Egusi cream pasta is a recipe I’ve toyed with in my thoughts for some time. To backtrack a bit bit, I’ve at all times stated that my recipes must be impressed by substances obtainable to us. If it seems like a overseas inspiration, so long as the substances can be found on Nigerian Soil in abundance then I’ll play with that recipe and push it ahead. That being stated, I’ve a whole lot of mum buddies which can be consistently in search of dairy alternate options particularly milk.
Plenty of youngsters have developed allergy symptoms to dairy, gluten and a number of different issues I don’t suppose have been closely current in my childhood. I digress. This impressed my excited about the potential for Egusi cream. Now we have seen oat milk, almond milk and soy milk quick turn out to be staples in a whole lot of properties however the costs of those milk alternate options are via the roof particularly in Lagos. It has turn out to be very onerous to maintain up.
For this explicit recipe, I used to be a little bit of a rooster and went the route I did as a result of I used to be undecided if I would love it or not. I feel there’s a sure degree of brainwashing we interact in to look down on our substances past what we already realize it for use for.
Having debated the numerous outcomes and the numerous doable methods this might go, I thought-about simply mixing the egusi with water and sieving however i believed it could be too thick so what if I didn’t prefer it? I ultimately ended up boiling the egusi with a whole lot of water and sieving the milk from it. To create a creamy consistency, I thickened with some cornstarch to provide the consistency I used to be in search of. That won’t have been needed if I simply blended the egusi with water and sieved. You may attempt it and let me know the way it goes. Please do this Egusi Cream Pasta recipe and let me know when you prefer it.
RECIPE FOR EGUSI CREAM PASTA
90g Penne Pasta
52g Prawns (Diced)
50g Egusi Powder
10g Stockfish
2 Items of Habanero Pepper (Yellow & Purple)
25g Onions
10g Garlic
2 Sprigs of Basil
5g Seasoning Powder
1 tsp Black Pepper
1/ tsp White Pepper
1 tsp Italian Seasoning
1/4 Cup of White Wine
10g Butter
10ml Olive Oil
200ml Water (For Egusi)
1 L Water (Boil Pasta)
2g Cornstarch
Methodology
Boil your pasta until midway cooked with the stockfish. Take out the stockfish and depart the pasta water for the recipe.
In a pan, warmth up your butter and olive oil, sautee your onions and garlic then add your prawns, season with seasoning powder, black pepper, italian seasoning, white pepper after which deglaze with white wine.
Add your pasta water and permit it to simmer. Add your pasta and permit to proceed to cook dinner. Toast your egusi powder after which boil with 200 ml of water for about 5 minutes then sieve. Add your sieved liquid to the pasta.
Add your habanero pepper and basil and stir in your dissolved cornstarch. Stir and serve sizzling.