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What each Nigerian ingredient actually is, how it’s used, and where to find it in the USA, UK, or Canada. Start here if you’re building a Nigerian pantry from scratch or trying to understand something you picked up at the store
Nigerian Spice The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper. Nigerian cooking has a flavor identity you can spot immediately — warm, earthy, layered, with a heat that builds rather than hits all at once. That identity comes almost entirely from a specific set of spices,…
Short answer: in most contexts, they’re the same thing. Afang is the soup’s name; okazi is the leaf’s other common name. Here’s where it gets more specific. What They Actually Are Both names refer to the leaves of Gnetum africanum, a tough, fibrous vine leaf used in afang soup. “Okazi” is the more common name…
Agbalumo If you’ve ever seen it called “African star apple” and wondered if that’s the same fruit you grew up eating by the roadside, it is. What Is It Agbalumo is a fruit — orange to yellow skin, with a soft, slightly sticky, tart-sweet pulp inside surrounding a few large seeds. In English, it’s called…
Alligator pepper isn’t actually related to black pepper, chili pepper, or alligators. It’s its own thing, and it’s used for a lot more than just spicing food. What Is It Alligator pepper is a spice from the seeds of Aframomum melegueta, a plant in the ginger family, native to West Africa. The name comes from…
Cocoyam is what thickens oha soup and ofe owerri without using ground seeds or flour. If you’ve made either of those and wondered what the thickener actually was, this is it. What Is It Cocoyam is a starchy root vegetable — a tuber, similar in general category to yam or taro, though it’s its own…
Uziza is one plant, two completely different ingredients depending on which part you’re using. Mixing up the leaf and the seed is an easy first-timer mistake, so here’s the difference. What Is Uziza? Uziza (Piper guineense) is a West African pepper plant. Both its leaves and its seeds are used in Nigerian cooking, but for…
Scent leaf is the herb that makes pepper soup smell like pepper soup. If you’ve ever wondered what that specific aroma is in a bowl of Nigerian soup, this is usually it. What Is It Scent leaf (efirin in Yoruba, also called nchuanwu in Igbo) is an aromatic herb, closely related to basil — close…
Garden egg is a small, round, bitter fruit — closer to eggplant than anything else you’d know it as in the West, because that’s basically what it is. If you’re trying to figure out what it is or how people actually eat it, here’s the short version. What Is It Garden egg is a type…
Suya is Nigerian street food royalty — thin skewers of spiced, grilled meat sold by suya spots (called “suya joints” or “aboki mai suya”) on street corners across Nigeria, usually at night, usually with a crowd waiting. If you’re in the US, UK, or Canada and craving it, or just want to understand what makes…
Garri is one of the most familiar foods from a Nigerian childhood — the emergency meal when there’s nothing else in the house, the snack you eat cold and sweetened, and the swallow you turn to on a weeknight when pounding fufu feels like too much work. If you’re now in the US, UK, or…
