West African House Rub 2

Ingredients

• 2 tbspground cumin
• 2 tbsppaprika
• 1 tbspground coriander
• 1 tspblack pepper
• 1 tbspfine sea salt

Method

1. Begin by selecting a dry skillet, preferably cast iron, to evenly distribute heat. Place it over medium heat and add 2 tablespoons of ground cumin, 2 tablespoons of paprika, 1 tablespoon of ground coriander, and 1 teaspoon of black pepper. Stir the spices continuously with a wooden spoon to prevent burning. You'll know they're ready when the aroma becomes rich and the color deepens slightly, which should take a few minutes.
2. Remove the skillet from the heat and allow the spices to cool completely in the pan. This step is crucial as grinding or mixing warm spices can lead to clumping and uneven distribution.
3. Once cooled, transfer the spices to a spice grinder or a mortar and pestle. If using a grinder, pulse until you achieve a uniform texture. If using a mortar and pestle, work the spices until they are evenly combined and finely ground.
4. Add 1 tablespoon of fine sea salt to the ground spice mixture. Stir or grind again briefly to ensure the salt is evenly distributed throughout the blend.
5. Transfer the finished West African House Rub 2 into an airtight container. A glass jar with a tight-fitting lid is ideal to keep moisture out.
6. Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight. This will help preserve the blend's aroma and flavor.
7. For optimal freshness and potency, aim to use the spice blend within a few months. This ensures that the vibrant flavors characteristic of West African cuisine are at their peak when you incorporate the rub into your dishes.