Common Nigerian Spices: Ehuru, Uda, Uziza, Ogiri and More
Learn about common Nigerian spices and seasonings including ehuru, uda, uziza, ogiri, iru, dry pepper and how they shape Nigerian food.
Essential Nigerian Kitchen Ingredients
A beginner-friendly guide to essential Nigerian kitchen ingredients, including palm oil, pepper, crayfish, egusi, ogbono, leaves, dry fish and spices.
Stockfish and Dry Fish: Differences, Uses and Storage
Understand the difference between stockfish and dry fish in Nigerian cooking, how each is used, how they taste and how to store them properly.
Ground Crayfish: Why It Is Used in Nigerian Cooking
Learn why ground crayfish is used in Nigerian cooking, how it tastes, where it appears, how to store it and what to know before buying.
Traditional Nigerian Leaves
Learn how ugu, oha, bitterleaf, uziza and utazi are used in Nigerian cooking, including taste, appearance, storage and substitutions.
Locust Beans (Iru / Dawadawa)
Learn what locust beans, iru and dawadawa are, how they taste, how they are used in Nigerian cooking, buying tips and substitutions.
Understanding Nigerian Pepper
Learn how Nigerian pepper is used in soups, stews, rice dishes and sauces, including Scotch bonnet, fresh pepper and dry pepper.
Ogbono: What It Is and Why Nigerians Love It
Learn what ogbono is, how it creates draw soup texture, what it tastes like, how to buy and store it, and common questions.
Egusi Seeds Explained: Everything You Need to Know
Learn what egusi seeds are, how they taste, how they are used in Nigerian cooking, buying tips, storage tips and common questions.
Palm Oil in Nigerian Cooking
Learn how palm oil is used in Nigerian cooking, what it tastes like, how to buy and store it, common substitutions, and dishes it shapes.