Appetizers
Graines de Courge Grillées (Roasted Pumpkin Seeds)
The Quirky Foodster Team
Ingredients
- 200 g Raw pumpkin seeds (mbika), shelled (1 1/2 cups)
- 15 ml Vegetable oil (1 tbsp)
- 4g Salt (3/4 tsp)
- 1g Chili powder (optional) (1/4 tsp)
Method
- Preheat the oven to 180°C (350°F).
- Toss the pumpkin seeds with the oil, salt and chili powder in a mixing bowl until evenly coated.
- Spread the seeds in a single layer on a baking sheet.
- Roast for 12-15 minutes, stirring halfway through, until golden and fragrant.
- Cool for 5 minutes on the tray before serving — they crisp further as they cool.
Introduction: Mbika, the pumpkin and squash seeds central to much of Congolese cooking, are roasted and salted to make a simple, satisfying appetizer eaten while other dishes are prepared.
Cultural Background: Mbika, the pumpkin and squash seeds central to much of Congolese cooking, are roasted and salted to make a simple, satisfying appetizer eaten while other dishes are prepared. Their nutty flavour also makes them a favourite market snack sold in small paper twists.
Tips: Watch closely in the last few minutes — pumpkin seeds go from golden to burnt quickly once the oven is hot.
Variations: A pinch of ground ginger or a dusting of sugar can be added for a sweet-savoury twist enjoyed as a snack. Naturally vegetarian. Naturally vegan.
Storage: Store in an airtight jar at room temperature for up to 2 weeks.
Reheating: No reheating needed; serve at room temperature.
Nutrition: Approx. 180 kcal, 8g protein, 4g carbohydrate, 15g fat per serving.
FAQs
Q: Can I use seeds saved from a fresh pumpkin?
A: Yes — clean off the pulp, dry thoroughly overnight, then proceed with the recipe.
Q: Are these the same as pepitas?
A: Very similar — pepitas (hulled pumpkin seeds) are a good substitute if mbika isn’t available.
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