The first in the series of ‘How to incorporate spices into your dishes’ (available on my YouTube channel), ‘Ndudu by Fafa’ starts with this crispy skinned and moist grilled Chicken recipe, with the African Nutmeg been the spice of the day.
African Nutmeg,(also known as,Calabash nutmeg,Jamaican nutmeg, Ehuru, Ariwo, Awerewa, Ehiri, Airama, African orchid nutmeg, Muscadier de Calabash and Lubushi) smells and tastes like Nutmeg, however it has more of an aromatic undertone in its flavour.
African Nutmeg which originates from West Africa can also be found in Angola, West Kenya and of course Jamaica due to the slave trade.
The African Nutmeg tree as a whole has many benefits including being used for household joinery, the bark for medicinal purposes such as treating Hemorrhoids, leaves as an insect repellent and the seeds are used to treat headaches, constipation, diabetes, jewellery to mention but a few.
In conclusion the African Nutmeg is a perfect replacement to Nutmeg and can be used the same way one would use Nutmeg.
Please note excessive consumption of Mace, Nutmeg and the African Nutmeg can lead to nausea and in a worst case scenario death. Please seek your Doctors advice before consumption, especially if you have any underlining ailments.
In preparation for this spice series I asked my followers on both Instagram and Facebook which spice grinder they preferred. Resoundingly the ‘Ghana Asanka ‘ was chosen, which I found bizarre due to the tedious nature of grinding most dried spices in it.
Personally, I think the Asanka (Ghanaian clay bowl with internal ridges) is best for making Salsas and Marinades.
The best traditional option in my opinion is the stone grinder or better still the electric spice grinder for its ease.
