5 Nigerian Peppersoup Spices
1. Calabash Nutmeg
Other names: African nutmeg
Botanical name: Monodora Myristica
Local Names: Erhe – Urhobo; Iwo – Itsekiri; Ehuru – Igbo; Ariwo – Yoruba; Gujiya dan miya – Hausa; Ukposa – Bini
Consists of: Shell and seed
Parts Used: Seed
Uses: condiment in soups, combined to make spice blends for peppersoup
2. Gbafilo
Other names: Rough-skinned/ Grey/ Guinea plum
Botanical name: Chrysobalanus icaco
Local Names: Gbafilo/ Gbafilor– Itsekiri And out of interest, in Brazil, it is known as Grageru or Abageru
Consists of: Sandpaper like shell and kernel
Parts Used: kernel
Uses: condiment in soups, combined to make spice blends for peppersoup
3. Grains of Selim
The fruits are narrow, slightly torulose, dark brown or black, about 2in. long, borne many (separate carpels) together on a stout peduncle (The Useful Plants of West Africa)
Other names: African/ Guinea/ Ethiopian Pepper
Botanical name: Xylopia Aethiopica
Local Names: Urheri – Urhobo; Unien – Bini; Atta – Ibibio/Efik; Uda – Igbo; Eeru – Yoruba
Consists of: Skin and seeds. The seeds are bitter
Parts Used: both – the skin is used more often, ground and added to soups or bruised and used whole
Uses: condiment in soups, combined to make spice blends for peppersoup, added to agbo (bitters), put in water to purify it, added to palm wine as a flavourer.
4. Uziza
Other names: Bush Pepper, Guinea cubebs, West African Black Peppers
Botanical name: Piper Guineense
Local Names: Edusa – Ibibio; Eti-nkeni – Efik; Uziza – Igbo; Iyere – Yoruba
Consists of: Dried black berries
Uses: condiment used in soups, rice, etc
5. Alligator Pepper
Other names: Grains of Paradise
Botanical name: Aframomum Melegueta
Local Names: Ehie ado – Bini; Ntuen – Efik; Ose oji/ okwa – Igbo; Oburo – Yoruba
Consists of: Skin and seeds. The seeds are aromatic and pungent, with some strains of cardamom flavour
Parts Used: the seeds are ground and added to soups, stews; also chewed with kolanuts
