You walk into a supermarket or international store abroad and nothing has the name you grew up with. Ugu, ehuru, ogiri, iru, uziza… what do they call these things here, and what should you ask for?
We are building the most complete list of African ingredient names in English and other languages, so new arrivals can shop with confidence. Add the names you know from your own language, country or region.
Tokunbo Central’s answer: these are the names that most often help people find ingredients in shops abroad. African and Caribbean stores usually know the local names; mainstream supermarkets and Asian or Latin stores often stock the same items under the names in brackets.
- Ugu: fluted pumpkin leaves. Sold frozen or dried in African stores.
- Egusi: melon seeds (sometimes sold as “egusi seeds” or ground melon).
- Ogbono: African bush mango seeds, also called dika nuts.
- Iru / dawadawa / ogiri okpei: fermented locust beans.
- Uziza: Ashanti pepper or West African black pepper (leaves and seeds).
- Ehuru: calabash nutmeg. Uda: grains of selim, also sold as “Guinea pepper” or “Senegal pepper”.
- Alligator pepper / atare: grains of paradise.
- Ewedu: jute leaves, sold in Middle Eastern shops as molokhia.
- Scent leaf / efirin / nchanwu: African basil. Thai basil is the closest supermarket swap.
- Ata rodo: Scotch bonnet or habanero. Tatashe: red bell pepper. Shombo: long red chilli.
- Zobo / bissap / sobolo: dried hibiscus flowers, also called sorrel or flor de jamaica.
- Aya / tiger nuts: chufa, used for kunu aya and horchata de chufa.
- Afang / okazi / ukazi: Gnetum leaves, usually sold dried or frozen.
- Garri: cassava flakes or granules. Ponmo / kpomo: cow skin. Stockfish / okporoko: dried cod or Norwegian stockfish.
Your turn: which ingredient names from your language or country are missing? Add the local name, what it is called where you live, and the store where you found it.