Nigerian Seasoning Cube

Ingredients

• 3 big handfuls of ground dried crayfish — the primary umami source
• 1 big tablespoon of dried iru (fermented locust beans) — for deep savoury depth
• A big handful of dried mushrooms (any variety), ground to powder
• 1 big tablespoon of dried ginger powder
• 1 big tablespoon of dried onion powder or granules
• 1 teaspoon of garlic powder
• 1 teaspoon of ground Cameroon pepper
• 1 teaspoon of dried thyme
• 1 tablespoon of salt
• A very small piece of dried seasoning cube from chicken or beef bones — made by reducing homemade stock to a solid and drying (optional but powerful)

Method

1. 01

   Preparing the Iru. If using fresh iru, dry it first: spread the iru on a baking tray and place in a warm oven or in the sun for 4 to 6 hours until completely dry and no longer sticky. Grind the dried iru to a fine powder using a spice grinder.

2. 02

   Combining All Powders. Combine the ground crayfish, dried iru powder, mushroom powder, dried ginger, onion powder, garlic powder, Cameroon pepper, thyme and salt in a large bowl. Mix very thoroughly until completely uniform. Taste a tiny pinch — it should be deeply savoury, slightly spicy and very fragrant.

3. 03

   Fine Grinding. If any lumps remain, pass the mixture through a spice grinder or blend briefly to achieve a fine, uniform powder.

4. 04

   Tasting and Adjusting. The flavour should be bold, savoury and complex. Adjust the salt, ginger and Cameroon pepper to your preference. This is your personal Nigerian seasoning blend — customise it.

More traditional sauces

• Yaji — The Complete Suya Spice Blend30 min
• Nigerian Pepper Mix15 min
• Iru (Fermented Locust Beans) — Traditional Preparation45 min
• palm oil — Quality Selection and Traditional Use45 min
• Tomato and Onion Fry Base35 min
• Suya Pepper15 min