The second candle was lit for the first time some time ago, and the Christmas markets have been visited several times since. In some regions, the first snow has already fallen, and soon it will be time again to light another candle on our Advent wreath. We will do this once again in our own special way, by embarking together on the discovery of another spice: Pèbè /Bèpè .
Pebè/Bèpè, scientifically known Monodora myristica, also called false nutmeg , although I would prefer the term African nutmeg . It is a very delicious and intense spice from the tropical regions of Africa.
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Name : Pèbè or Pébé
Scientific name : Monodora myristica
Origin : Tropical regions of Africa
Culinary use: As a spice for fish and meat (preferably white meat such as chicken)
Medicinal use: Treatment of abdominal pain, high blood pressure…
This spice is particularly popular in Cameroon, especially in soups, sauces, and fish dishes. Its combination with djansang and essesse is fantastic and therefore indispensable in any good pèpè soup or marinade . The seeds look like nuts when unhulled. Before use, the shells must be removed, and to better develop their full aroma, they should be briefly roasted before being ground with a mortar and pestle or a blender.
The seeds of pèbè are used not only as a spice, but also, together with their roots, as a medicinal plant to treat many ailments: including stomach aches, headaches, toothaches, fever, high blood pressure, and many more. The essential oil, obtained through hydrodistillation of the seeds, is known for its antispasmodic properties.
Next week we'll continue with the last candle and another spice. So stay tuned!
