Hello Ma. Sorry pls next time try to steam the meat and fish then use the stock water in preparing the egusi instead of normal water. Just a suggestion we are learning new things every day 😊❣😍
Good suggestion. That's what I usually do but I feel like we all have specific ways of cooking and we shouldn't tell someone what to add or what not to add. As long as it taste good, that's fine. If precious should ask we all to suggest methods, you won't stand it. People will be like "add carrots, add tomatoes, add basil, add Celery, Bell pepper, etc." Unless asked, we should keep our suggestions to ourselves. Before I forget, I love Precious for 1 thing. She uses very few and simple ingredients yet I can attest that her food taste great. I cook most things with simple ingredients like she does and it's great.
We also shouldn't believe so much in meat/fish stock. I use to have same believe too. Like I can't cook certain meals without the stock. That's a big misconception. It makes it sound like vegetarian food isn't good. Food cooked without stock still tastes amazing. As long as you are a good cook, your food will still taste great regardless.
Hello, you look natural and beautiful even without make-up just to add a little bit to the recipe. hope you don't mind. after your mixture is well mixed, add 1-2 tablespoons of vegetable oil before wrapping so as to avoid sticky on the leaf when cooked as i noticed you opened. thanks
I’m getting flashbacks from my childhood watching your videos! Thankyou so much for making them. Please show us how to make bobolo, miyondo, quilli quilli and adaqua!!💚💚
I am very happy to have you to help me. My husband is Ghana so all of this is new to me. This was my first meal by myself. Thanks for the help. I don't like Ghana food BUT I love this.
Just made this, delicious! I used home slow cooked turkey. I used the Nigerian leaf for moi moi to tie mine. I added my potatoes to steam whilst the egusi was cooking. Very delicious
I had never tried cooking this and i was so scared of doing it. When i discovered this post, i followed every step as you did it and mone came out perfect. Thanks a lot. Keep up the excellent work. Now i am proup to say i can cook egusi pudding 😆😆😆😆😆😄😄
We are so blessed with your channel aunty Precious! I love cooking and trying new recipes. Here everything is well explained and easy to understand !! My Cameroonian Fiancé is the most lucky 😍
I was told when Maggie is too hard place it on the stove next to where you’re cooking Or on top of the lid Of the saucepan the heat will help make Krushing it easier.
was worried abt the sort of "runny" texture bt it turned out just fine. I'll try makin my mixture lighter jst like that n c...... my fav part of ur vids r wer u taste test😂😂. i mk dat same face,it's like "dang,i cnt believe i made that". Lol. ur a joy to watch precious😊😊
i almost had a problem with my friend one time because she made the texture very ligh when we were cooking. But it came out just fine in the end like here.
Egusi pudding is THE best side dish ever!!! THE best thing to pair it with is BOBOLO!!! I'm originally from Cameroon and this is one of my FAVORITE dishes and would HIGHLY recommend :-)
I had been in Cameroon I prepared it and I liked much. Missed my favourite dishes of Cameroon. When I see your recepies just now . I am going to try again in Kerala👍
You really rock. I have watched you for a while and I love all your videos. The humming when tasting your food is the best part for me. Thank you for sharing!
@@PreciousKitchen You are the great grandmother of Cameroon Cuisine online. I first heard of you from a friend who visited us from Sweden about 2 years ago!
Its dangerous using Aluminum foil for cooking.Aluminum foil contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments. I'm in Germany and I have never seen a banana leaves hier. Sad I won't be able to cook this.😢 really delicious and a good choice for Christmas 😢😢😢.
Quick question Precious, whenever I add Crayfish it makes it taste bitter. Can I just stick to making it without crayfish maybe use "maggi crayfish" instead
Thank you for this video. I stumbled on a recipe where the person added garlic and black pepper and that caused my pudding to be bitter. Was so devastated. Will definetely try your recipe ❤
Hi Faith, you need a strong leave to wrap Egusi Pudding. So spinach leaves won't work here. You could wrap the mixture in aluminum foil and steam. If you are not comfortable with using aluminum foil to wrap your food, use ramekins: place the mixture in ramekins then cover with foil. Place water in a baking sheet, place the ramekins on the sheet then bake until done. Almost the same way you will bake a cheesecake. It should take about 45 minutes to an hour to cook this way in an oven at 400 degrees Fahrenheit (200 degrees Celsius). Let me know if you have any more questions. ❤
i just made mine but i forgot the egg, still on fire. I will soon see the result . I had never tried without eggs, hope it won't change the taste. I used baking paper to wrap, since aluminium is controversal... Will let you know on the facebook page cameroonian foodies
I have a question I know that you can bake koki beans and koki corn in the oven can you do the same with egusi pudding. Can you use plastic cup to make it as well. Has anyone else tried this method
Precious Kitchen some Nigerians do moin moin in a plastic container and put it in the oven. 1st question- Can you do egusi pudding in the oven? 2nd question- Do you think you can use the plastic container method?
ndenecho tracey I think the plastic container is actually silicon, which is safe in the oven. So yes, you can use that method and yes, you can make egusi pudding in the oven.
For people who are just learning to cook these meals now the oven will be difficult for you because these meals take long to cook. Aluminium foil and plastic containers are not good for you.
@Papa Jose vos explications sont exactes ! La courge dont les graines sont l'egussi, n'est pas comestible ! On récupère juste les graines qui sont ecossées pour la récupération des amandes qui sont les égussis. Je crois qu'on peut remplacer les egussis par les graines de courge commercialisées déjà concassées !
A small controversy here😄 I have heard it translated as " melon seeds" a lot. Lately, I have read " pumpkin seeds" but I know the African pumpkin is different from the American type. In the same way there are several types of melons.
Rivera Produce Corporation/ African and Caribbean Food Distributors 1278 Produce Row, Los Angeles, CA 90021 They have great price for the egusi. Thank you for the recipe!
I am a Cameroonian from north west religion an that is my traditional meal we Cook it, the species are garlic, Ginger, Bush pepper Bebe and pepper after that you now blend your spices after blend your watermelon seed with crayfish after that you now steam your meat and your fish by adding salt and Maggi with the spices then you put water into the steaming meat and a little bit of oil to boiled after that you remove some water from the steaming meat and add to the egusi and mixed it after mixture you add some water again when tiering you can put you fish in the egusi because if you put it in the egusi why mixing it may got scattered in the mixing bowl after that you now add your egg it may be one or two it depends the quantity of the egusi after adding your egg your mixed again and tied it Cook for 90munite to avoid the raw smell of the egusi after that you put it your oven to heart so that all the water may dry may be is because is not their traditional meal that why she don't no mush about it or is her own way of cooking i
@@mamafrikamamafrika477 of cause if you don't no a bit of galice and jinjer support to be added to have a good flavour my mother done add it in egusi but I love adding it I no bush pepper and bebe is the main think for egusi many traditional meal are not Cook the way our ancestors we cooking before i corrected her because she was using cool water instead of steaming her fish,meat and order ingredients together in order to have good mixture's, I also mention may be is her own way of cooking, so that could be my on way of cooking too, so please dear done die on my comment section you better weak up from that dyeing sport, I love anti precious cooking recipients it has help me to Lent order Cameroon's cultural and traditional meal.
@@lopienkehrobson0299 ok dear I will not die again ohhhh🤣🤣🤣 Now I understand the garlic and ginger is your twist. I thought you meant it was traditionally done with those. And yes you were right with the stock process. Stay blessed honey and happy to read from u.😘. One day I will close my eyes and try adding ginger and garlic. But you know push pepper brings out the egussi pudding as traditional as it should be right? Maybe you don't like that exotic taste. Cheers dear.
@@mamafrikamamafrika477 okay dear thanks for understand ,we all are leaning I even cook mbongo chobi for my first time true anti precious recipient when I was watching the video I went down to comments section and I saw someone comments written there you have disrespected my traditional meal, we done put tomato's, galice ,jinjer, she also wrote there everybody want to cook Bafaw traditional meal which they will not do it better like the Bafaw people when I saw the comments it was so funny to me because she her self also came to Lent order Cameroon's cultural meal, when I tried that anti precious method it was so good when I went to buy the ingredients I never know how to call some of the ingredients in French well because I live in Gabon their main language is French which I done speak it well when I went to buy luckily it was a Cameroonian who was selling also a Bafaw woman I told her I done no much about this mbongo chobi please you're from Bafaw show me all the ingredients and she did she listed every think anti precious listed,when I prepare it ,it so delicious until my husband even praised me for doing a great job for my first time of cooking mbongo chobi, when cooking egusi next time try to add just a pitch of galice and jinjer stay bless thanks so mush.
@@lopienkehrobson0299 okay honey , I will try it one day and will update you. Regards to your family. How is life in Ghabon? Will love to visit one day.
Majority of African stores in the States don’t sell banana leaves, I’ve shopped at a lot of them in different states and never found it there. But it’s in a lot of Asian stores. You can’t promote what isn’t true.
Hello Ma. Sorry pls next time try to steam the meat and fish then use the stock water in preparing the egusi instead of normal water. Just a suggestion we are learning new things every day 😊❣😍
Good suggestion. That's what I usually do but I feel like we all have specific ways of cooking and we shouldn't tell someone what to add or what not to add. As long as it taste good, that's fine. If precious should ask we all to suggest methods, you won't stand it. People will be like "add carrots, add tomatoes, add basil, add Celery, Bell pepper, etc." Unless asked, we should keep our suggestions to ourselves. Before I forget, I love Precious for 1 thing. She uses very few and simple ingredients yet I can attest that her food taste great. I cook most things with simple ingredients like she does and it's great.
We also shouldn't believe so much in meat/fish stock. I use to have same believe too. Like I can't cook certain meals without the stock. That's a big misconception. It makes it sound like vegetarian food isn't good. Food cooked without stock still tastes amazing. As long as you are a good cook, your food will still taste great regardless.
Great suggestion. Precious's recipe is healthy and delicious. I will try your suggestion though because it will be very tasty and yummy too. Thanks.
I think she is avoiding ovrr cooked too soft meat. Meat abroad isnt hard and natural as meat back homr
Hello, you look natural and beautiful even without make-up
just to add a little bit to the recipe. hope you don't mind. after your mixture is well mixed, add 1-2 tablespoons of vegetable oil before wrapping so as to avoid sticky on the leaf when cooked as i noticed you opened. thanks
Philomina PEPROKOH thanks dear! Adding a little vegetable oil is a great idea. Thank you for sharing!
I’m getting flashbacks from my childhood watching your videos! Thankyou so much for making them. Please show us how to make bobolo, miyondo, quilli quilli and adaqua!!💚💚
I am very happy to have you to help me. My husband is Ghana so all of this is new to me. This was my first meal by myself. Thanks for the help. I don't like Ghana food BUT I love this.
Omixhael Williams dts Cameroonian food dear
Omixhael this is Cameroonian dish ohhh
Its Cameroon food
Just made this, delicious! I used home slow cooked turkey. I used the Nigerian leaf for moi moi to tie mine. I added my potatoes to steam whilst the egusi was cooking. Very delicious
Thank you so much for this. I just finished preparing mine n I enjoyed it. Thank you so much this was very helpful ❤❤❤
You're welcome 💜 💜💜💜
Great job. keep making Kamer proud
Jenny NT thank you so much!
Ur cooking is so clean i like that .
Sai Sau thank you.
it is so statisfying to watch you cook! And the way you are explaining every steps..i love it!big up to you precious
Thank you, dear.
I had never tried cooking this and i was so scared of doing it. When i discovered this post, i followed every step as you did it and mone came out perfect. Thanks a lot. Keep up the excellent work. Now i am proup to say i can cook egusi pudding 😆😆😆😆😆😄😄
Carine Nalowa Yes! Thanks for the feedback, dear.
We are so blessed with your channel aunty Precious! I love cooking and trying new recipes. Here everything is well explained and easy to understand !! My Cameroonian Fiancé is the most lucky 😍
I guess this meal is good for diabetics, right ?
thanks precious kitchen for sharing your experience. i learn a lot from you
Feudjio Yvan so happy to hear that. You are welcome.
My secret ingredient for pudding is bush pepper. Try it
That’s true it’s an important ingredient in Egusi pudding .
U are very correct.it leaves a good favour.I love using it each time I cook anything egussi,be it pudding or soup
You are right
Even white pepper makes sense with egusi
Are you referring to Black pepper?
I was told when Maggie is too hard place it on the stove next to where you’re cooking Or on top of the lid Of the saucepan the heat will help make Krushing it easier.
Grinding d maggie in a dry mill blender is also a short cut to it.
The banana leaves adds a big flavour to the egusi pudding . Really love your style of cooking
Best tutorial ever!!!
Thanks to you, now I've one more item on my limited menu.
Perfect wifey!
Black Swan you are most welcome! Enjoy!
That’s a great job by you , I learn some cooking skills. Thanks 🙏🏿🙏🏿🙏🏿
Happy to hear that. You're welcome.
was worried abt the sort of "runny" texture bt it turned out just fine. I'll try makin my mixture lighter jst like that n c...... my fav part of ur vids r wer u taste test😂😂. i mk dat same face,it's like "dang,i cnt believe i made that". Lol. ur a joy to watch precious😊😊
Ngamba Terez 😂😂 thank you so much darling. Thank you!
i almost had a problem with my friend one time because she made the texture very ligh when we were cooking. But it came out just fine in the end like here.
I will try something new each month. He will think I know how to make his Ghanaian food.
Love you
🤣🤣🤣My same thought.lol..Infact I'm an expert right now
Missing my mom so much, feel lk gox home. Thks sis 4 e video
Thanks for sharing. I will definitely try this recipe.
Egusi pudding is THE best side dish ever!!!
THE best thing to pair it with is BOBOLO!!!
I'm originally from Cameroon and this is one of my FAVORITE dishes and would HIGHLY recommend :-)
You are a wonderful cook keep it up.
Thank you, Precious, I am not Cameroonian but I love egusi pudding. May you please show us how to make groundnut pudding.
Glad you enjoy it, dear. Sure, I will do groundnut pudding too with time.
I had been in Cameroon I prepared it and I liked much. Missed my favourite dishes of Cameroon. When I see your recepies just now . I am going to try again in Kerala👍
You really rock. I have watched you for a while and I love all your videos. The humming when tasting your food is the best part for me. Thank you for sharing!
I love your videos too! Thanks for your kind words. 💜
@@PreciousKitchen You are the great grandmother of Cameroon Cuisine online. I first heard of you from a friend who visited us from Sweden about 2 years ago!
great job...just love the mixture,other recipes make it soo hard,I like my pudding moist like that. Thanks for sharing.
Mendi Emmanuela thanks dear.
yummy yummier yummiest u are the best precious...it's traditional cake
Always good to listen to you. Good job.
Thanks for bringing the recipe I wanted to do it long time ago 🙏🏾😌
nice one. i will try it
Njike Nathalie please let me know how it goes.
Hello please I wish to can I use a cabon paper’s instead of banana leafy
Thanks for sharing ❤❤
Thanks mum Precious. Please can it stay for long. Like a 2 to 3 days journey ?
Its dangerous using Aluminum foil for cooking.Aluminum foil contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments. I'm in Germany and I have never seen a banana leaves hier. Sad I won't be able to cook this.😢 really delicious and a good choice for Christmas 😢😢😢.
Thanks for the wonderful lessons. I think adding a bit of G.nut oil will give it a perfect texture.
Hey. Thanks for the video, but can one get a huge lump to make it look like cake?
please when using aluminum foil paper, do we also place some at the bottom of the pot b4 putting in our little tied bundles?
Love the video n thanks for sharing.so this is cooked without oil at all?
Yes, no oil needed.
Without plantain leaves abroad please what er else can be used to tie the pudding? Any suggestion please?
Quinester Agwo same question i wanted to ask ..
Aluminum foil paper
Thanks for sharing 👍
Quick question Precious, whenever I add Crayfish it makes it taste bitter. Can I just stick to making it without crayfish maybe use "maggi crayfish" instead
I usually do it without crayfish but my mom loves it with crayfish
Thank you for this video. I stumbled on a recipe where the person added garlic and black pepper and that caused my pudding to be bitter. Was so devastated. Will definetely try your recipe ❤
Hahaha. precious. You and your sounds.we love it though😂😂😂
Cassandra Eyong 😂😂😂
Never heard of this, I will try this
aggi olowo it is so good!
Love your koki corn
Thanks for teaching me how to make egussi pudding but please do have any idea on how to make british pear please I want to learn 🙏
Hi Precious. We do not have stores that sell banana leaves. Can I use spinach leaves in place of banana leaves.
Hi Faith, you need a strong leave to wrap Egusi Pudding. So spinach leaves won't work here. You could wrap the mixture in aluminum foil and steam. If you are not comfortable with using aluminum foil to wrap your food, use ramekins: place the mixture in ramekins then cover with foil. Place water in a baking sheet, place the ramekins on the sheet then bake until done. Almost the same way you will bake a cheesecake. It should take about 45 minutes to an hour to cook this way in an oven at 400 degrees Fahrenheit (200 degrees Celsius). Let me know if you have any more questions. ❤
@@PreciousKitchen Thank u.
Thanks for the recipe dear, i love egusi pudding. Please may i know the name of ur blender?
irene Ngen89 sure. It is called Ninja.
How long do you boil it for? And please is bush pepper same as black pepper?
Yes it is
I can only get ground egusi would that make a difference?
Is it not necessary to add groundnut oil?
@@NjutsopLauraEmeline no it's not.
i just made mine but i forgot the egg, still on fire. I will soon see the result . I had never tried without eggs, hope it won't change the taste. I used baking paper to wrap, since aluminium is controversal...
Will let you know on the facebook page cameroonian foodies
Doly Emmanuelle Tatcheur Betmi okay dear. It should be fine without the egg since egg is not really compulsory.
Wow good job ma please do invite me someday for tasting you know lol
😋😋😋😋😋
Precious, cani add warm water instead of normal water?
Ube Joan yes you can.
If you can't find banana leaves not aluminium foils, what happens if you use wrapping papers? Any negative effects?
They're plastic not good for cooking
Please ma is the water cold or luke warmth?.
Cold.
how do u tie inside foil paper
Can i use the green egusi for my pudding?
Yes you can. The egusi pudding will look greenish but that's okay.
Okay thank you, you are my model
Girl just be careful of that green egusi cuz it is sometimes bitter.
awwwwww Anty Pre pre u a just the best,
kombu luciano awww thank you dear.
Yummy
You are the best
loaded blessing thanks hun.
Friend, I loved this recipe. Congratulations, I'm going to do it here in Portugal. It's a delight. And how's your baby, kisses?
Thank u
Good
Ma why didn't you add white pepper and black pepper ?
Precious you forgot one important ingredient which is bush black pepper, which give it a good smell and enhance the taste.
I.made mine but it was bitter after I cooked for 2hrs. Why was that?
Hi, maybe the egusi was bad. Hope this helps.
I just made mine but unfortunately water entered inside d pudding 😠 but it's taste good.
Thanks for d recipe Precious will do better next time
😂😂😂😂😂😂😂😂
I have a question I know that you can bake koki beans and koki corn in the oven can you do the same with egusi pudding. Can you use plastic cup to make it as well. Has anyone else tried this method
ndenecho tracey you can definitely cook koki beans and koki corn in the oven. Sorry, I don't understand the second part of your question.
Precious Kitchen some Nigerians do moin moin in a plastic container and put it in the oven. 1st question- Can you do egusi pudding in the oven? 2nd question- Do you think you can use the plastic container method?
ndenecho tracey I think the plastic container is actually silicon, which is safe in the oven. So yes, you can use that method and yes, you can make egusi pudding in the oven.
For people who are just learning to cook these meals now the oven will be difficult for you because these meals take long to cook. Aluminium foil and plastic containers are not good for you.
Sweet heart it is pumpkin not melon seeds. Love you lots!
Quinta Brown Deriona good to know!
In Cameroon n Nigeria we call it melons seeds dear not pumpkin ok
@Papa Jose vos explications sont exactes ! La courge dont les graines sont l'egussi, n'est pas comestible !
On récupère juste les graines qui sont ecossées pour la récupération des amandes qui sont les égussis.
Je crois qu'on peut remplacer les egussis par les graines de courge commercialisées déjà concassées !
A small controversy here😄 I have heard it translated as " melon seeds" a lot. Lately, I have read " pumpkin seeds" but I know the African pumpkin is different from the American type. In the same way there are several types of melons.
It's melon seeds
Add bush pepper to it and thank me letter😘
Rivera Produce Corporation/ African and Caribbean Food Distributors
1278 Produce Row, Los Angeles, CA 90021
They have great price for the egusi.
Thank you for the recipe!
👍😋
You guys forgot to see what am seeing. She is also a beautiful woman.
I am a Cameroonian from north west religion an that is my traditional meal we Cook it, the species are garlic, Ginger, Bush pepper Bebe and pepper after that you now blend your spices after blend your watermelon seed with crayfish after that you now steam your meat and your fish by adding salt and Maggi with the spices then you put water into the steaming meat and a little bit of oil to boiled after that you remove some water from the steaming meat and add to the egusi and mixed it after mixture you add some water again when tiering you can put you fish in the egusi because if you put it in the egusi why mixing it may got scattered in the mixing bowl after that you now add your egg it may be one or two it depends the quantity of the egusi after adding your egg your mixed again and tied it Cook for 90munite to avoid the raw smell of the egusi after that you put it your oven to heart so that all the water may dry may be is because is not their traditional meal that why she don't no mush about it or is her own way of cooking i
I just died 🤣🤣🤣🤣🤣🤣 traditional keh? Garlic and ginger weeeh egussi pudding don suffer
@@mamafrikamamafrika477 of cause if you don't no a bit of galice and jinjer support to be added to have a good flavour my mother done add it in egusi but I love adding it I no bush pepper and bebe is the main think for egusi many traditional meal are not Cook the way our ancestors we cooking before i corrected her because she was using cool water instead of steaming her fish,meat and order ingredients together in order to have good mixture's, I also mention may be is her own way of cooking, so that could be my on way of cooking too, so please dear done die on my comment section you better weak up from that dyeing sport, I love anti precious cooking recipients it has help me to Lent order Cameroon's cultural and traditional meal.
@@lopienkehrobson0299 ok dear I will not die again ohhhh🤣🤣🤣 Now I understand the garlic and ginger is your twist. I thought you meant it was traditionally done with those. And yes you were right with the stock process.
Stay blessed honey and happy to read from u.😘.
One day I will close my eyes and try adding ginger and garlic. But you know push pepper brings out the egussi pudding as traditional as it should be right? Maybe you don't like that exotic taste. Cheers dear.
@@mamafrikamamafrika477 okay dear thanks for understand ,we all are leaning I even cook mbongo chobi for my first time true anti precious recipient when I was watching the video I went down to comments section and I saw someone comments written there you have disrespected my traditional meal, we done put tomato's, galice ,jinjer, she also wrote there everybody want to cook Bafaw traditional meal which they will not do it better like the Bafaw people when I saw the comments it was so funny to me because she her self also came to Lent order Cameroon's cultural meal, when I tried that anti precious method it was so good when I went to buy the ingredients I never know how to call some of the ingredients in French well because I live in Gabon their main language is French which I done speak it well when I went to buy luckily it was a Cameroonian who was selling also a Bafaw woman I told her I done no much about this mbongo chobi please you're from Bafaw show me all the ingredients and she did she listed every think anti precious listed,when I prepare it ,it so delicious until my husband even praised me for doing a great job for my first time of cooking mbongo chobi, when cooking egusi next time try to add just a pitch of galice and jinjer stay bless thanks so mush.
@@lopienkehrobson0299 okay honey , I will try it one day and will update you. Regards to your family. How is life in Ghabon? Will love to visit one day.
The coast of milon seeds are high
Why not just blend the egusi with water?
That is what i was thinking😀
Hmm mm precious my langa glance dey expand, I go come ur house send me address, God bless you thanks for sharing thumbs up sis
Erisenia Jovah 😂😂😂 langa glands. If you cam ma house you go fat well.
Each time i put crayfish in Egussi pudding it tastes bitter lol so i now avoid it
Its too runny. doesnt look rich like i know it should. Its obviously not ya country chop
Yes I have the same opinion with you
Why do you keep promoting Asian stores for banana leaves and not African stores. We Africans MUST learn to promote our own businesses.
Majority of African stores in the States don’t sell banana leaves, I’ve shopped at a lot of them in different states and never found it there. But it’s in a lot of Asian stores. You can’t promote what isn’t true.
U should stock not water lol
My sister you still need to learn how to cook this food every approach is wrong
Teach me my sister.