10 Spices in my Kitchen

Hey there! Every kitchen has its own set of essentials that’s like your personal flavour profile and it’s unique to you. For me, spices are heroes in my kitchen. I have some of them that I absolutely can’t do without, as they transform ordinary meals into extraordinary ones. So, today I would like to talk to you about 10 spices in my kitchen.

Here are my top kitchen spices that are mostly always available. in my kitchen. 

1. Curry: First is this superstar of spices, curry. It might have originated in Asia, but it has a special place in my heart (and my kitchen). This blend of turmeric, coriander, cumin, fenugreek, and more is a game-changer. It can turn a plain old stew or a pot of jollof rice into a very flavourful meal. However, our Nigerian local soups usually have their own unique flavours and spices, so curry doesn’t necessarily fit into our local soups.
2. Curry Leaves: This came into my life about two years ago. I used to see them in the market and wonder how it tasted. Then, a friend suggested adding them to a stew. I gave it a try, and I loved it! I buy, dry, and blend it because since it’s a leaf, it can get bad over time. They’re like a secret flavour weapon, especially in stews and yam porridge. A pinch of these leaves, and your food is on a flavour rollercoaster.
3. Thyme: Thyme is my very useful when it comes to seasoning. It’s makes stews and meat stock pop with deliciousness.
4. Garlic: Garlic is the kitchen superhero that can’t be hidden in any dish. Its aroma in food is always on point and that’s a good thing! I use it in stews, sauces, and fried rice, but it’s like my go to in preparing meat, chicken or any other protein.
5. Ginger: Where there’s garlic, ginger’s never far behind. These two are like culinary besties. They team up to create magic in stews, sauces, mixed rice—you name it. I even eat ginger raw because I’m obsessed with its zingy goodness. Plus, it’s great for kicking a cold or making zobo (a hibiscus drink) or pineapple drinks.
6. Bay Leaf: Bay leaves is one secret behind the mouthwatering aroma of Nigerian jollof rice. Just thinking about it puts me in a party mood. It can also elevate stews and sauces.
7. Rosemary: Rosemary joined my kitchen club recently, and I’m loving it. It’s like thyme’s cooler cousin,  though with a stronger and bolder flavour kick (at least in my book). I use it for stews, broth, and mixed rice.
8. Dry Pepper: Oh, what’s life without a little heat? Fresh pepper is my first love, but when I do not have it, dry pepper (known as “ata gungun” or “ata kuku” in Yoruba) comes to the rescue. 
9. Dry Scent Leaf (Efinrin): Scent leaf is another flavour-packed addition to my spice collection. Instead of buying fresh ones anytime I need, I buy and sun-dry. It still brings that unbeatable aroma to my dishes. I use them in almost everything local from egusi soup to pepper soup. Plus, it has some medicinal properties and can make a cup of tea.
10. Locust Beans (Iru): This one’s personal, folks. I grew up in the southwestern part of Nigeria, and Iru is like a taste of home. It’s a local ingredient that’s close to my heart. It’s my go-to for making local stews like ofada stew, native rice, ogbono, ewedu, egusi, and efo riro. Just thinking about it takes me back to the joys of local cuisine.

So, there you have it—my spices/herbs that’s always ready to jazz up my meals. Now, I’ve spilled the beans (or should I say, “locust beans”) about my spices. What are yours?

Love,

Ayobambo