African spices and seasonings

Here I want to present to you the different African spices that I use in my recipes:

African Nutmeg is the seed of a fruit from a tropical tree, its scientific name is monodora myristica. It is also known under the name: pebe, Ehuru, calabash/jamaican nutmeg. It has a taste similar to nutmeg and it has a stronger taste when roasted.

Whole pebe
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Country onion is a nut from a West African rainforest tree. People call these nuts “Rondelles” (french Cameroon), “Olum” or “Bobimbi” in other African countries. They are picked from the trees, dried and removed from its shells before being used. This spice has a strong aroma and a taste similar to garlic.

Djansang also known as Akpi, mungella, wama is round yellowish seed of a tropical tree. It is used to season and thicken sauces or soups.

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Prekese is the fruit of a West African plant, also called esesse/4 sides(Cameroon), Uhio(Nigeria). It is used as a spice, a medicine and a dietary supplement rich in vitamins.

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