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Key Spices in Traditional Cuisines.

When you are stunned by the aroma, flavour or taste of a local or continental dish. When you are far off from home and wish for a bowl of Njansang seasoned pepper soup, imagine a well-marinated fish in Mbongo Tchobi or fisherman soup. If your craving is to read through the pages of Kwacoco bible, or navigate the edges of Achu, Afang soup, Ekpang or Ekwang. The one thing in common among all this variety of dishes is spices. A knowledge and skill that is handed down through generations with each family coming up with their own unique recipes and techniques giving a special signature to the dishes.

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Tetrapleura tetraptera

The Aridan fruit is a condiment known by many names including 4 corners, Aridan, Prekese, Uyayak, Oshosho/Osakirisa, Dawo, Edeminang.
This spice is a legend in banga soup, ofe-akwu, white soup, and fish pepper soup etc.
This spice is an excellent source of potassium, zinc, calcium, and, phosphorous. It is believed to have anti-inflammatory and hypoglycaemic properties
To get the best out of this condiment, crush it and put it in the dish. If you decide to put it whole, note that the earlier and longer it cooks, the more it infuses its aroma into the food. And remember to remove it when serving.

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Monodora myristica

The African nutmeg also called Pébé, Efouan, Ehuru, Ariwo, Iwon, Awerewa, calabash nutmeg or muscadier de Calabash. The unique taste and flavour from this condiment adds some extra sparks to stews, soups, cakes and desserts. You can use Pébé in place of nutmeg.
It is said to play a role in helping our food digest, boosting libido, lowering cholesterol levels, and acting as a kind of anti-inflammatory agent.
Pébé enhances both taste and flavour, and comes in handy when seasoning fish, chicken or pork. And makes a better team when combined with djansang.

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Ricinodendron heudelotii

Njangsa, known in other places as Essang, Okhuen, Ezezang, Essessang, Ekpi or njasang, is used in local cuisines for its flavour and taste and is sometimes used as a thickening agent. Njangsa pairs well with Pébé when seasoning fish or meat. I have often used a combo of djansang, Pébé, garlic and ginger.
The potential health benefits of Njangsa include possible antimicrobial and antioxidant effects and its ability to reduce our cholesterol and triglycerides level.

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Afrostyrax lepidophyllus

This spice is popularly known as Country Onion or Rondelles. It is also called Oyin-eto, Alubosa, bobimbi or olum. It has a strong garlic-like aroma and flavour often applied when seasoning Ekwang, porridge cocoyam, roasted meats, and seafood.
It promises to help fight cancer, have anti-inflammatory properties while promoting healthy bones, and supporting the immune function.

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Aframomum danielli

Alligator pepper, also known as mbongo spice, Ntwen-ibok, Atare, ósè ọ́jị́, It is said to have anti-inflammatory, antioxidant, and antimicrobial properties, with the potential to regulate blood sugar and aid digestion with the ability to relieve stomach upset.

Spices often have a lot of medicinal value and people who spice their food with a certain type or group of spices rarely develop specific health conditions because the spice in their food helps fight against such illnesses.

It is a good practice to learn about different spices, including their culinary and health benefits. Regularly consume a modest amount in your food, such that your food becomes a protection and not a cause of illness.

Media Credit

Graphics by	@manuelhooks
Captured with	Galaxy A15
Date	Tuesday. 10 April
	[@]2025

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