Ehuru (Calabash Nutmeg, Mondora myristica). Slightly more pungent than the more familiar nutmeg, it is used mainly in savoury dishes, although it may be used as a nutmeg substitute in sweet dishes. Lightly roast it over an open flame to release even more of its flavour (you will know when it has been sufficiently roasted as the citrusy fragrance fills your kitchen). Crack open (once it is cool enough to handle) and grind the nut to a fine powder. It is especially delicious in pepper soups, pottages, and in seafood dishes. A teaspoon or two towards the end of the cooking time gives jollof rice a whole new identity!

Medicinal applications include the relief of toothache, stomach complaints and headaches.

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