E
(Also known as Agusi/Agushi/Melon Seeds) is a seed found in some Cucurbitaceae plants. Ground egusi is an essential ingredient in most African soups. It’s commonly used to thicken stews and also traditionally cooked in many varieties in other West African countries (Benin, Cameroon, Togo, Ghana, Nigeria and Togo. Egusi nutritive values are rich proteins, fat and minerals which may help reduce malnutrition.
Related Recipes: Egusi Pudding
Eru (Gnetum africanum)
Eru or okazi is a dark green leafy vegetable consumed locally as vegetable in soups by the people of the Republic of Cameroon, Central African Republic, Gabon, Democratic Republic of Congo and Angola. After harvest, the leaves go through a process that involves washing, draining, and shredding into small slices before it’s used for cooking in traditional soups. Eru is one of the most common vegetables eaten in Cameroon today and it has a great social and economic value in countries where it is grown and consumed.
Related Recipes: Eru and Garri.
Ethiopian Pepper (Xylopia aethiopica)
Ethiopian Pepper, also commonly called negro pepper, African pepper, Guinea pepper and spice tree, is an ever green aromatic tree . It is a native the rain forests and moist fringe forests in the savanna zones and coastal regions of Africa. It is used in African cooking to add flavor to food particularly traditional soups.
Related Recipes: Achu Soup.