It can be, but heat is almost always adjustable. Most recipes get their spice from scotch bonnet pepper, and the amount is entirely up to you — reduce it for a milder dish without losing the core flavor.

Check our African Grocery Stores directory for a city-by-city list, or our Where to Buy guide for specific ingredients if you already know what you’re looking for.

See our full Shipping Guide for door-to-door, barrel, and freight options from the US, UK, and Canada.

It depends on the item — dried and shelf-stable goods (garri, crayfish powder, dried pepper) are generally easier to bring through customs than fresh produce, meat, or dairy, which are commonly restricted or require declaration. Rules vary by country and change over time, so always check your destination country’s current customs guidance directly before traveling rather than relying on general advice.

It varies by dish, the same as any cuisine — soups built around vegetables and lean protein (like ewedu or okra soup) are lighter, while richer, oil-heavy dishes are more indulgent. See the “Nutritional Overview” section in each of our recipe guides for specifics.

Nigerian jollof typically uses long-grain parboiled rice and leans spicier and smokier; Ghanaian jollof often uses jasmine or basmati rice with a more aromatic profile. Full breakdown in our Jollof Rice guide.