Palmnut
Palmoil
Paprika
Parsley
Periwinkle, isam
Periwinkle,shell (isam)
Pimento, all spice
Red kidney beans
Rind
Rosemary
Scent leaf
Scotch Bonnet, green
Scotch Bonnet, red
Scotch Bonnet, yellow
Sea salt
Seasoning cube
Sesame seed
Shoko
Shombo
Smoked fish
Snail
Star anise
Stockfish
Stockfish, cut-cut
Tamarind
Tamba
Tatashe
Tomato Paste
Tripe
Tumeric
Tuwo rice
-
-
Palmnut
-
Palmoil
-
Paprika
Dry, ground paprika pepper -
Parsley
Herb -
Periwinkle, isam
-
Periwinkle,shell (isam)
-
Pimento, all spice
Spice. Used in jerk seasoning -
Red kidney beans
-
Rind
Citrus rind. Only the outer skin is used. -
Rosemary
Dry Spice -
Scent leaf
Herb. Nchuanwu. A good substitute is Basil -
Scotch Bonnet, green
It turns red when fully ripe. Has a distinct and delicious flavour -
Scotch Bonnet, red
-
Scotch Bonnet, yellow
Very aromatic and hot -
Sea salt
-
Seasoning cube
-
Sesame seed
White sesame seed. Benne seed, Beni seed, Ridi -
Shoko
-
Shombo
Shombo, Cayenne pepper -
Smoked fish
smoked mackerel -
Snail
Shelled and cleanedAfrican giant snails -
Star anise
Spice -
Stockfish
-
Stockfish, cut-cut
-
Tamarind
Tsamiya. Sweet and tart -
Tamba
-
Tatashe
Paprika pepper -
Tomato Paste
Tinned tomato, Tomato puree -
Tripe
Part of the intestine -
Tumeric
Spice -
Tuwo rice
Sticky rice used in making swallow