5 must-have spices for one-pot dishes
What's the story
African vegetarian one-pot dishes are a delightful mix of flavors and textures, with spices playing a key role. These spices not only add flavor but also bring out the natural taste of the ingredients. Knowing these spices can help you make authentic African dishes at home. Here are five essential spices that are commonly used in African vegetarian one-pot meals, and how they enhance the dishes.
#1
Berbere: A flavorful blend
Berbere is an Ethiopian spice mix that comprises chili peppers, garlic, ginger, basil, and other spices. It gives a warm heat and depth to dishes. Commonly used in stews and lentil dishes, berbere can be added to vegetables to give them an extra kick. Its complex flavor profile makes it a staple in many East African kitchens.
#2
Ras el hanout: North African magic
Ras el hanout is a Moroccan spice mix that translates to "head of the shop," implying it's the best blend available. It usually contains over ten spices, such as cinnamon, cumin, coriander, and nutmeg. This aromatic mix adds sweetness and warmth to vegetable tagines or couscous dishes. Its versatility makes it perfect for both savory and sweet applications.
#3
Suya spice: West African heat
Suya spice is a popular West African seasoning mix made with ground peanuts or sesame seeds along with chili powder or paprika for heat. It is mainly used for grilling but works wonders when added to roasted vegetables or grain salads for an extra crunch and spiciness.
#4
Harissa: Tunisian chili paste
Harissa is a Tunisian chili paste made from hot peppers, garlic, olive oil, caraway seeds, cumin seeds, and coriander seeds. It adds a smoky flavor with a hint of spice when added to soups or stews. Harissa can also be used as a marinade for tofu or tempeh before cooking them into hearty one-pot meals.
#5
Dukkah: Egyptian nut mix
Dukkah is an Egyptian blend of nuts (usually hazelnuts), seeds (like sesame), herbs (such as thyme), salt, pepper, and spices (like cumin). It adds texture when sprinkled over salads but can also be mixed into grains like quinoa or bulgur wheat for added crunchiness without overpowering other flavors present within the dish itself.