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Nigerian spices are a must-have in my kitchen. I used to be indifferent, cooking just to fill my tummy, but I realized I was missing out on so much flavor and enjoyment. So, I decided to invest time and effort into my cooking.
Now, I have specific spices for different dishes—stews, soups, and even rice and spaghetti. I even curate my own spice blends, getting creative with each meal. Ginger and garlic are my constants; I use them in almost everything, whether fresh or powdered.
These spices truly transform my dishes, adding unique and rich flavors, tantalizing aromas, and vibrant colors. They always bring my meals to life, making every bite a delightful experience.
Cooking with Nigerian spices has turned me into a more passionate and creative cook, and I can’t imagine my kitchen without them.
What Are Traditional Nigerian Spices?
Traditional Nigerian spices are aromatic flavorings gotten from seeds, fruits, bark, rhizomes, and other plant parts, which are used to season and preserve food.
These spices, often sold in dried form, play a crucial role in creating the unique taste profiles of Nigerian dishes. Despite their dried nature, the flavors of these spices can diminish over time, especially if exposed to light and air.
Curry Powder
I use it mostly to season meat, chicken, and fish, and is a key ingredient in jollof rice, fried rice, and stews. I learned it was introduced to Nigeria during the colonial era, I think it’s one I would appreciate them for. Curry powder is a blend of various dried herbs and spices.
Thyme
Thyme, a fragrant herb used to season a wide range of dishes, from meat and fish to rice and soups, it’s like my accompaniment to curry. Available in fresh or dried, thyme adds a subtle, earthy flavor that complements the bold flavors of most Nigerian dishes.
Garlic
Garlic, for me it’s part of the onion family, the strong, pungent flavor and medicinal properties. It could be used fresh, dried, or powdered, whichever way you prefer, garlic is a versatile spice that enhances the taste of soups, stews, and marinades. It’s also a popular remedy in traditional medicine.
Ginger
Ginger is a fibrous, woody tuber with a fiery, peppery taste. it is used in a variety of dishes, from soups and stews to marinades and teas. Ginger is also prized for its health benefits, including anti-inflammatory properties and aiding digestion. I sometimes the garlic and ginger mixture when I’m cold, it’s actually soothing.
Locust Beans (Iru or Ogiri)
The smell of this can be sometimes discomforting but the aroma in stew is so pleasing for me. Locust beans are a pungent-smelling fermented condiment made from carob seeds. I prefer the fresh ones and I always put it in plastic and refrigerate to preserve it.
They add a bold, umami flavor to traditional soups and stews. I use this in my egusi, ogbono or the popular Nigerian buka stew. Besides enha ncing taste, locust beans are believed to have health benefits, such as aiding digestion and providing essential nutrients.
Scent Leaves (Efirin or Nchanwu)
Scent leaves are aromatic herbs used primarily for their sweet fragrance and medicinal properties. They are excellent additions to soups and stews, like pepper soup and ogbono soup, providing a distinct, sweet-bitter taste that many Nigerians cherish.
Achii
Achii is a traditional thickener used in soups such as Oha and Onugbu, it’s common among the Igbos though. It not only thickens but also imparts a unique flavor to the dishes, making them hearty and satisfying.
Dried Crayfish
Dried crayfish is a necessary staple in my kitchen, used to impart a distinct seafood flavor to soups and stews. Common in dishes like egusi and okra needs it for me, it adds depth and umami, elevating the overall taste of the meal.
Iyere (West African Black Pepper)
Iyere is similar to black peppercorns and has a hot taste and fragrant aroma. You could use it whole or ground, it is perfect for spicing up major soups. The ground form is a key ingredient in suya spice, adding heat and flavor to grilled meats.
Partminger (Curry Leaves)
Partminger, also known as curry leaves, are fragrant herbs if available I use them to season meat and chicken. Often referred to as Negro pepper, these leaves have a slightly bitter taste and are used in moderation to enhance the aroma and flavor of dishes like pepper soup and banga soup.
Alligator Pepper (Atare)
Alligator pepper is an aromatic seed with a fiery taste, commonly used in pepper soup and yam potage. They come in pods and are also believed to have medicinal properties and add a unique heat and aroma to dishes.
Ehuru (African Nutmeg)
Ehuru, also known as African nutmeg, is a highly aromatic seed used in soups like pepper soup and banga soup. It is typically roasted before being ground to release its full flavor, adding a warm, nutty note to dishes.
Bay Leaf
Bay leaves are tough, dark green leaves with a distinctive aroma. Used in soups, stocks, and rice dishes like jollof rice, they impart a slightly bitter, yet aromatic taste that enhances the overall flavor profile of the dish.
Cameroon Pepper
Cameroon pepper is a dark brown or black chili powder known for its fiery heat and distinct aroma. I actually have this in my kitchen because my friend likes it, I’m not really a fan. Used to add a spicy kick to soups, stews, and meat dishes, making it the best option when I run out of fresh or dried pepper.
Onions
I recently got to know some people cook without onions and they think it’s a flex. They honestly don’t know what they are missing. Onions are versatile vegetables used in various forms – fresh, dried, or powdered – to improve the flavor of meat, fish, soups, and stews.
They add a sweet, pungent taste and are rich in antioxidants that provide numerous health benefits. If you don’t like seeing it in your food, you can go for the powder form.
Dried Herring (Shawa or Bonga Fish)
Dried herring pieces are added to traditional soups and stews for an authentic, rich flavor. It could be whole or ground, dried herring is used in dishes like moin-moin and ikokore, adding depth and a distinct taste.
Spring Onions
Spring onions are mild, fragrant herbs used fresh in marinades, garnishes, and stir-fries. Their delicate flavor and crisp texture make them a versatile addition to many dishes.
Cloves (Kanafuru)
Cloves, dried flower buds with a sweet, pungent aroma and strong flavor. Could also be in whole or ground, they are used in baking, soups, and savory meat dishes. Cloves also add a unique flavor to suya spice.
Aniseeds
Sweet-tasting, aromatic aniseed seeds are used mainly for their flavor. Sold whole or ground, they are commonly used in confectionery and soups, adding a sweet taste to dishes.
Nutmeg
Nutmeg is a fragrant seed used in both sweet and savory dishes. It is commonly used in baking, as well as in popular snacks like chin-chin and puff-puff. I use it in my Jollof rice, giving it this smoky nutty taste. Nutmeg adds a warm, spicy flavor that complements various Nigerian dishes.
What Spices Are Produced in Nigeria?
Nigeria is blessed with a rich variety of spices that are produced locally, each contributing to the country’s diverse culinary landscape. Here are some of the key spices produced in Nigeria:
Pepper
Pepper is one of the most widely used spices in Nigeria, with varieties like black pepper, cayenne pepper, tatashe and bell pepper. These peppers not only add heat to dishes but also provide a wealth of health benefits, including improved digestion and reduced inflammation.
Scent Leaves
Scent leaves, known for their aromatic and medicinal properties, are widely cultivated in Nigeria, you can easily find them in home gardens. They are used in a variety of dishes, from soups to stews, adding a unique sweet-bitter flavor that is highly prized in Nigerian cuisine.
Ginger
Ginger is another staple spice produced in Nigeria. Its fiery, peppery taste and numerous health benefits make it a popular choice for a variety of dishes, like soups, stews teas and marinades.
Garlic
Garlic, with its strong, pungent flavor and medicinal properties, is grown in many parts of Nigeria. It is used extensively in cooking and traditional medicine, making it an indispensable spice in Nigerian kitchens.
Alligator Pepper
Alligator pepper is a unique spice native to Nigeria, known for its fiery taste and aromatic properties. It is commonly used in pepper soup and other traditional dishes, adding heat and depth of flavor.
Ehuru (African Nutmeg)
Ehuru, or African nutmeg, is a locally produced spice used in soups and stews. Its warm, nutty flavor is released by roasting the seeds before grinding, making it a distinctive addition to many Nigerian dishes.
Locust Beans
Locust beans, also known as iru or ogiri, are fermented seeds used to add umami flavor to soups and stews. They are produced in various regions of Nigeria and are valued for their nutritional and health benefits.
Aniseeds
Aniseeds are aromatic seeds with a sweet, licorice-like taste, produced locally and used in a variety of dishes. They add a distinct flavor to soups, stews, and confectioneries.
Conclusion
Nigerian spices are important to the country’s rich culinary heritage, transforming ordinary meals into flavorful, aromatic, and nutritious delicacies. From the pungent aroma of locust beans, the fiery heat of Cameroon pepper, these spices add depth and unique flavor to Nigerian cuisine.
