Nature has its own unique way of surprising us. Sometimes it's the small, unassuming things that turn out to be true treasures – like a scent that awakens memories, or a taste that tells stories. Hiomi , also known as Huyomi , Olum , Bobimbi , or Country Onion , is just such a treasure. A spice that doesn't make a big fuss, but is quietly and deeply rooted in the culinary and medicinal traditions of West and Central Africa.
Origin – A tree with character
Hiomi comes from the garlic tree, botanically Afrostyrax lepidophyllus – a rare tree that grows in the tropical rainforests of Cameroon, Gabon, Ghana, and the Democratic Republic of Congo. Even the first contact with its bark or fruit makes it clear: this tree has personality. An intense aroma rises – a blend of garlic, onion, and a warm, slightly sweet spiciness that piques curiosity.
What many don't know: It's not just the bark, but also the seeds and fruits that carry this unmistakable aroma. In local cuisine, they are dried, ground, or simply cooked whole – true to the principle: less is more when nature is so generous with flavor.
Culinary tradition – seasoned with love
Hiomi is a familiar ingredient in the kitchens of Cameroon, Gabon, and Nigeria. For generations, it has been used as a natural flavor enhancer – similar to garlic, but with its own deep note that grounds dishes and gives them character.
Here are a few heartwarming examples:
- Shuem : A sauce made from pumpkin leaves and ground raw peanuts – nutritious, aromatic, and full of soul. Hiomi is cooked with it to add depth and spice.
- Mbongo Tchobi : A dark, mysterious sauce with fresh fish (but can also be prepared with meat) in which Hiomi's aroma runs like a common thread.
- Nkui & Sauce Jaune : Traditional dishes where Hiomi not only seasons but connects – taste, memory and community.
And Hiomi is slowly finding its place in modern cuisine as well. For people who love garlic but don't tolerate it well, it's a wonderful alternative. And for everyone else: a new dimension of seasoning.
Healing stories – knowledge that is passed on
Hiomi is not just a spice – it is also part of traditional African medicine. The stories told about it are as old as the forests from which the tree originates.
It is said that Hiomi:
- antibacterial and anti-inflammatory properties – initial studies confirm that extracts from the bark can inhibit certain bacteria.
- It supports digestion – in some regions, a tea is brewed from the bark, which is said to help with stomach problems.
- It keeps away insects and even snakes – hunters carried Hiomi in their pockets, and the intense smell is said to deter animals.
Whether scientifically proven or not, these uses demonstrate how deeply Hiomi is rooted in culture and everyday life. It is a spice that touches not only the body but also the soul.
Hiomi on a journey – A spice discovers the world
Hiomi is still a hidden gem outside of Africa. But the world is becoming more curious and open – and the African diaspora is bringing its culinary treasures with it. More and more spice lovers are discovering Hiomi, and for good reason.
A few ideas for the modern kitchen:
- Ground as a fine substitute for garlic powder
- Cooked in soups, curries or stews
- In marinades for meat, fish, vegetables or tofu
Hiomi is versatile, powerful, and yet surprisingly gentle – a spice that doesn't impose itself, but invites you in.
Conclusion – A taste that connects
Hiomi is more than just an aromatic insider tip. It's a symbol of the connection between tradition, flavor, and natural medicine. The bark and fruit of the garlic tree tell stories – of rainforests, of families, of meals cooked with love.
For anyone who is curious, enjoys discovering new things, and wants to add a special touch to their cooking, Hiomi is an invitation. Perhaps it will soon become a staple in European kitchens as well – a flavorful bridge between continents, cultures, and generations.
