I still remember the first time I cooked with my aunt in Lagos. She told me to blanch the spinach. I froze. Blanch? Was that a spice? A pan? A dance move? She chuckled at my confusion, then showed me how to dip the leaves quickly in boiling water before plunging them into cold water. “That’s blanching,” she said, with the patience of a saint.
That day taught me something important: recipes speak their own language. If you don’t understand the terms, the dish might slip right through your fingers.
So, let’s break down some essential cooking terms you should know — the kind that pop up often, especially when you’re experimenting in your kitchen with African flavors and beyond.
1. Sauté
It sounds fancy, but it simply means cooking food quickly in a small amount of oil over medium to high heat. Think onions sizzling in palm oil before you add tomatoes for stew. That’s sautéing.
2. Simmer
This is where patience meets flavor. Simmering means cooking your food gently at a low temperature so bubbles barely break the surface. Soups and sauces love a good simmer — that’s how you get rich, deep flavor.
3. Deglaze
Ever noticed the brown bits stuck to your pan after frying meat? Don’t throw that away! Pour in some stock or water to lift those flavors — that’s deglazing. Those bits are pure gold for your stew or jollof rice base.
4. Season to Taste
A phrase you’ll hear a million times, but what does it mean? It means adding salt, pepper, and spices gradually until it matches your flavor preference. At Flourish Spices, we always say — trust your tongue.
5. Roast
Dry heat cooking, usually in the oven, that caramelizes and deepens flavors. Suya-style peanuts, roasted yams, or peppers for pepper soup — roasting brings smoky magic into your food.
6. Blanch
Yes, my infamous spinach story. Blanching is quickly cooking vegetables in boiling water, then cooling them in ice water to stop the cooking process. It keeps colors vibrant and textures just right.
7. Infuse
This is when you let herbs or spices sit in liquid (oil, water, stock) so their flavor spreads through. Like steeping zobo leaves for a rich, ruby drink — that’s infusion at work.
So Why Do These Terms Matter?
Because food is a story, and the right technique is how you tell it. Imagine tossing curry, thyme, or Cameroon pepper into a dish but not knowing how to treat them properly. That’s where understanding these little words makes a world of difference.
At Flourish Spices and African Food, we’re here to help you not only stock your pantry with authentic, high-quality spices, but also understand how to bring out their very best in your meals.
Shop your next flavor adventure with us today and let’s turn every recipe into a masterpiece.
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