Christine McFadden

West African Pepper Blend

Appears in
Pepper
Pepper

By Christine McFadden

Published 2008

  • About
Stews made mostly from beans or root vegetables with only a little meat or fish form the basis of West African cooking. These dishes are seasoned with fiery sauces and dried spice blends, which usually contain a high proportion of pepper indigenous to the area.

A popular seasoning is an incendiary mix of black and white peppercorns, cubeb pepper, grains of paradise, allspice (Jamaica pepper), ginger and dried red chilli (recipe). It is used as an essential flavour base for spicy soups and stews, a dry rub for meat and chicken before grilling, and a condiment for vegetables.