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5 Must-Have Ingredients in Every African-Inspired Pantry

Do you want a big flavor? Start with the right staples.

African cooking is full of bold flavors, rich colors, and warm spices that make every meal unforgettable. 

Whether you’re cooking a big pot of jollof rice or a cozy bowl of peanut soup, the magic starts with your pantry.

These staples bring the taste of home, culture, and comfort to every bite.

Let’s explore 5 must-haves you should always have on hand!

  • Palm Oil 

Palm oil is thick, rich, and bright red. 

It’s used in many West African dishes and brings a deep, earthy taste that’s hard to forget.

Here’s why it’s a must-have:

  • Adds color and flavor to soups and stews

 

  • Rich in antioxidants like Vitamin E

 

  • Gives dishes like egusi and banga soup their signature look and taste

A little goes a long way, so use it with care and flavor in mind!

  • Maggi or Seasoning Cubes

If you’ve ever eaten African food and thought, “Wow, this tastes amazing!” seasoning cubes probably played a part.

These seasonings add depth to any soup, stew, or sauce, and are quick and easy to use.

It comes in various flavors, including chicken, beef, and shrimp.

We all call these cubes the “secret weapon” of everyday cooking.

  • Dried Fish or Stockfish

Dried fish, also known as stockfish, may look unusual, but trust us, they bring unbeatable flavor. 

Just a small piece can turn a basic soup into something extra special.

It is packed with protein and has a rich, smoky taste.

Also, it adds natural saltiness to soups and sauces

Quite common and essential in dishes like ogbono, okra, and bitterleaf soup

Soak before cooking to soften and unlock the full flavor!

  • Ground Peppers 

African food is known for its bold spices; peppers are the heart of that heat! 

From dry chili to Cameroon pepper, having the right pepper in your pantry is essential.

Having this pepper around helps add spice and aroma and preserves food naturally.

It enhances the flavor of the food without needing excessive salt or fat.

Don’t worry, you can control the heat.

  • Grains and Flours 

No African-inspired pantry is complete without grains and flours like garri, semolina, yam flour, or cornmeal. 

These are the heart of many African meals and pair perfectly with stews and soups.

You can use it to make swallows like eba, amala, or fufu.

Whether you love smooth pounded yam or fluffy tuwo, these flours combine.

Final Scoop

At Khunbee’s Kitchen, we’re proud to bring these African staples to your table, no matter where you live.

So stock up, spice up, and stir up something delicious!

Are you ready to fill your African-inspired pantry?

Come shop with us at Khunbee’s Kitchen. Taste home. Taste happiness.

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How I Make Ofada Rice with Ayamase Sauce

Ofada rice with Ayamase sauce is one of the many delicious meals in Nigeria. This meal is in a class of its own. 

This dish is bold, rich, and full of that authentic Yoruba flavor that hits the soul. 

The smoky Ofada rice and spicy green pepper stew with assorted meats and boiled eggs? It’s not just food, it’s an experience.

If you’ve ever had Ayamase before, you know what I’m talking about. If you haven’t? Oh, you’re in for a treat.

Let me walk you through how I make this unforgettable Nigerian dish at home.

First, What Is Ofada Rice?

Ofada rice is a type of local Nigerian rice. 

It’s unpolished and has a slightly nutty flavor with a bit of aroma that tells you, “This isn’t your regular basmati rice.” 

Unlike the white polished rice we see every day, Ofada rice still has parts of the husk, which gives it that unique, earthy taste.

Ofada rice is named after a town in Ogun State, Nigeria. It’s usually served at parties, Yoruba weddings, or special Sunday meals. But once you taste it, you’ll want it every day.

Trust me…

Let’s Talk About Ayamase Sauce

Ayamase sauce, or green pepper stew, is made with green bell peppers, onions, Scotch bonnets (ata rodo), and iru (locust beans). 

The iru adds that signature Yoruba flavor that makes the whole stew sing.

The stew is cooked with lots of palm oil that’s been bleached; yes, that’s a thing, to give it that deep, smoky base.

Then, you throw in your assorted meats, such as beef, tripe, cow foot, liver, or anything you like, plus boiled eggs. It’s spicy, flavorful, and rich in texture.

 

Ingredients You’ll Need

Now listen…

If you’ve made it this far and your mouth isn’t watering, I don’t know what to tell you! 

Ofada rice with Ayamase is one dish that always delivers. It’s spicy, smoky, hearty, and packed with everything you love about Nigerian food.

Wanna try it for yourself? Well, I’d have to refer you to the recipe section. 

You know your way, find your way to the Ofada rice and Ayamase sauce corner. That’s where the real magic lives.

Trust me, once you try it, you’ll be back, probably with a bigger plate.

Step-by-Step: How I Make It

I prepare my authentic Ofada rice and Ayamase sauce this way, so let me walk you through it.

  • Cook the Ofada Rice

First, I rinse the Ofada rice thoroughly. 

It usually has small stones or husks, so I take my time. 

Then I boil it with water and a bit of salt. Ofada rice takes longer than regular rice, so I let it simmer until it’s soft but still has a slight bite.

Pro tip: If the aroma is too strong, rinse it with hot water after boiling. That helps tone it down.

  • Prep the Ayamase Base

I blend the green bell peppers, Scotch bonnet, and one onion together.

Then I pour it into a pot and boil it for about 10-15 minutes to reduce the water. 

We want a thick pepper mix, not a watery one.

  • Bleach the Palm Oil

Now this part is serious. 

I pour the palm oil into a pot and let it heat up on medium heat until it turns light brown. 

This takes about 10 minutes. 

Notice: Do not open the lid or stand too close; just let it bleach with the lid on and windows open. 

Once it’s done, I let it cool down a bit.

  • Fry Everything to Perfection

I fry the chopped onions and iru (locust beans) for a few minutes in bleached oil. 

Then I pour in the thick pepper mix. 

I fry it on medium heat for about 20 minutes, stirring occasionally, until the oil floats on top and the stew darkens.

Then I season it with salt and seasoning cubes and add in the cooked assorted meats and boiled eggs. Let it all simmer for another 10 minutes. 

And just like that, Ayamase is ready!

I serve the Ofada rice hot, usually in a traditional leaf or bowl, and pour the Ayamase generously on top. 

The smell? Incredible. The taste? Even better. 

That combo of soft rice, rich palm oil stew, spicy pepper, and juicy meat? It’s magic on a plate.

Final Thoughts

Making Ofada rice with Ayamase is not just about food but culture, flavor, and love. 

This dish is very Nigerian, very Yoruba, and very unforgettable. I always say, once you taste it, you’ll keep coming back.

So, the next time you’re craving something spicy, traditional, and full of heart, try making this. 

Trust me, your kitchen and your tastebuds will thank you.

And guess what? You can especially place your order with us.