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18 article(s)
Nutmeg: cooking uses, dosage and safety precautions
Grate only what you need and avoid excessive amounts of this concentrated spice.
Fresh garlic or powder: uses, dosage and storage
Choose the right form and build a balanced aromatic base for sauces and marinades.
Yam, taro or cassava: how to identify and cook them
Three roots often displayed together, with different textures and preparation needs.
Fresh, frozen or powdered okra: how to choose and cook it
Texture, cutting and cooking: choose the right format for the sauce you want.
Bissap: preparing and storing a balanced hibiscus infusion
Dosage, steeping, sweetness and refrigeration for a clean aromatic drink.
Attiéké: preparation, texture and Ivorian accompaniments
Reheating cassava couscous without drying it out and building a satisfying plate.
Plantain — ripe or green? The complete guide to choosing, storing and cooking
Everything about plantains in Belgium: when is it ripe? How to store it? What to cook at each stage? The full guide from NKOH SHOP, your African grocery.
10 essential African spices to keep in your pantry
From bird's-eye chilli to ras-el-hanout via néré: the short list of spices that change everything, and why you'll find them at NKOH SHOP.
Cassava in Belgium — where to buy it fresh and how to cook it right
The essential tuber of African cooking, cassava remains hard to find outside major Belgian cities. Here's the full guide: varieties, reliable sellers, storage and five easy recipes.