Written by: Racquel Parker

Africa is known for many amazing things, including that thing we love most — FLAVA. Cuisines from all around the world are inspired and enhanced by African spices and flavors. From soul food to Caribbean cooking, you are sure to find some inspiration. Our Spice Grinders are straight from the Motherland. Not sure what to cook with them? Try some of these recipes from “A Taste of Africa.” Each spice comes from a different region in Africa, all connected by food, family, and fun.

SPICED BLISS - YASSA - WEST AFRICAN SPICE

• What’s in it? Salt, coriander, cinnamon, garlic, green peppercorn, ginger, thyme: together they weave an extraordinary flavor spell that becomes part of your basic comfort food memories.
• Recipe Suggestions: Great on fish and lamb. Excellent on roasted root vegetables, butternut or pumpkin, or in a brown and wild rice dish with lentils, cashews and onions.

GARLIC PEPPER - MADAGASCAR

• What's in it? Black pepper with sea salt, garlic, and parsley - a popular, versatile table condiment.
• Recipe Suggestions: The ideal blend for grilled crustaceans served with butter and a squeeze of fresh lemon. Also good with chicken, fish and pork served with a light, white wine, and butter sauce. Delicious on pan-fried potatoes and green vegetables - asparagus, artichoke, beans, peas, and baby marrows.

LEMON PEPPER FRIENDSHIP SPICE - SWAHILI

• What’s in it? Black pepper with citrus, garlic, salt, and a pinch of chives. The most popular blend ever and true to the legend. People just keep coming back for more.
• Recipe Suggestions: Superb on steamed green beans with butter. Also excellent with chicken, duck, game birds, fish, pork, potatoes, root vegetables, and green salads. Stunning in a white wine butter sauce - also salad dressings and as a table condiment.
• Make a delicious flame-grilled RED ROMAN: Clean and scale a whole, fresh fish. Grind 5ml of Swahili Lemon Pepper into 80ml olive oil, juice of half a lemon, and paint onto fish inside and out. Keep the left-over mixture for basting while the fish is grilling on low heat.

• What's in it? Ginger and chilli love tomatoes - fresh, cooked, dried, semi-dried - in salads, stews, braises and on sandwiches, and the black pepper ties all the flavors together.
• Recipe Suggestions: Great with game fish (Barracuda or Dorado) - also beef, pork, and chicken: simply melt some butter into a splash of peanut oil, grind some Mozambique Ginger and Chili into the mix and baste the fish or meat as it’s grilling. Add an Asian twist with lime, lemongrass, coconut, and coriander leaves.

TOMATO PEPPER - KARIBA SUNSET

• What’s in it? Sundried tomato, black peppercorns, roasted garlic, red onion, red bell pepper, olives, and basil. A fascinating blend that adds a 'salty' taste without actually adding salt.
• Recipe Suggestions: Excellent with beef - grilled, fried, slowcooked and pot roasted. Great in tomato-based salads with Italian cheese, basil, and pine nuts.

FIRE SPICE - ZULU

• What’s in it? Red chili with an exciting supporting cast of black pepper, ginger, and a touch of ginseng (to energize the tastebuds!).
• Recipe Suggestions: Grind onto pizza, pasta, casseroles, barbecues, curries and stir fry. Use as an ingredient or add flavor at the table.

Shop the "A Taste of Africa" African Spice & Grinders here!

All recipes were sourced from “Ukuva: A Taste of Africa”. For more spices, recipes and more check out: http://www.ukuva-iafrica.com/moreinfo.html