Grains of Selim
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Grains of
Description
As a spice, the whole fruit (
Use in regional cuisines
The pods are crushed and added whole to soups or stews, then removed before serving the food. Paste from smoked and ground pods can be used as a spice rub for fish.
In African cookbooks, especially those from
The Akan of Ghana call it hwentia or hwentea, the Ewes of Ghana call it Etso, while the Ga of Ghana call it so. The Ga use it in preparing shito, a black, spicy pepper sauce. It is also used in soups and beverages, for example shitodaa, a beverage of the Ga. The Ewes use it in soups, porridges and beverages including bisap. Dagbombas in northern Ghana call it chimba, and it is mainly used in spicing coco (millet, sorghum, or maize porridge). It is also sometimes used in soups and stews. Other regional names include kimba and kili.
In
See also
References
- Davidson, Alan; The Oxford Companion to Food, ISBN 0-19-211579-0
- Katzer, Gernot; "Xylopia aethiopica", Spice Pages (accessed December 4, 2012)
- "Senegal Pepper", Spice Guide, CeltNet (accessed July 19, 2007)
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