Achi seed, from the Brachystegia eurycoma tree, is a popular Nigerian ingredient, especially in Igbo cuisine, used primarily as a natural soup thickener for dishes like Oha and…
African potash, known as Kaun or Akanwu, is a natural alkaline substance used in West African cooking primarily as a tenderizer for beans, meats, and vegetables, and to enhance…
The traditional agoyin sauce spice blend primarily consists of a mix of dried peppers and onions fried in bleached palm oil. The specific peppers used…
Aidan fruit, scientifically known as Tetrapleura tetraptera, is a fragrant West African fruit used as a spice and in traditional medicine, known as “Prekese” in Ghana and…
Alligator pepper (also known as grains of paradise, mbongo spice, or Aframomum melegueta) is a pungent, aromatic West African spice from the ginger family, prized…
Ayamase sauce, a spicy green Nigerian stew, originates from the Yoruba people in Ikenne-Remo, Ogun State, Nigeria, named after Mrs. Felicia Mase, a local food vendor who made…
The banga spice is a regulated mixture of Obenetietien, Beletete, Aidan fruit, chili pepper, rohojie, oburunbebe, onion, scotch bonnet, and salt. Ingredients used to prepare banga…
Highly aromatic, and very hot, Cameroon Pepper (also known as “Yellow Pepper” or “Black Pepper”) is made from dried Scotch Bonnet Peppers, and should be used with caution.…
The broth is seasoned with a blend of usually two or more indigenous spices (whole, crushed, or finely ground), like erhe (calabash nutmeg), urheri/uda (grains…
