Basic spices Guinea pepper (Aframomum melegueta, grains of paradise) – spicy, citrusy, popular in West Africa. Berbere – Ethiopian blend (chili, cumin, coriander, ginger, cardamom, cloves, garlic), hot and aromatic. Sumbala (Soumbala) – fermented seeds of African parkii, used as a paste for sauces in West Africa. Yaji – Nigerian blend (peanuts, chili, onion, ginger, salt), served with grilled food. Hibiscus (karkade) – dried petals, used in drinks and sauces. Okra (dried or fresh) – added to soups and stews as a thickener. Baobab leaves (dried) – sour taste, used in sauces and drinks. Cumin (seeds) – popular in North and East Africa. Turmeric – used in East Africa, e.g. in Swahili cuisine. Ginger – fresh and dried, the basis of many dishes. Garlic – versatile, used throughout Africa. Onion – dried and fresh, a base for sauces and marinades. Chili (fresh and dried) – various varieties, from mild to very hot. Cardamom – in East Africa, e.g. in Ethiopian and Somali cuisine. Cinnamon – in meat dishes and desserts, especially in East Africa. Spice mixes Ras el hanout – Moroccan, but also used in West Africa (cardamom, cinnamon, cloves, cumin, coriander, pepper). Shito – Ghanaian paste made from chili, garlic, onion, fish, and nuts. Dawa dawa – fermented seeds of the African locust bean tree, used in Nigeria and Benin. Regional spices