How to Store African Food Ingredients So They Actually Last

African groceries cost more abroad than they do at home, and most of that money gets wasted in the cupboard rather than at checkout.

The problem is a reasonable assumption: dried food keeps forever. It does not.

The freezer

More things belong here than you think.

• Ground egusi. Not the fridge, the freezer. It is oily and turns within a couple of months at room temperature.
• Crayfish and prawns. They lose aroma fast in a warm kitchen.
• Smoked fish. Airtight bag.
• Iru. Freeze in small portions.

The fridge

• Ogiri and okpeyi. Double-wrapped, then a glass jar with a screw lid. A thin bag will not contain the smell.
• Ugba. Lasts longer refrigerated.
• Bitter kola. Keeps the nuts firm.

The cupboard

• Garri. Months at room temperature. Moisture is the only enemy.
• Rice, flours, beans flour. Airtight, off the floor.
• Whole spices like uda, prekese, cloves. These keep for years.
• Akanwu. Airtight always. It pulls moisture from the air and cakes solid.

The exception: stockfish

Stockfish is the one thing that does not want to be sealed. Cool, dry and airy. Seal it damp and it goes mouldy. A paper bag beats an airtight box.

The leaves, which fade fastest

Uziza, scent leaf and ukazi lose aroma within months of opening. Sealed jar, away from light, and buy small.

Three quick tests

• Egusi: faintly nutty is good. Sharp means throw it out.
• Crayfish: should hit you when you open the bag. If not, it is spent.
• Palm oil: rich and grassy is good. Sour or paint-like means it has turned.

What to buy big and small

Big: garri, rice, whole spices, akanwu, honey.
Small: dried leaves, ground egusi, ground crayfish, anything already milled.

We ship in sizes from a single jar up to 50lb bags, so you can do exactly that.