FOR YOUR PANTRY

WEST AFRICAN PEPPER BLEND

Makes 80 g

grains of paradise (or black pepper or black cardamom) 2½ t black peppercorns 2T white peppercorns 2T cubeb pepper 1T allspice berries 3T

Toast all the peppercorns in a dry pan over a medium heat until fragrant. Allow to cool, then grind in a spice grinder or pestle and mortar. Store in an airtight jar for up to three months.

KANKANKAN SPICE MIX

Makes 200 g

grains of selim (or black cardamom) 6 strands calabash nutmeg 3 whole alligator pepper (or 1 T ground black cardamom) 1 (grind both the pod and seeds) smoked Scotch Bonnet chilli flakes or powder 1T spiced peanuts 100 g, chopped (see right) ground ginger 2½ T garlic powder 2T onion powder 2T smoked paprika 3T salt 1t

1 Using a coffee grinder, grind the grains of selim, nutmeg, alligator pepper or black cardamom and chilli flakes to a powder. Place in a pan. 2 Add the peanuts and remaining spices to the coffee grinder and grind again briefly; avoid over-processing. Add to the pan with the salt. Stir well.

3 Place the pan over a medium heat and, using a wooden spoon, toss the spice mixture in the pan for about 5 minutes, or until fragrant. Be careful not to let the spices burn. 4 Turn off the heat, set aside and allow to cool. Store in a sealed jar in a cool dry place for up to 2 months.

SPICED PEANUTS

Makes 400 g

ground allspice 1t freshly grated nutmeg 1 t ground coriander 1t ground ginger 1t cinnamon 1t chilli powder ¼t salt 1t peanut oil 1T unsalted skinless peanuts 400 g

1 Preheat the oven to 170°C. Mix all the spices in a bowl with the oil, then stir in the peanuts and mix until the nuts are well coated. 2 Spread the nuts onto a baking tray in a single layer and bake for 20–25 minutes, keeping a close eye on them to ensure they don’t burn. Cool completely before serving.