Forgotten African Ingredients That Deserve a Comeback

Many of us grew up sitting by the kitchen door, watching our mothers cook: the wooden spoon against the pot, the rising steam, that familiar mix of herbs. “These ingredients give the food its soul,” they would say.

Somewhere along the way, many of those ingredients quietly left our kitchens. Seasoning cubes took over. The food still tastes good, but sometimes the depth we grew up with is missing. Here are four treasures worth bringing back, and easy ways to use them today.

Prekese (aidan fruit)

You can recognise prekese with your eyes closed. Its sweet, deep fragrance filled many childhood kitchens, simmering in pepper soup, palm nut soup and warm teas. Many mothers also added it to meals after childbirth.

Drop one pod into chicken soup for a mellow, natural sweetness
Break it into pieces and simmer with rice or jollof for a richer aroma
Brew it with ginger, lemon and honey for a soothing tea
Add it to slow-cooker stews for depth and warmth

Efinrin (scent leaf)

Scent leaf wakes up a pot before it even starts cooking. Peppery and fresh, it lifts pepper soup, yam pottage, okra soup and even omelettes. Think of it as basil with more character.

Stir chopped scent leaf into pasta for an African twist
Blend it into marinades for fish, chicken or grilled vegetables
Add it to tomato sauces for a vibrant aroma
Toss a few leaves into salads with tomatoes and a light dressing

Uda (grains of Selim)

Uda has a bold, smoky flavour that announces itself before you taste it. Traditionally it warms pepper soup, white soup and postpartum broths. Use a gentle hand: a little goes a long way.

Grind a small amount into barbecue rubs
Simmer whole pods in slow-cooked stews and broths
Sprinkle a pinch over roasted potatoes or carrots
Mix into your own spice blend for wings and grilled meat

Ewuro (bitter leaf)

Bitter leaf comes with memories of washing and squeezing, again and again, until the bitterness softened. It balances rich soups like egusi and ogbono, and has long been valued in traditional cooking for its goodness.

Sauté washed bitter leaf with onions, garlic and pepper as a side
Fold a little into couscous, quinoa or vegetable stir fries
Add a small handful to chicken soup to balance the richness
Steep lightly as a herbal infusion

Finding them abroad: African and international grocery stores often stock prekese, uda and dried bitter leaf. Scent leaf is harder to find fresh; try frozen or dried, or grow it in a pot on your windowsill. Our Tokunbo Directory lists African stores near you.

Honour the food that made us

Our food is part of our identity, and these ingredients are part of our heritage. Cook with them, share them, and teach someone younger how they are used.

Over to you: Which “forgotten” ingredient do you remember from your mother’s kitchen? Tell us in the comments or share your story.