is thickened with the seeds. Melothria sphaerocarpa, which egusi seeds are from, grows throughout central to western Africa and is used by different ethnic groups in these regions to prepare the soup, and the origins of the soup are deeply rooted in the Yoruba culinary [6] Egusi soup is a very popular soup in West Africa, with considerable ...
Soak fast-germinating seeds such as turnip, cabbage, and bean for 2 hours. Soak average-germinating seeds such as cucumber, melon, lotus, and squash for 4 hours. Soak slow-germinating seeds such as rice, barley, and tomato for 7 hours. Soak other seeds such as potato, ginger, garlic, and taro for 0.5–1 hours.
Melon soup – soup prepared with melon as a primary ingredient; Pinakbet – usually includes bitter melon, [2] and is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. [3] Stuffed melon – Turkish dish made of melon stuffed with meat and rice. [4] [5]
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1. Beat the picante sauce, honey, lime juice and oil in a large bowl with a fork or whisk. 2. Add the spinach, cantaloupe and avocado and toss to coat.
Melothria sphaerocarpa is a species of melon native from southern Mexico and the Dominican Republic through Central America to tropical South America. It has been introduced to western tropical Africa, [1] where has been known under the synonym Cucumeropsis mannii, and is grown for food and as a source of oil, more often for the seed oil than for the fruit.
This easy fruit smoothie calls for just three ingredients: yogurt, fruit juice and frozen fruit. Mix up your fruit combinations from day to day for a healthy breakfast or snack that never gets boring.
Make booze-soaked fruit:Strawberries, pineapple, and watermelon all make delicious "drunken fruit" recipes. These are great for topping a dessert or snacking on responsibility.