Yaji (Suya Spice): A flavorful blend of ground peanuts, ginger, garlic, onion, and other spices, used to season suya (grilled meat). It’s also used as a general seasoning for other dishes; Uziza: A fragrant and slightly peppery spice, often used in soups and stews. Enugu; Ehuru: Also known as calabash nutmeg, this aromatic seed adds a unique flavor to pepper soup and other dishes.; Uda: A spice with a smoky and slightly bitter flavor, commonly used in the South-South region; Ogiri: A fermented seasoning made from oil seeds like sesame or melon, with a pungent and slightly bitter taste. Crayfish Powder: Adds a distinct umami flavor to soups and stews; Ginger and Garlic: Essential aromatics used in many Nigerian dishes; Chili Peppers: A staple, adding heat and flavor to various dishes.
SAUCES:
Banga Sauce Made from palm nut extract, often with added spices and seafood; Efo Riro Stew: A vegetable stew featuring a blend of spices and ingredients like iru (fermented locust beans); Egusi Soup: A popular soup thickened with ground melon seeds and flavored with various spices; Ofe Onugbu: Bitter leaf soup, often made with spices like Uziza and Ogiri;
OHER NOTABLE INGREDIENTS:
Locust Beans (Iru/Dawa Dawa); Fermented locust beans, a key ingredient in many soups and stews, adding a unique savory flavor; Scent Leaves: A fragrant herb used as a condiment and vegetable; Achi: A traditional soup thickener, adding a distinct flavor.
These are just a few examples of the rich and diverse array of spices and sauces used in Nigerian cuisine, showcasing the country’s culinary depth and regional variations.
