Traditional African spices are diverse, featuring fiery chili blends like Ethiopian Berbere, complex Moroccan mixes such as Ras el Hanout, and unique regional flavors like West African Grains of Paradise (Aframomum melegueta), Njangsa, and Sumbala (fermented seeds), alongside staples like ginger, cloves, cinnamon, and fenugreek, used in everything from hearty stews to aromatic rice dishes.
Key Spices & Blends:
- Berbere (Ethiopia): A fiery red blend with chili, garlic, ginger, basil, cardamom, and fenugreek, essential for Doro Wat.
- Ras el Hanout (Morocco): “Head of the shop,” a complex blend of the best spices, including cinnamon, cloves, cumin, and coriander.
- Grains of Paradise (West Africa): Seeds with peppery, citrusy notes, used in marinades and stews.
- Mitmita (Ethiopia): A spicy blend of chili, cardamom, cloves, and more, often with kitfo (raw beef).
- Dukkah (Egypt): A nutty, seedy mix (coriander, cumin, sesame) for dipping bread.
- Alligator Pepper (West Africa): Intense heat with earthy undertones, found in soups and stews.
- Korarima (Ethiopia): A type of cardamom, a key part of Berbere.
- Sumbala (West Africa): Fermented locust beans, providing umami depth