Africa - Quirky Foodster

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African bird's eye chile African bird's eye chili African bird's eye chilies And black pepper And ethiopian basil And often amount dried fish or fermented seasoning And often portion commercial or homemade 'chutney' spice notes And salt And sometimes ginger And tomato paste Aromatics As for peri peri seasoning Bell peppers Berbere Berbere spice blend Black pepper Blended into coarse paste Bouillon powder Browned meat Built primarily from berbere or mitmita Butter Caramelized onions Caraway Cardamom Carrots Cayenne Chickpeas Chile Chili Chili forward spice mix Cilantro Cinnamon Citrus Coarse salt Coffee combined with selim pepper Combined with coriander Combined with peanut butter as the stew's defining thickening ingredient Combined with tomato based sauce for the rice Coriander Coriander seed Cumin Curry powder Dried african bird's eye chile Dried chile Dried chile powder Dried chilies Dried fish and/or shrimp Ethiopian long pepper Fenugreek Fenugreek seed Fish Flour Frozen in portions Garlic Garlic but formulated as coating paste for meat that will then be sun dried Garlic powder Generally milder Ginger Grains paradise combined with salt Grains paradise together Gratings nutmeg few Infuse it Korarima Lamb or beef broth Lemon juice Lemon juice or preserved lemon Lemon zest Lemons Lentils Lime juice Local seasoning paste Meat or fish Melon or gourd seeds More turmeric forward curry powder than some neighboring regional traditions Mustard Niter kibbeh or oil Nutmeg Often prepared in bulk Oil Olive oil Onion Onion powder Oregano Palm fruit Palm nut cream Paprika Parsley Peanut Pepper Rather than rub applied just before grilling Red wine Rehydrated dried chilies Roasted Roasted chickpea flour as the base Roasted peanut paste Salt Scotch bonnet chili Similar base to suya spice/yaji peanut Simmered together with butter to clarify Sometimes amount chile as simple table seasoning Spices Stock Stuffed into fish before cooking Tatashe Tomato Tomato paste Turmeric Vermicelli or freekeh Warming spice mix Water slurry Wet aromatic paste parsley Wild african mango seeds Yaji

Central African Moambe Sauce Base

West African Palm Nut Base (Banga)

Ghanaian Light Soup Base

Nigerian Egusi Base

Nigerian Ogbono Base

Ethiopian Kulet (Red Stew Base)

Ethiopian Alicha (Mild Stew Base)

Moroccan Harira Base

Tunisian/Algerian Chorba Base

Senegalese Fish Fond (Thieboudienne Base)

Niter Kibbeh (Ethiopian Spiced Clarified Butter)

South African Potjie/Bredie Base

Piri-Piri / Peri-Peri Sauce

Mitmita (Condiment)

Suya / Yaji Oil Paste

Ata Din Din (Nigerian Red Pepper Sauce)

Preserved Lemon

Mafe (Peanut Sauce Base)

Senegalese Café Touba Spice Mixture

Prepared by grinding the spices directly with coffee beans or into brewed coffee, not typically stored as a separate blend servings

Niter Kibbeh Spice Blend

About 2 cups finished spiced butter servings

Suya Spice / Yaji

About 1 cup servings

About 1 cup paste (enough to coat a substantial batch of thinly sliced meat) servings

Mafé Seasoning

Prepared as a wet stew base rather than a stored dry blend, typically enough for a full stew (4-6 servings) servings

Senegalese Thieboudienne Seasoning

Prepared fresh per dish, roughly 1 cup of the rof paste component servings

Senegalese Nokoss

About 2 cups paste servings

Guinea Pepper Seasoning

About 1/2 cup servings

Peri-Peri Seasoning

About 1/2 cup dry mix (often further blended with oil, lemon juice, and vinegar to form a wet marinade/sauce) servings

Mozambique Peri-Peri Blend

About 1 cup wet marinade servings

South African Braai Spice

About 1 cup servings

Cape Malay Curry Powder

About 1 cup servings

Chakalaka Spice

Prepared as part of the finished vegetable relish rather than a separately stored dry blend, typically enough for 4-6 servings servings

Zimbabwean Curry Seasoning

About 1 cup servings

About 1 cup servings

About 2 cups (flour-forward, so yield is much larger than a pure spice blend) servings

Ethiopian Mekelesha

About 1/2 cup servings

Awaze Spice Mixture

About 1/2 cup paste servings

About 3/4 cup servings

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