There is a unique power in the aroma of a specific spice—it can transport you across oceans and back to your family’s kitchen in an instant. For anyone who loves the soulful cuisine of West Africa, the scents of grains of paradise, fermented locust beans, or calabash nutmeg are the smells of home. But what happens when you’re in a new country, standing in a supermarket aisle thousands of miles away, and those essential ingredients are nowhere to be found?
This is a common frustration for many in the diaspora. The good news is that a missing spice doesn’t mean you have to give up on the rich, complex flavors of your favorite dishes. At Remitly, we believe that cooking is an act of creativity and connection. This guide is here to help you navigate that challenge, offering practical and accessible alternatives for West African spices. We’ll explore their unique roles and provide the best substitutes available in most US stores, so you can keep your culinary traditions alive and delicious.
The soul of West African cuisine
To understand how to make effective substitutions, it’s important to appreciate the role spices play in West African cooking. They are not just an afterthought; they are the foundation of every dish, the building blocks of flavor that create a symphony of earthy, smoky, pungent, and savory notes.
From the deep umami of Nigerian Egusi soup to the fiery kick of Ghanaian Shito and the complex aromatics of Senegalese Thieboudienne, spices are the language of the cuisine. They carry cultural history and personal memories, making every meal a connection to home. Recreating West African flavors is not just about replacing a taste; it’s about honoring that connection.
Your guide to West African spice substitutes
Here is a guide to some of the most essential but often hard-to-find West African spices, along with the best substitutes available in most American supermarkets.
For peppery warmth: grains of paradise (ataare/efom wisa)
What it is: These small, reddish-brown seeds look like peppercorns but come from a plant in the ginger family.
Flavor profile and role: Grains of paradise have a pungent, peppery flavor with floral, citrusy, and cardamom-like notes. They provide a complex warmth that is less harsh than black pepper. They are essential in Nigerian pepper soup, spice rubs for grilled meats (suya), and stews.
The best substitute: A combination of freshly ground black pepper and a small pinch of both cardamom and ground ginger. This blend mimics the spice’s unique complexity. For one teaspoon of grains of paradise, use ¾ of a teaspoon of black pepper, ⅛ of a teaspoon of cardamom, and ⅛ of a teaspoon of ginger.
For funky umami: fermented locust beans (iru/dawadawa)
What it is: A traditional condiment made from fermented locust beans, sold either as a wet, pungent paste (iru) or dried, flattened disks (dawadawa).
Flavor profile and role: Iru has an incredibly intense, savory, and funky aroma with a deep umami flavor, similar to a very strong cheese or aged soy. It is the secret ingredient that gives an unmistakable depth to stews like egusi soup, okra soup, and ayamase.
The best substitute: Miso paste. This Japanese fermented soybean paste provides a similar savory, salty, umami depth. Use a dark, rich miso (like red or brown miso) for the best results. Start with about one tablespoon of miso for every small wrap of iru called for, and adjust to taste.
For aromatic nuttiness: calabash nutmeg (ehuru/ehu)
What it is: The seed of the African calabash fruit, which is roasted and ground.
Flavor profile and role: It has a highly aromatic, nutty, and slightly smoky flavor, similar to nutmeg but more savory and intense. It is a cornerstone of pepper soup and is also used in banga soup and savory puddings like moi-moi.
The best substitute: Standard ground nutmeg is the closest alternative. To get closer to the smoky depth of ehuru, you can toast the whole nutmeg seed in a dry pan for a minute before grating it. For one teaspoon of ground ehuru, use one teaspoon of ground nutmeg and, if you like, a tiny pinch of smoked paprika.
For peppery greens: uziza leaves and seeds
What they are: Uziza provides two distinct flavors. The leaves have a sharp, peppery, slightly bitter taste, while the ground seeds have a spicier, more pungent heat.
Flavor profile and role: The leaves are used as vegetables in soups like ofe nsala to add a distinct herbal, peppery note, and the seeds are used as spices in pepper soup.
The best substitute:
- For uziza leaves: Try a combination of fresh arugula and a pinch of black pepper. Arugula has a similar peppery quality. In a cooked soup, you could also use spinach with an extra dash of black pepper.
- For uziza seeds: Ground black pepper is the most straightforward substitute. To get closer to its unique pungency, a mix of black and white pepper can work well.
For a unique aroma: uda pods/grains of selim
What they are: Long, dried, black seed pods from a climbing shrub.
Flavor profile and role: Uda pods have a smoky, musky, and slightly bitter aromatic quality. They are typically added whole to soups and stews (especially pepper soup) early in the cooking process to infuse the entire dish with their unique fragrance, and are then removed before serving.
The best substitute: This is one of the most difficult to replicate. The best approach is to create a blend that mimics its smoky and aromatic qualities. A combination of one black cardamom pod (which is smoky) and a small piece of smoked paprika or a chipotle pepper can provide a similar smoky depth.
For signature heat: scotch bonnet/ata rodo
What it is: A type of chili pepper known for its intense heat and fruity, slightly sweet flavor.
Flavor profile and role: This is the foundational source of heat in countless West African dishes, from jollof rice to various stews and sauces. Its flavor is as important as its fire.
The best substitute: Habanero peppers. They are very closely related to scotch bonnets and have a very similar heat level and fruity flavor profile. If you cannot find habaneros, a serrano pepper can provide good heat, though it lacks the fruitiness. In a pinch, high-quality cayenne pepper or red pepper flakes can provide the heat, but you will miss the distinctive flavor.
Practical tips for mastering your substitutions
Using substitutes successfully is an art. Here are a few techniques to help you get the best results.
Start with less, add more
Substitutes, especially blends you create yourself, can have a slightly different intensity than the original ingredient. Always start by adding about half the amount the recipe calls for. You can then taste the dish and gradually add more until you reach a flavor you’re happy with.
The art of blooming spices
A key technique in many West African recipes is to “bloom” the spices. This means lightly toasting the ground spices in hot oil for 30-60 seconds before adding any liquids, which awakens their aromatic compounds and dramatically deepens their flavor. This is especially important when using substitutes, as it will help you get the most flavor out of them.
Taste, taste, and taste again
Your palate is your best guide. Since you are using substitutes, the recipe’s original measurements are just a starting point. Taste your food at different stages of the cooking process. Does it need more salt? More heat? More of your substitute blend? Adjust as you go to create a balanced and delicious final dish.
Where to find the real deal in the US
While substitutes are fantastic, sometimes you just want the authentic ingredient. Thankfully, it’s easier than ever to find them in the US.
- Local African markets: Most major and many mid-sized US cities have African or international markets. A quick search on Google Maps for “African grocery near me” can reveal hidden gems.
- Online African grocers: There are many excellent online stores that ship across the US. Websites like Royac Shop, African Food Supermarket, or Afrizar are fantastic resources for everything from spices to palm oil and pounded yam flour.
Your kitchen, your culture
Cooking the food of your homeland is a powerful way to stay connected to your culture and create a sense of home, no matter where you live. While finding authentic West African spices can be a challenge, it should never be a barrier to enjoying the dishes you love.
With a little creativity, a willingness to experiment, and these substitution tips in your culinary toolkit, you can continue to cook and share the vibrant, soulful food of West Africa. Embrace the process, and remember that every dish you create is a celebration of your heritage.
FAQs
What are the best substitutes for grains of paradise?
The best and most accessible substitute is a mix of freshly ground black pepper with a small pinch of cardamom and ground ginger. This combination mimics the peppery bite, the floral notes, and the warm undertones of the original spice.
Where can I source authentic West African spices online in the US?
There are several reputable online retailers. Websites like Royac Shop, Afrizar, and even the international sections of Amazon are great places to find a wide variety of authentic spices, flours, oils, and snacks that can be shipped directly to your door.
Can I truly recreate authentic flavor without the original spices?
You can get incredibly close. The goal of using substitutes is to replicate the role of the original spice. While a connoisseur might notice a subtle difference, a well-made substitute will absolutely capture the soulful, delicious essence of the dish, allowing you to enjoy the flavors of home.
What is the difference between iru and miso paste?
Both are made from fermented legumes (locust beans for iru, soybeans for miso) and both provide a powerful umami flavor. However, iru has a much more pungent, funky, and distinct aroma. Miso is a smoother, saltier, and less “funky” substitute, but it does an excellent job of replicating the deep, savory flavor that iru adds to a stew.