A plant-based milk produced from edible African gourd-family seeds. The term egusi can refer to seeds from more than one cultivated Cucurbitaceae plant, so the entry does not assign one species-wide nutritional profile.
Gourd seed milk — also known as egusi milk — is a plant-based beverage made from the seeds of certain cucurbit plants, most commonly the egusi melon (Citrullus lanatus var. egusi or Cucumeropsis mannii), a plant widely cultivated across West and Central Africa for its oil- and protein-rich seeds. Egusi seeds are a staple ingredient in West African cuisines, used primarily as a thickening agent and protein source in soups and stews. Their use as a milk-style beverage is less common but has been studied in food science research as part of investigations into locally available plant-protein sources.
Egusi seeds are nutritionally dense — they contain significant amounts of fat (approximately 50% by weight), protein (approximately 28%), and minerals including iron, zinc, and magnesium. The seeds are typically shelled, dried, and ground before use. To produce a milk-style beverage, the ground seeds are mixed with water and filtered to produce a white, creamy liquid. The composition and flavour of the resulting beverage depend heavily on the species used, the seed-to-water ratio, and whether the seeds are raw or roasted.
Gourd seed milk has attracted research interest in West Africa as a potentially nutritious, affordable plant milk option that uses locally available ingredients. It is not widely commercially produced as a standardised product but has been incorporated into yogurt formulations, complementary infant foods, and other processed products in research contexts. Traditional knowledge of using egusi seeds as a food source extends across Nigeria, Ghana, Cameroon, and neighbouring countries.
Egusi seeds are nutritionally dense. The milk's composition depends significantly on preparation method and dilution. Typical seed composition:
Gourd seed milk inherits some of the nutritional properties of the seeds, though the amounts depend on how much seed solids pass through the straining process. It is naturally lactose-free and dairy-free. As a locally produced plant milk in West Africa, it represents a potentially valuable protein and fat source in regions where imported plant milks may be expensive.
Gourd seed milk is used primarily in food research and development contexts in West Africa, rather than as a widely commercially available product. Research has explored its use as a base for fermented yogurt-style products, as a liquid component in infant complementary foods, and as a nutritious plant milk for local consumption. Egusi seeds themselves are far more widely used in their whole or ground form in West African soups and stews.