Imagine setting your Thanksgiving table with rich, smoky turkey thighs swimming in a creamy, west African "gravy" made from your choice of melon seeds (egusi) or pumpkin seeds. This dish is popular in Cote D'Ivoire, particularly the northern region, where melon seeds are traditional. NOTE: Be sure to finely grind the seeds, or the sauce won't thicken. It should look like milk, with just the teeniest, tiniest particles floating around. - Sasha @ GlobalTableAdventure —Sasha (Global Table Adventure)
This simple but extraordinary dish is unlike any I’ve ever made, or eaten, before. The combination of slightly sweet tomato, earthy pumpkin seed “milk” and salty smoked turkey creates a somewhat rich sauce with the most gorgeous aroma. I didn’t have melon seeds, so I used raw pumpkin seeds as suggested; blending them with water produces the most luscious thickening and flavoring agent. Be sure to simmer the sauce for the full 30 minutes, as it will improve significantly with a bit more time. That said, given how little prep is involved, this made a terrific weeknight dinner. Highly recommended! – AntoniaJames —The Editors
See what other Food52ers are saying.