Mixed Egusi Brittle wasn’t the original intention. I was just going to share the recipe of the egusi brittle I had posted on instagram last year. I was however cleaning out my fridge and saw my candied zobo leaves I had made for an event and decided to include it with all my other favourite brittle items.
If you are new to this blog or new to Nigerian cuisine, Egusi is also known as melon seeds and is typically toasted, blended and used to make soups. An example is Ishapa or even Traditional Egusi Soup. We have decided to take the experimental route with this post and we are converting Egusi to a dessert dish.
Sometimes I wonder if people that follow food bloggers actually try the recipes or prefer to admire the creations. I believe we should have fun creating dishes with the ingredients God has given us. We are a few times stuck in our ways especially when it comes to Nigerian ingredients and I don’t think thats how things should be. I would be grateful if you leave a comment and let me know.
This recipe is very easy and straightforward. It should take less than 30 minutes in total to make and please feel free to have your own creative expression with it. Add more ingredients but please understand the science behind it. Adding bitter leaf however to a brittle like this would throw off the taste. You may however consider washing away the bitterness and candying the leaves. There may be no point in doing that as you are losing all the nutrients anyway. I have blabbed a little longer than I had intended to. Enjoy the mixed egusi brittle recipe.
Recipe for Mixed Egusi Brittle (Feeds 1-2)
Ingredients
1/4 cup of Egusi seeds (Melon seeds)
1/4 cup of Peanuts
2 tablespoons Sesame Seeds
1.5 tablespoons of Maple syrup
1 tablespoon of Coconut oil
1 teaspoon of Vanilla Extract
1/2 teaspoon of Salt
1 teaspoon of Cinnamon Powder
1 Tablespoon of Honey (You can substitute with Sugar)
1/3 cup of Candied Zobo Leaves
1/4 cup of Desiccated Coconut
2.5 tablespoons of Melted Chocolate
Method
In a bowl, mix your egusi, peanuts, sesame seeds, honey, cinnamon powder, maple syrup, coconut oil, vanilla extract and salt.
Grease your baking paper and line a baking tray.
Pour your mixture onto the baking paper.
Heat up your oven to 350F and once the oven is hot, place the mixture in and allow to bake for 10 minutes.
Reduce the heat to 180F and bake for another 12 minutes.
Take out and spread the melted chocolate over the mix gently. Top with your desiccated coconut and zobo leaves and place in the fridge to cool.
Break into manageable pieces and consume.
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