Nigerian egusi seed is so rich and I feel its use in only Nigerian soups is restricting.
I was desirous of a drink and my pantry was empty. I only had a large bowl full of Nigerian egusi seeds my mom brought for me when she came visiting from Lagos. That was it….Taa da and this recipe happened.
This milk has a distinctive flavour.
Unsweetened Nigerian egusi seed milk:
- 1 cup raw pumpkin seeds, soak for 8hours
- 3 cups filtered water
- Pinch of salt
Sweetened Nigerian egusi seed milk (unsweetened milk, plus below):
- 1 teaspoon vanilla extract
- 3 to 6 pitted dates, 2 to 3 tablespoon pure honey, or other sweetener
1. Soak the seeds, place them in a ceramic bowl or large glass jar, and cover with clean water. Add 1/2 teaspoon salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 8 hours.
2. Drain, and discard the soaking liquid. Rinse the seeds several times to remove the anti-nutrients and enzyme inhibitors.
3. Throw the rinsed seeds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk (if preferred)
4. To strain, pour milk in a staining cloth, twist the bag closed, and gently squeezing it to pass the liquid through.
5. Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener of your choice, and any flavours, and blast again, until smooth and creamy.
6. Store the milk in a sealed container in the fridge. Activated Nigerian egusi seed milk (made with soaked seeds) will keep for 2 to 3 days in a very cold fridge. Un-soaked Nigerian egusi seed milk will keep for about 5 days.
I love you, I love your health.
Your favourite family physician,