African food is more than just sustenance; it's a celebration of heritage and a bridge connecting families and cultures. The heart of this vibrant culinary landscape lies in its diverse and bold spices, each adding depth and identity to every dish. From the fiery flavors of West Africa to the aromatic blends of the Caribbean, African spices offer a unique and unforgettable experience.
If you've ever wanted to try your hand at cooking African food, specifically West African cuisine, Flourish Spices and African Food is a great place to start. Nestled within the same space as Flourish Beauty Parlor in Market Square off Hawthorne Avenue NE, this mini-haven offers a wide array of ingredients, cooking advice, and even ready-made meals crafted by owner Olajumoke Elkanah, also known as Ola.
Inspired by her love of cooking and food, Elkanah has created Flourish Spices, a line of African food products found in-store, Market of Choice, and New Seasons. "Food brings culture together," Elkanah said. "I just love food so much - and you used to not be able to really get any of these things unless you were willing to drive an hour north, and a lot of people don't want to do that."
Ola is excited to share her African cooking heritage with you, secrets passed down through three generations. She's keeping the legacy alive by passing these secrets to the next generation and anyone who needs them. Flourish Spices & African Food focuses on providing high-quality service and customer satisfaction, with meeting your expectations being their top priority.
Exploring the Flavors: A Guide to African Spices and Their Uses
Africa boasts a variety of spices that infuse character, flavor, spiciness, and delightful aromas into your foods. Here's a guide to some essential African spices and how to use them:
Read also: Culinary Journey: African Chicken
- Suya Spice: This iconic dry rub blends chili, ginger, garlic, and groundnuts, creating a flavor explosion perfect for grilling. Best known for Nigeria’s beloved street food, Suya, it works wonders on beef, chicken, or tofu. Simply rub it on, let it sit, then grill or roast for maximum flavor.
- Jerk Seasoning: This fiery blend combines thyme, allspice, garlic, and scotch bonnet pepper. Traditionally used for jerk chicken or pork, it’s equally great on fish or vegetables. Use it as a dry rub or mix with oil and vinegar to create a marinade.
- Uda Pods (Negro Pepper): These pods are cracked open and simmered whole in soups and stews. Their smoky aroma adds depth to broths and herbal teas. Uda is also known for its medicinal properties, particularly for the digestive system, and is often recommended for women after childbirth.
- Mitmita: A blazing blend of chili, cardamom, cloves, and more.
- African Basil: Adds freshness to rich soups and stews.
- African Locust Beans: These fermented seeds deepen the flavor of soups and sauces. Melt them into palm oil before adding vegetables or meat for a richer, more traditional taste. Despite their "funky smell" when dried, they are a popular sweetener and seasoning, low in calories, and good for the eyes.
- Scotch Bonnet Pepper: Chop, blend, or drop whole into your soups - just be careful! Scotch bonnets bring intense heat and flavor. Cameroon peppers dried are spicier than typical black peppercorns, as they're made from dried scotch bonnet peppers giving dishes a very distinct flavor.
- Thyme: A pantry staple. Sauté it with onions at the beginning of your stew, or sprinkle into soups and marinades.
- African Curry Blends: These tend to be lighter and more aromatic than Indian ones. Use to season chicken, fish, or creamy stews. A little goes a long way.
- Groundnut Powder: Used in peanut-based stews and sauces, groundnut powder adds body and creaminess.
Ground nuts in Africa specifically refers to ground peanuts, and is used for peanut soups; this is different from American ground peanut products because there's no sugar added.
Many of these spices are used in soups - not thin or watery soups that may come to mind, but closer to what Americans generally call stew. Since many of them are heavily protein based, whether it's pork, chicken or fish, are seasoned and boiled down to later be eaten alongside fufu, rice, beans or other sides. Many of the dishes have different names across the region of west Africa or even through the rest of the African continent, but will be the same dish.
Spice Chart: A Quick Guide
| Spice | Flavor Profile | Common Uses |
|---|---|---|
| Suya Spice | Spicy, nutty, savory | Grilled meats, tofu, street food |
| Jerk Seasoning | Fiery, aromatic, savory | Chicken, pork, fish, vegetables |
| Uda Pods | Smoky, earthy | Soups, stews, herbal teas |
| Mitmita | Extremely spicy, complex | Ethiopian dishes, seasoning |
| African Basil | Fresh, slightly peppery | Soups, stews |
| African Locust Beans | Umami, fermented | Soups, sauces, seasoning |
| Scotch Bonnet Pepper | Intensely spicy, fruity | Soups, stews, sauces |
| African Curry Blends | Aromatic, mild to medium spicy | Chicken, fish, stews |
| Groundnut Powder | Nutty, creamy | Peanut-based stews, sauces |
For those that are wanting to try some products but were overwhelmed with the selection, here are my recommendations:
- Chin-chins: so crunchy, such an easy snack to mindlessly munch on and are great because they're not overwhelmingly sweet.
- Zobo: of the two types of zobo, I chose (and loved) Hibisbloom brand hibiscus flower drink. The other flavors of vanilla, rose water and orange blossom were subtle but still sweet enough to quench my thirst, but my favorite parts are how it has zero caffeine and is produced locally in Tualatin.
- Special Pamplemousse: not quite flavored and carbonated like a soda, but closer to a sparkling water; the flavor of the (artificial) pamplemousse makes it easy sipping (and probably a good mixer, or so I've heard)
- Puff Puff: my absolute favorite product of the bunch, the Flourish Spice brand flour mix gave the exact directions for this to taste great.
Elkanah recommends those who may not know or understand African food should find similarities in the foods that they already know, and branch out from there. Her prime example is jollof rice seasoning: African and Mexican styles are different but in the end they're both still just seasoned rice.
Read also: Authentic Moroccan Soup
How To Make Nigerian Beef Suya and Easy Suya Spice Recipe
Read also: Spices Used in Moroccan Cuisine
