Ogbono gives you that distinctive draw — a slightly stretchy texture that egusi doesn’t have. Egusi, ground melon seed, thickens differently and carries a nuttier flavour that pairs well with leafy vegetables.
Neither is “better” — they’re different tools. A lot of home cooks keep both on hand and choose based on the vegetable and protein they’re pairing it with that day.
Whichever you’re starting with, freshness matters more than the debate: stale ogbono loses its draw, and old egusi turns bitter. That’s the whole reason we dry and package to order rather than let stock sit.