African cuisine is known for its bold, aromatic flavours, thanks to a variety of spices and seasonings that define regional dishes. Here are some of the most essential spices and how to use them.
1. Suya Spice (West Africa)
This fiery, nutty spice blend, made from ground peanuts, cayenne pepper, garlic, and ginger, is essential for Nigerian suya (grilled skewers). It adds a smoky, spicy kick to meats and vegetables.
2. Berbere (Ethiopia & Eritrea)
A fragrant mix of chili, fenugreek, garlic, and ginger, berbere is the backbone of Ethiopian and Eritrean dishes like Doro Wat (spicy chicken stew). It provides deep heat and complex flavours.
3. Grains of Paradise (West Africa)
Often compared to black pepper, grains of paradise have a unique citrusy, peppery taste. Used in soups and stews, they add a warm, aromatic depth.
4. African Nutmeg (Ehuru)
A popular spice in Nigerian and Ghanaian cuisine, African nutmeg has an earthy, slightly sweet flavour that enhances rice dishes, stews, and meat marinades.
5. Ras El Hanout (North Africa)
This Moroccan spice blend, meaning “top of the shop,” combines cinnamon, turmeric, coriander, and more. It’s commonly used in tagines, couscous, and roasted meats.
Using these spices will bring the authentic taste of African cuisine into your kitchen, enhancing both flavour and aroma.
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