Kaya of things and Kayan Kanshi of things that smell good, nice. Of herbs and spices.
Dried ginger slices
Another ingredient that makes its way into zobo and other drink or liquid preparations is cloves. Konofuru, Kanafuru in Hausa are the fragrant and aromatic flower buds of the Syzygium aromaticum tree, of the family Myrtaceae.
And there are more, yaji – of peanut spice and a complex blend is probably one of the most common in the kayan kanshi group. It is used in mostly savoury preparations from suya to dambu and kilishi.
Powder, bark, sticks – cinnamon is warming with a sweet fragrance. Its tree is considered the ‘queen of spices’ as every part is useful from leaf to bark and root.
These and other good-smelling spices make kayan kanshi what it is. I love the sound of it and the description of it. Here’s to learning more about Nigerian cuisine, step by step.