TABLE OF CONTENTS
Best Nigerian Herb/Spice Types
Alligator pepper is a spice that's native to West Africa. It is a close relative of cardamom and shares the same family with ginger. The name "alligator pepper" comes from the appearance of the seed pods, which look somewhat like the rough, bumpy skin of an alligator.
Alligator pepper is used in a variety of cultural and culinary contexts in West Africa. The small, brown seeds are often used whole or ground into a powder for use in soups, stews, and other dishes, providing a spicy, slightly bitter flavor. Alligator pepper is also used in traditional medicine and has cultural significance in certain ceremonies and rituals.
Njansa is a spice native to tropical Africa, used in West and Central African cuisine, particularly in countries like Cameroon, Nigeria, Ivory Coast, and Ghana. The spice comes from the seeds of a tree scientifically named Ricinodendron heudelotii.
The njansa tree produces a fruit that, when ripe, splits open to reveal an inner seed. This seed is typically dried in the sun and can be used whole, crushed, or ground as a flavoring in a variety of dishes. Njansa seeds have a flavor profile that can be described as a mix of nutty, spicy, and bitter.
MAIN INGREDIENTS
Suya spice, also known as Yaji, is a flavorful and aromatic spice blend traditionally used in West African cuisine, particularly in Nigeria, Ghana, and Cameroon. It is a key ingredient in making Suya, a popular street food that consists of skewered, grilled meat, usually beef, chicken, or goat, seasoned with this distinctive spice mix.
Suya spice gives the meat its characteristic fiery, nutty, and savory flavor. The spice blend typically includes ground peanuts as the base, providing a nutty flavor and texture, along with cayenne pepper or chili powder for heat, paprika for a mild, smoky flavor, ginger powder for warmth and a hint of sweetness, garlic powder for a savory, pungent flavor, and onion powder to enhance the overall depth of taste.
Irú or sumbala (known by many other names) is a fermented seasoning that has long been used by various tribes in Western Africa, especially those populating the territories of Nigeria, Burkina Faso, Niger and Ghana. It is prepared by fermenting and processing locust beans (Parkia biglobosa), and may come in both fresh and dried version, either whole or mashed.
The seasoning’s signature pungent aromas, often described as reminiscent of bad body odor and smelly feet, come from the tannins that develop during the fermentation process. Despite its incredibly strong smell, the seasoning is still extensively used to flavor a great variety of traditional stews and soups such as okro soup, efo riro stew, ewedu soup, egusi soup, gbegiri soup, and ogbono soup, bebenda, among others.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.