{"id":233,"date":"2026-10-31T06:53:47","date_gmt":"2026-10-31T06:53:47","guid":{"rendered":"https:\/\/goodtasteofafrica.com\/index.php\/ingredients-a-z\/"},"modified":"2026-10-31T06:53:47","modified_gmt":"2026-10-31T06:53:47","slug":"ingredients-a-z","status":"publish","type":"page","link":"https:\/\/goodtasteofafrica.com\/index.php\/ingredients-a-z\/","title":{"rendered":"Ingredients A\u2013Z"},"content":{"rendered":"\n<section class=\"gtoa gtoa-hero gtoa-hero-sm\"><div class=\"gtoa-wrap\"><p class=\"gtoa-eyebrow\">Ingredients A\u2013Z<\/p><h1>The African pantry, from atti\u00e9k\u00e9 to yam<\/h1><p>A growing guide to the ingredients behind African cooking \u2014 what they are, where they come from and how they\u2019re used. Each entry will link to full guides and recipes as we publish them.<\/p><\/div><\/section>\n<div class=\"gtoa-band\" aria-hidden=\"true\"><\/div>\n<nav class=\"gtoa gtoa-az-nav\" aria-label=\"Jump to letter\"><div class=\"gtoa-wrap\"><a href=\"#letter-A\">A<\/a><a href=\"#letter-B\">B<\/a><a href=\"#letter-C\">C<\/a><a href=\"#letter-D\">D<\/a><a href=\"#letter-E\">E<\/a><a href=\"#letter-F\">F<\/a><a href=\"#letter-G\">G<\/a><a href=\"#letter-H\">H<\/a><a href=\"#letter-K\">K<\/a><a href=\"#letter-M\">M<\/a><a href=\"#letter-O\">O<\/a><a href=\"#letter-P\">P<\/a><a href=\"#letter-R\">R<\/a><a href=\"#letter-S\">S<\/a><a href=\"#letter-T\">T<\/a><a href=\"#letter-U\">U<\/a><a href=\"#letter-Y\">Y<\/a><\/div><\/nav>\n<div class=\"gtoa gtoa-section\"><div class=\"gtoa-wrap\"><section class=\"gtoa-az-group\" id=\"letter-A\"><h2 class=\"gtoa-az-letter\">A<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"atti-k-\"><span class=\"gtoa-tag\">C\u00f4te d\u2019Ivoire<\/span><h3>Atti\u00e9k\u00e9<\/h3><p>Fermented, grated cassava steamed into light, slightly sour grains \u2014 Ivorian couscous, classically served with grilled fish.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-B\"><h2 class=\"gtoa-az-letter\">B<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"baobab\"><span class=\"gtoa-tag\">Across Africa<\/span><h3>Baobab<\/h3><p>The tangy, powdery pulp of the baobab fruit, stirred into drinks, porridges and sweets.<\/p><\/article><article class=\"gtoa-ing\" id=\"berbere\"><span class=\"gtoa-tag\">Ethiopia &#038; Eritrea<\/span><h3>Berbere<\/h3><p>A deep red spice blend built on chilli and fenugreek; the backbone of doro wat and many stews.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-C\"><h2 class=\"gtoa-az-letter\">C<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"cassava\"><span class=\"gtoa-tag\">Across Africa<\/span><h3>Cassava<\/h3><p>Starchy root behind fufu, garri, atti\u00e9k\u00e9 and more. Must be properly processed and cooked before eating.<\/p><\/article><article class=\"gtoa-ing\" id=\"cocoyam\"><span class=\"gtoa-tag\">West &#038; Central Africa<\/span><h3>Cocoyam<\/h3><p>Taro-like tuber eaten boiled or pounded; in Ghana its leaves (kontomire) make a much-loved stew.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-D\"><h2 class=\"gtoa-az-letter\">D<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"dawadawa\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Dawadawa<\/h3><p>Fermented locust beans \u2014 also called iru or soumbala \u2014 adding deep, savoury umami to soups and stews.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-E\"><h2 class=\"gtoa-az-letter\">E<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"egusi\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Egusi<\/h3><p>Protein-rich seeds of a gourd, ground and cooked into thick, nutty soups with leafy greens.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-F\"><h2 class=\"gtoa-az-letter\">F<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"fonio\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Fonio<\/h3><p>A tiny, fast-cooking ancient grain from the Sahel with a light, earthy flavour.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-G\"><h2 class=\"gtoa-az-letter\">G<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"garri\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Garri<\/h3><p>Granulated, fermented and roasted cassava \u2014 soaked as a snack or made into eba with hot water.<\/p><\/article><article class=\"gtoa-ing\" id=\"grains-of-selim\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Grains of Selim<\/h3><p>Smoky, peppery seed pods (uda, hwentia) used in pepper soup and Senegalese caf\u00e9 Touba.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-H\"><h2 class=\"gtoa-az-letter\">H<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"harissa\"><span class=\"gtoa-tag\">North Africa<\/span><h3>Harissa<\/h3><p>A Tunisian paste of chillies, garlic, oil and spices, used as a condiment and cooking base.<\/p><\/article><article class=\"gtoa-ing\" id=\"hibiscus\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Hibiscus<\/h3><p>Dried roselle flowers brewed into deep red drinks: bissap, zobo or sobolo.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-K\"><h2 class=\"gtoa-az-letter\">K<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"kenkey\"><span class=\"gtoa-tag\">Ghana<\/span><h3>Kenkey<\/h3><p>Fermented maize dough wrapped in husks or leaves and cooked, served with fried fish and pepper sauce.<\/p><\/article><article class=\"gtoa-ing\" id=\"kola-nut\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Kola nut<\/h3><p>A bitter, caffeine-rich nut with deep ceremonial meaning, offered to guests as a sign of welcome.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-M\"><h2 class=\"gtoa-az-letter\">M<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"moringa\"><span class=\"gtoa-tag\">Across Africa<\/span><h3>Moringa<\/h3><p>Fast-growing tree whose tender leaves are cooked as greens or dried into powder.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-O\"><h2 class=\"gtoa-az-letter\">O<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"ogbono\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Ogbono<\/h3><p>Ground wild mango seeds that give Nigerian ogbono soup its famous \u2018draw\u2019.<\/p><\/article><article class=\"gtoa-ing\" id=\"okra\"><span class=\"gtoa-tag\">Across Africa<\/span><h3>Okra<\/h3><p>Pods that thicken soups and stews; the word \u2018gumbo\u2019 is thought to trace back to West African names for okra.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-P\"><h2 class=\"gtoa-az-letter\">P<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"palm-oil-red-\"><span class=\"gtoa-tag\">West &#038; Central Africa<\/span><h3>Palm oil (red)<\/h3><p>Rich red oil from the oil palm fruit, giving colour and flavour to stews, soups and beans.<\/p><\/article><article class=\"gtoa-ing\" id=\"plantain\"><span class=\"gtoa-tag\">Across Africa<\/span><h3>Plantain<\/h3><p>A cooking banana enjoyed green or ripe \u2014 fried as dodo and kelewele, boiled, or pounded into fufu.<\/p><\/article><article class=\"gtoa-ing\" id=\"preserved-lemons\"><span class=\"gtoa-tag\">North Africa<\/span><h3>Preserved lemons<\/h3><p>Lemons cured in salt until soft and fragrant; essential in Moroccan tagines.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-R\"><h2 class=\"gtoa-az-letter\">R<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"ras-el-hanout\"><span class=\"gtoa-tag\">North Africa<\/span><h3>Ras el hanout<\/h3><p>A warm Moroccan spice blend whose name means \u2018head of the shop\u2019 \u2014 the spice seller\u2019s best mix.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-S\"><h2 class=\"gtoa-az-letter\">S<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"scotch-bonnet\"><span class=\"gtoa-tag\">West Africa &#038; the Caribbean<\/span><h3>Scotch bonnet<\/h3><p>Fruity, floral and fiercely hot; the heart of pepper soups, stews and jerk.<\/p><p class=\"gtoa-ing-links\"><a href=\"https:\/\/goodtasteofafrica.com\/index.php\/2021\/04\/07\/the-tale-of-two-peppers-scotch-bonnet-and-habenero\/\">Read the guide<\/a> \u00b7 <a href=\"https:\/\/goodtasteofafrica.com\/index.php\/product\/scotch-bonnet-peppers-1kg\/\">Buy in our shop<\/a><\/p><\/article><article class=\"gtoa-ing\" id=\"shito\"><span class=\"gtoa-tag\">Ghana<\/span><h3>Shito<\/h3><p>A dark, rich chilli sauce made with dried fish or shrimp, served with kenkey, rice and much more.<\/p><\/article><article class=\"gtoa-ing\" id=\"stockfish\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Stockfish<\/h3><p>Air-dried cod, long traded from Norway to West Africa, used to give soups a deep, savoury flavour.<\/p><\/article><article class=\"gtoa-ing\" id=\"suya-spice-yaji-\"><span class=\"gtoa-tag\">Nigeria &#038; Niger<\/span><h3>Suya spice (yaji)<\/h3><p>A ground peanut, chilli and spice mix rubbed onto suya, the grilled meat skewers of Hausa street food.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-T\"><h2 class=\"gtoa-az-letter\">T<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"teff\"><span class=\"gtoa-tag\">Ethiopia &#038; Eritrea<\/span><h3>Teff<\/h3><p>A tiny grain ground into flour and fermented to make injera, the spongy sourdough flatbread.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-U\"><h2 class=\"gtoa-az-letter\">U<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"uziza\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Uziza<\/h3><p>Peppery leaves and seeds of a West African pepper vine, used in pepper soup and egusi.<\/p><\/article><\/div><\/section>\n<section class=\"gtoa-az-group\" id=\"letter-Y\"><h2 class=\"gtoa-az-letter\">Y<\/h2><div class=\"gtoa-cards\"><article class=\"gtoa-ing\" id=\"yam\"><span class=\"gtoa-tag\">West Africa<\/span><h3>Yam<\/h3><p>The starchy tuber (not sweet potato) that is boiled, fried or pounded into smooth pounded yam.<\/p><\/article><\/div><\/section><\/div><\/div>\n\n\n\n<div class=\"wp-block-group gtoa gtoa-cta\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"gtoa-wrap\"><h2>Get a new ingredient guide every week<\/h2><p>Join The Sunday Pot for recipes, ingredient guides and food stories.<\/p><\/div>\n\n\n  \n  \n  <div class=\"\n    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