Ghana, a country known for its vibrant culture, rich history, and delicious cuisine, is home to some of the most aromatic and flavorful spices in Africa. These spices not only enhance the taste of dishes but also carry with them stories of tradition, heritage, and healing. Ghanaian cuisine is deeply influenced by its indigenous crops, diverse ethnic groups, and centuries of trade across West Africa. In this article, we will explore some of the most popular spices used in everyday cooking in Ghana, highlighting their unique flavours and significance in the culinary landscape.

1. Grains of Selim (Hwentia)

Grains of Selim, known locally as hwentia, is a popular spice in Ghanaian cuisine. It is a seed pod that comes from the Xylopia aethiopica tree, and its distinct flavor is earthy with a mild peppery heat and a hint of smoky bitterness.

Hwentia is commonly used in preparing soups, stews, and rice dishes. It also features in the beloved waakye—a flavorful rice and bean dish that’s a favorite across Ghana. The spice not only adds a depth of flavor but is also believed to have medicinal properties, aiding digestion and respiratory health.

2. Cloves (Pepre)

Cloves, or pepre in Ghana, are a staple in both culinary and medicinal uses. These aromatic flower buds are commonly used in spiced teas, soups, and porridges like tom brown (a type of roasted cornmeal porridge). The warm, slightly sweet, and intense flavor of cloves gives a unique kick to many dishes, blending perfectly with other spices.

In addition to its culinary use, cloves are cherished for their health benefits, especially for dental hygiene and soothing digestive issues.

3. Aniseed (Nkitinkiti)

Aniseed, or nkitinkiti, adds a sweet and licorice-like flavor to many dishes in Ghana. This spice is typically ground and mixed into stews, soups, and porridges. It pairs well with both savory and sweet ingredients, making it a versatile addition to the kitchen.

Aniseed is also widely used in local herbal remedies due to its digestive and antiseptic properties. In some parts of Ghana, it is a crucial ingredient in traditional drinks and tonics.

4. Nutmeg (Awerewa)

Nutmeg, known locally as awerewa, is another beloved spice in Ghanaian kitchens. With its warm, nutty, and slightly sweet flavor, nutmeg is used in both sweet and savory dishes. It is a key ingredient in making spiced rice, desserts, and festive dishes such as chinchinga (Ghanaian kebabs).

Nutmeg also holds a special place in traditional medicine, where it is believed to have calming effects and is used to treat insomnia and digestive problems.

5. African Pepper (Sukru)

Known for its intense heat and sharp, fruity flavor, African pepper, or sukru, is a must-have in many Ghanaian households. This tiny but fiery pepper is used in a wide range of dishes, from soups and stews to grilled meats and fish. The most famous Ghanaian dish that incorporates sukru is shito, a spicy black pepper sauce made with dried fish, shrimp, and other flavorful ingredients.

Aside from its culinary importance, sukru is celebrated for its antibacterial and pain-relieving properties, making it a staple in both food and local medicine.

6. Prekese (Aidan Fruit)

Prekese, or the Aidan fruit, is another essential spice in Ghanaian cooking. Its slightly sweet, tangy, and musky flavor is often used in soups such as the famous light soup and palm nut soup. Prekese is more than just a flavor enhancer—it is known for its health benefits, including its ability to lower blood pressure, control diabetes, and boost the immune system.

The dried pods are often boiled in water to release their flavor, adding a delightful complexity to Ghanaian dishes.

7. Dawadawa (Locust Beans)

Dawadawa, fermented locust beans, is an important seasoning in West African cooking, including in Ghana. It has a pungent aroma and an umami-rich flavor that enhances the taste of soups, stews, and sauces. Its savory depth is particularly evident in traditional soups like groundnut soup and kontomire stew (cocoyam leaf stew).

Dawadawa is not just known for its culinary impact—it is also rich in protein and iron, making it a nutritious ingredient that contributes to a balanced diet.

Conclusion

The spices of Ghana are as diverse and vibrant as the country itself. From the smoky and peppery flavors of hwentia to the fiery kick of sukru, each spice brings its own character to the table, enhancing the flavor of beloved Ghanaian dishes. Beyond taste, many of these spices carry medicinal and cultural significance, making them indispensable in daily life. As you explore Ghanaian cuisine, these spices will no doubt captivate your senses and leave you with a deeper appreciation of the rich culinary heritage of the country.