On the Horn of Africa and down the east coast, people have always looked eastward for their flavorings. In West Africa, chile peppers tend to dominate, together with local spices and herbs; in South Africa, Indian and Malay communities have influenced the cooking, with curries, sambals, and blatjangs.
Pepper blends are used as a seasoning for meat, fish, and vegetables. They may be used as a dry mixture or made into a paste with the addition of garlic, tomatoes, onion, dried shrimp, red bell peppers, and palm oil.
- 2 tbsp black peppercorns
- 2 tbsp white peppercorns
- 1 tbsp cubebs
- 1 tbsp allspice berries
- 2 tsp grains of paradise
- 2 tsp ground ginger
- 1 tbsp dried hot chile flakes
Directions: grind the whole spices and combine with the chile flakes and ginger. Store in an airtight container or in a plastic bag in the freezer for 2–3 months.