What are the most common herbs and spices in the African cuisine?
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| Most common herbs and spices in Africa |
What are the most common herbs and spices in the African cuisine? This is a topic of great importance for those who want to qualify for professional African cooking.
In Africa, we may find a different variety of culinary herbs and spices because it is a diversified and rich continent.
The African cuisine is famous of fragrant and vibrant herbs, leaves and spices.
Common herbs and spices in Africa include basil,parsley, paprika and thym.
These are not the only herbs and spices we may encounter in African kitchens. In fact, there are many more culinary herbs enriching African food and dishes.
Bsides to these well-known herbs, Some African unique and indigenous cooking herbs invade their kitchens.
These indigenous herbs are mostly Ethiopian besobela (sacred basil), West African uziza, and South African imphepho.
They are often added to rice dishes, Stews, meats and sausages.
What are the most common herbs and spices in the African cuisine?
Africa is the queen land of domestic herbs and rare spices that are found typically in African lands and savannas.
Here are the most common herbs and spices in the African cooking :
1-Basil & Parsley:
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| Basil and parsley |
These herbs are widely known in Nigerian kitchens meats, Stews and various traditional dishes in Nigeria.
2-Mint:
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| Mint herb |
This herb is mostly used in many North African countries like Algeria, Morocco and Tunisia.
It is often used, in some local dishes and for topping teas and salads to give them a unique and wonderful flavor.
3-Bay Leaves:
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| bay leaves |
Bay leaves are generally used to traditional rice dishes, stewsls, soups and some broths.
4-African Sage:
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| African sage |
African sage is quite often present in Southern Africa cooking.
It is typically used in Stews, meat dishes and some soups
5-Uziza Leaves:
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| Uziza leaves |
Uziza is very famous in Gambia, Burkina Faso, Benin and most West African countries.
This unique and flavored herb is added to soups and broths.
6-Thyme:
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| thyme for cuisine |
Thym is commonly used in North African and West African cooking, especially Morocco and Nigeria.
It is the best culinary herb for rice dishes and marinades, soups.
7-Ras el hanout :
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| Ras el hanout in cuisine |
Ras el hanout, literally means top of the shop.
It is sold and exposed in most African shops and markets.
Ras el hanout is a rich a mixture of up to 50 different spices.
It is mainly added to soups, Stews and meats in many African countries.
8-Duqqa :
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| Duqqa in African cuisine |
Duqqa is a traditional Egyptian culinary herb.It is a mixture of some herbs and toasted nuts.
Duqqa can be used for saisoning or as a salad topping.
It works wonder as a dip with olive oil and traditional bread.
9-Mahlep:
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| Mahlep in cuisine |
Mahal cherry produces seeds which are transformed to Mahlep.
This fragnant spice can be found in most Mediterranean regions. It is very popular in Middle Eastern and Mediterranean cuisines.
10-Taliouine saffron :
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| Taliouine saffron |
Taliouine saffron or Moroccan saffron is a widely known herb that is cultivated in Morocco.
It is added to some traditional famous dishes like Tagine.
It is also consumed with Moroccan tea to add an exeptionnel taste and flavor.
These are the most common herbs and spices in the African cuisine and cooking.
Don't forget to try them in your kitchen to taste and feel the unique cuisine life of Africa.