Tips For Making Life Easier When Travelling With The Kids
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And so, I give you all the names I know and have researched so far…but one day, I will put together a guide for Nigerians! Also known as Jamaican nutmeg, Muscade de Calabash, Awiriwa, Airama, African Nutmeg, African Orchid Nutmeg, Ehuri. These are the seeds of Monodora myristica, a tropical shrub of the Annonaceae (Custard Apple).
Though the flowers of Monodora myristica look more like an orchid, the fruit itself is a nearly spherical drupe the size of an orange and containing many aromatic seeds embedded in a yellow pulp. These seeds, once dried, are grated and used as a substitute for nutmeg. Photo below shows Calabash nutmeg in the foreground and regular nutmeg in the background. It has an intriguing nutmeg-like scent, though its flavor only mildly hints at Myristica fragran, its flavor is much spicier and makes an interesting addition to many sweet dishes, cakes and rice puddings.
Traditionally it is ground and used as a seasoning but it can also be grated, just like nutmeg. In Nigeria, the shelled seed of the fruit, known as ‘Ehuru’ or ‘Ehiri’ is also sold as a spice. This is more pungent than the whole fruit and tends to be used more with meat dishes, like in my pepper soup. Xylopia Aethiopica. A smoked spice similar to black cardamom, which is traditionally dried over open flames.
Also known as negro pepper and grains of selim, Ethiopian pepper (Pipper Aethiopila), Senegal pepper. These are (clusters of) black, often long-stemmed pods, which sort of resemble bean pods. They are full of seeds which sculpt and contour the pods. The pods are opened up and the sticky black seeds are removed and discarded because they are extremely bitter. The pods are then toasted over open fire and then crushed in the spice mix for the pepper soup.
