This all-natural Ghanaian spice, known locally as Wede Aba (in Twi) or Efuru (in Igbo), is a fragrant seed pod from the Calabash Nutmeg tree. 1 oz (28.5g) 

Recipe Using Calabash Nutmeg: Palm Nut Soup with Efuru

Ingredients:

• 1 cup palm nut concentrate

• 1 medium onion (chopped)

• 2 cloves garlic

• 1 tsp ground ginger

• 1 tbsp crayfish (optional)

• 1 calabash nutmeg (Efuru), crushed

• 1 scotch bonnet pepper

• 1.5 lbs goat meat or chicken

• 1 tsp salt

• 1 bouillon cube

• 3 cups water

Instructions:

1. Season meat with salt, garlic, ginger, and bouillon cube. Boil until tender.

2. Blend onions, pepper, crayfish, and crushed calabash nutmeg.

3. Add the blended mixture and palm nut concentrate to the meat pot.

4. Add water and stir thoroughly.

5. Simmer for 35–45 minutes until thick and flavorful.

6. Serve hot with fufu, rice, or boiled yam.

Names of Calabash Nutmeg in Other African Countries:

• Nigeria (Igbo): Efuru

• Nigeria (Yoruba): Ariwo

• Cameroon: Njansang

• Sierra Leone: Ehuru

• Ivory Coast: Akpi

• Benin/Togo: Gboma or Wama

• Ghana (Twi): Wede Aba