Forgotten African Ingredients That Deserve a Comeback

When I was little, I loved sitting by the kitchen door, watching my mother cook. The sound of her wooden spoon hitting the pot, the rising steam, and that familiar mix of herbs made the whole kitchen feel alive. She would smile and say, “These ingredients give the food its soul.” I didn’t fully understand it then, but those words stayed with me.

Years passed, and I realized she was right. Those ingredients carried stories, comfort, and healing. Every leaf, seed, and spice had a purpose, connecting generations and turning simple meals into memories.

But somewhere along the line, many of these ingredients quietly disappeared from our kitchens. Modern seasonings took over. The food still tasted good, but sometimes the depth and heart we grew up with were missing. For many of us, a pot of soup might bring us close to home, but not quite all the way back.

This season of gratitude feels like the perfect moment to rediscover them. These forgotten African ingredients deserve a place in our modern kitchens again, bringing richness, nostalgia, and authenticity back into our meals.

Here are a few treasures that shaped our mothers cooking and how you can enjoy them again in your modern kitchen:

Aidan Fruit (Prekese)

Aidan fruit is one of those ingredients you can recognize even with your eyes closed. Its sweet fragrance and deep aroma filled many of our childhood kitchens. It often found its way into pepper soup, palm nut soup, or simple healing teas. Many mothers added it to postpartum meals because it was believed to cleanse the body and restore strength.

What makes prekese so special is the gentle warmth it brings to a dish. When it simmers slowly, it releases a natural sweetness that wraps itself around meat, fish, or vegetables, giving the whole pot a comforting richness.

How to use Prekese in modern cooking:

• Add one piece into chicken soup to create a natural, mellow sweetness.
• Break it into smaller pieces and simmer in rice dishes or jollof for a richer aroma.
• Use it to make homemade tea with ginger, lemon, and honey for a soothing drink.
• Add it to slow cooker meals for depth and warmth.

Prekese fits effortlessly into modern recipes and reminds your kitchen of its roots. It is simple, fragrant, and beautifully timeless.

Efinrin (Scent Leaf)

Efinrin is the herb that can wake up a pot before it even starts cooking. Its peppery and refreshing aroma feels familiar to many African homes. It was used in pepper soup, yam pottage, okra soup, and even simple omelets. Whenever scent leaf hits the pot, it brings a lively and comforting energy to the meal.

Today, efinrin works beautifully in both traditional and modern dishes. It behaves like basil but with more character, which makes it perfect for contemporary fusion recipes.

How to use Efinrin in modern cooking:

• Add finely chopped scent leaf to pasta or spaghetti for a fresh African twist.
• Blend it into marinades for fish, chicken, or grilled vegetables.
• Mix it into tomato-based sauces for a unique, vibrant aroma.
• Add it to fresh salads together with cherry tomatoes and light vinaigrette.

Efinrin is one ingredient that instantly makes your food smell like home, no matter where you live.

READ 23 LEAFY VEGETABLES IN WEST AFRICAN CUISINE

 

Uda Seed (Negro Pepper)

Uda seed has a bold, smoky flavor that is unforgettable. It is the spice that announces itself even before you taste it. Traditionally, it was used in pepper soup, white soup, or postpartum broth because of its warming qualities.

The charm of uda is its intensity. When used correctly, it brings a deep, earthy flavor that can transform simple meals into something richer and more complex. It pairs beautifully with meat, fish, and slow cooked dishes.

How to use Uda in modern cooking:

• Grind a small amount and add it to barbecue rubs for a smoky flavor.
• Use whole seeds in slow cooked stews and broths.
• Add it to roasted vegetables like potatoes or carrots for a unique twist.
• Mix it into homemade spice blends for chicken wings or grilled meat.
• Add a tiny piece to herbal teas for its soothing and cleansing effect.

Uda requires a gentle hand, but when used right, it creates flavors that feel both ancient and exciting.

Ewuro (Bitter Leaf)

Bitter leaf carries memories for many of us. Memories of washing and squeezing and washing again until the bitterness softened into something tender and nourishing. Ewuro has always been known for its healing properties. It supports digestion, cleanses the body, and brings balance to rich soups and stews.

Traditionally, it was used in egusi, ogbono, and bitter leaf soup. Today, we can explore even more ways to bring it into modern meals without losing its authenticity.

How to use Bitter Leaf in modern cooking:

• Lightly washed bitter leaf with onions, garlic, and pepper as a healthy vegetable side.
• Add small amounts into smoothies for natural cleansing benefits.
• Mix into quinoa bowls, couscous, or vegetable stir fry for an earthy flavor.
• Add to chicken soup for a subtle bitterness that balances the richness.
• Use in herbal teas when lightly infused.

Ewuro is powerful, nourishing, and full of character. It is one ingredient that reminds us that food can heal just as much as it nourishes.

A Call to Honor the Food That Made Us

Our food is part of our identity. These ingredients are part of our heritage. So bring them back. Cook with them. Share them. Teach someone younger how they’re used.

And when you’re ready to restock your kitchen, bring the authentic taste of home to your doorstep with MySasun African Store. 

You can shop online at MySasun.com or download the MySasun App to order your favorite ingredients and enjoy fast, convenient delivery right to your door.