Ehuru, or calabash nutmeg, is one of those spices you smell before you taste. Roast the seed lightly, crack it, grind the kernel, and it releases a warm, woody, faintly smoky aroma that sits somewhere between nutmeg and clove.
It is the backbone of pepper soup spice, and it turns up in ofe nsala, abacha, ugba and yam porridge. A little goes a long way, so grind only what your pot needs and keep the rest sealed. This listing is a 50g pack, priced in RWF.
Order online for pickup or delivery in Kigali from Jollof Bistro.
