Flavors of Africa

Africa is a big continent and home to numerous different kitchens that share similarities in using spices and spice blends. Food is in Africa, just like in our culture, a personal experience and a social event. When preparing African dishes and using African spices, prepare yourself to taste something special, that calms not only your hunger but your soul too.

FIVE REGIONS OF THE AFRICAN CUISINE

African cuisine can be divided into five regions: North Africa, South Africa, Middle Africa, West Africa, and East Africa. Each region has different preferences in flavors, the meat they are using, and their favorite dishes. Luckily, every region uses the same spices and spice blends, which makes it available to the international audience who want to try specialties of the African kitchen.

Spices in Africa are as important in everyday life as water. The food is being deeply enjoyed, and some dishes are even being prepared for days before eating. Each spice is carefully selected to complete or balance the rest of the ingredients, and the final product is a delicious meal that the whole family can enjoy. The food is mostly prepared by women, although men will also jump in when they need additional help. 

African cuisine is one of the most interesting ones available in the world. The spice blends that we singled out, are a good start to understanding different flavor dimensions that can be tried in African kitchens. From dishes like doro wat (Ethiopian chicken) to harissa couscous, African cuisine offers a wide range of flavors for all tastebuds. Both vegetarians and meat eaters can find dishes here, that will meet their taste. Maybe you will be surprised when you find out, that African dishes are the one thing you missed in your diet.

HARISSA - this spice blend is and intense and strong Middle African blend of chilis, coriander seeds, cumin, caraway, rock salt, Cayenne pepper, Garlic, Tomatoes, and mint leaves. Our spice blend can be used to make a paste. To get a paste, simply add olive oil or some other oil or even lemon juice to the spice blend. Prepared like this, harissa can be an excellent rub for pork, chicken, mutton, or lamb.

Harissa is used in various ways around North Africa and the Middle East. The recipes for harissa are different depending on the region and household. The variations can contain cumin, red paprika, garlic, coriander, and lemon juice. In the Saharan region, harissa can have a smoked flavor. Tunisia is the biggest exporter of ready-made harissa in powder or already mixed with liquids in jars, tins, or tubes.

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RAS EL HANOUT - this Moroccan blend is made of 20 or more herbs and spices mixed manually, and literally translated it means “head of the shop”.

The blend contains warm, sweet cinnamon, clove, and nutmeg flavors. Cardamom, coriander, and chili add flightiness and energy to the blend! Whole rose petals and lavender flowers are added at the end, to give the blend comfortable flowery notes.

Ras el hanout is usually sold as a blend of whole spices, so it is added to the dishes with a mill or ground with a mortar, but it can also be bought as a powder.

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TSIRE - this powder, or spice blend used in African cuisine, especially in the West. This blend has a sweetish, nutty flavor with a dynamic chili note!

Tsire is traditionally prepared with eggs or oil as a marinade for meat dishes before grilling. It can also be used as decoration to sprinkle over the dish.

This blend of African spices is perfect for adding warmth to a salad or sprinkling over an avocado toast. Use the tsire as an addition to soups and stews instead of salt and pepper!

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CHAKALAKA - is a spicy vegetable dish traditionally served with bread, papp (a side dish made of corn grits similar to polenta), goulash, and curry. 

It is being said that Chakalaka originates from Johannesburg, but there are various versions depending on the region and family tradition. Some versions contain beans, tomatoes, onion and garlic.

There is a discussion if chakalaka is a dish or a spice blend. Today you can buy the spice blend to help you prepare this dish.

South Africans use the chakalaka spice blend as a rub for meat before grilling, and the chakalaka dish as a side dish often served with meat.

See the recipe for Chakalaka here.

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BAHARAT - baharat is a North African spice blend represented in Lebanese, Syrian, Israeli, Jordanian, Turkish and Iranian cuisine. Baharat is the Arabic word for spices (sg. bahar).

Traditional baharat is used in a similar way to how Indians use garam masala and it can be sprinkled on food after cooking to bring out the flavors, much like salt or sumac. It is often briefly fried in fat before use to release its flavors.

Baharat is extremely versatile and can be used in Mediterranean dishes such as tomato-based pasta dishes, Spanish tapas, or ratatouille.

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AFRICAN RUB - this spice blend has the sharp, earthy flavors of cumin, coriander, allspice and fenugreek, accompanied by the persistent, sweet flavors of coriander seeds and cardamom. The whole taste is rounded off by the bitter and spicy note of ajowan seeds.

African cuisine is shaped and influenced by Arab, Portuguese, French, and British flavors. These flavors are featured in this versatile blend. It goes well with meat, fish, and vegetable dishes. This spice mix can be used when cooking couscous with vegetables or meat-based stews. It is excellent for marinating lamb, chicken, and game.

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Try the spice blends and teas from our collection that have their origins in Africa and let their flavors and aromas penetrate all your senses and bring a touch of African cuisine into your home.