A brief tour of my West African Pantry. I couldn’t go into detail on what exactly is in each of these cupboards but rest assured they are used in all my recipes where more details are given to these ingredients. You can find a detailed video live on my youtube channel For spices - I have a mix of indigenous African spices (grains of Selim, grains of paradise, aidan fruit, fermented locust beans and many more) and spices from South/ South eas Asia (like coriander seeds, anise seeds, peppercorn, cloves and nutmeg) we use in Ghanaian cooking. I have a blog post dedicated to important Ghanaian spices linked above. I also love spice blends from @POKS, @essiespice, Abibiman project and Ekaterra. For grains - I have millet and sorghum (red and guinea corn) as well as corn, fermented rice and teff (berhan teff is a go to for me), and fonio (I enjoy @Yolélé Foods fonio a lot). You can't forget the jasmine rice (especially Thai Hom Mali/Jasmine rice). - Beans depend but usually I keep black eye peas, pigeon peas, Bambara beans, kidney beans, lentils (red and brown) and white beans For flours - cassava flour for tuo, corn flour for akple and ugali, millet, teff, fonio and sorghum flour for baking and fermenting and wheat flour for sourdough bread. My shelf staple must are @atarefoods jollof now, Tomato paste, Tomato sauce, palm fruit and @OMNI canned tuna Where do I buy these ingredients - I get gifted a lot of stuff - I buy from Ghana - I purchase online from mychopchop - i live in toronto with A LOT OF african stores everywhere so I try to purchase in person - my grains are usually from Indian stores who also eat a lot of grains that are technically indigenous to the african continent #africanfood #africanpantry #pantrytour #plantbasedfood #africanrecipes #ghanaianfood #africaningredients #veganafricanfood #plantbasedafricanfood #africanspices