Three years ago, I shared with you this recipe of mbika cakes made with egusi seed flour, a widely popular dish in central African countries. Usually in my family, we have them as appetizers, but you can have them as main dish as well. Back then, I told you how melon seeds were grounded into flour and used in various recipes either as thickener in soups or stews or simply as flour like in the recipe I’m sharing today.
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We are already in August and I decided for this month to introduce you to some of my favorite dishes, especially the African ones. And today, I’m making MBika cakes with Shrimp and smoked fish. MBika (the word used in Lingala) is commonly called Egusi in West Africa and Pistache in Cameroon. In West and Central Africa, Egusi seeds, protein-rich seeds of certain cucurbitaceous plants, like squash, melons or gourds, are ground into flour whose texture is similar to almond meal.
Rita's Notebook 