Fermented seeds of the locust bean tree (Parkia biglobosa), are widely used as a flavouring. Known as Iru by the Yorubas and Daddawa by the Hausas (and often misspelt and mispronounced by others as “dawadawa”), it is similar in taste and smell to Thai fish sauce (savoury, salty and pungent). Sold as loose seeds (iru) or…
Ogili (Ogiri)
For flavouring soups, the Igbos favour pungent Ogili (ogiri) which is made from fermented oil seeds such as sesame, oil bean or egusi seeds and sold as a pungent paste wrapped in leaves. Store in sealed containers in the freezer.
Smoked Fish
Dried (Smoked) Fish can mean any fish such as cod, mackerel, Niger perch, herring, tilapia and catfish which has been smoked over a charcoal or wood fire to varying degrees of dryness. Scrub well to remove any sand and ash, and then break into large pieces. Soak in salted boiling water for a few minutes…
Uyayak
Uyayak (Aridan Fruit, Tetrapleura tetraptera). Rich in some macro-elements such as potassium, iron, magnesium and phosphorus, the fruits consist of four wings – two of which are hard and woody; whilst the other two are hollow and filled with an aromatic pulp. This pulp is often ground for use in peppersoups, whilst the seeds are…