NIGERIA – Freddy Hirsch Nigeria, a fast-growing African manufacturer of extracts for spices, ingredients, and flavours, has unveiled a range of new, authentic smoky and grill seasonings targeted at the West Africa market.
The launch is in response to Africa’s grilled food culture, rising consumer preference for local smoke and grill food profiles and demand for enhanced meat, soups, seafood, and snack flavours.
Developed by the company’s research and development team, the new seasonings have a nostalgia element as they were designed based on what Africans experienced when they were growing up.
According to Freddy Hirsch West Africa chief executive officer, Kojo Brifo, Africans have vibrant smoke and grilled cultures as smoking was a form of food preservation for most parts of the continent.
In West Africa, eighty percent of fresh fish undergo a smoking process before consumption while the continent’s staples such as plantain, sweet potato, and yam are roasted as street food and other snacks, to create smoking signature profiles.
The continent also has a pervasive meat culture, with barbequed or grilled meat cultures, whether Braai/Shisa Nyama in South Africa, Suya/Chinginga in West Africa, Mushkaki/Nyama Choma in East Africa, the roasted and grilled meat culture is a pervasive one across the continent.
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