Dishes made from the seeds of gourds, , pumpkins, and squashes are termed as Mbika in the Central Africa's Congo River region.
- 2 – 3 tsp palm oil
- 2 – 3 chili peppers, chopped
- 1 – 2 onions, chopped
- 2 – 4 cups cups mbika, egusi, pumpkin seeds, or pepitas (shells or hulls removed)
- 1 Maggi® cube
- salt, pepper (to taste)
- 2 – 3 banana leaves or aluminum foil
- Roast and shell the egusi or mbika seeds (or their substitute) if they are not already roasted and shelled.
- Crush or grind them into a flour.
- Fry onion and chile pepper in an oiled skillet, until they are well browned.
- In a large bowl combine all other ingredients, stirring until they are thoroughly mixed.
- Add a little oil to the mixture (if desired).
- Add water as necessary until a thick paste is obtained.
- Add onion, and chile pepper mixture and mix well.
- Make serving-sized packets by wrapping the mixture in banana leaves or aluminum foil.
- While using banana leaves, warm them for a minute in a hot oven and remove the center ribs of each leaf by cutting across it with a knife and pulling it off.
- Cut the ends off each leaf to form a large rectangle.
- Cook in a hot oven or on an outdoor grill for thirty minutes (or more), until hot all the way through.
- Serve with fufu or boiled rice.
- May be served hot or cold.