Also known as Enge (Xylopia aethipica). Clusters of small, twisted bean-like pods contain small kidney-shaped seeds. Fresh uda (pictured) is used whole. To use dried uda (more readily available), toast the pods on an open flame and discard the bitter seeds before grinding the pods for use. Use sparingly (or not at all) as it…
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…
Uziza
Uziza Leaves (Cubeb Pepper, Piper guineense). Also known as ‘Hot Leaf’, both the seeds and leaves are used in cooking. The former is similar in taste to black peppercorns and is ground before use in soups and stews. The mildly bitter but spicy and aromatic leaves are fairly tough and should be finely shredded or chopped…