Top 15 East African Ingredients You Should Stock for Bohra Cooking

Behind every unforgettable Bohra-Swahili dish lies an ingredient that tells a story — of coastal spice markets, Mombasa sunsets, and mothers who never needed recipes. If you’re trying to recreate the taste of home, these 15 East African pantry essentials will transport your kitchen right back to the Swahili coast.

🧺 Why This Matters for Bohra Cooks

Whether you’re in London, Toronto, or Dubai — we all crave that authentic taste from our childhood thaal. These aren’t just ingredients; they’re flavour anchors, allowing you to recreate the Bohra-Swahili magic passed down through generations.

Many of these have Omani, Indian, and Middle Eastern roots — evolved through Mombasa’s multicultural heart.

🌴 15 Must-Have Ingredients for Authentic Bohra-Swahili Cooking

1. Coconut Milk

Used in kuku paka, wali wa nazi, and mbharazi. It adds a creamy, tropical depth.
🛒 Tip: Buy full-fat canned or make fresh for richer flavour.

2. Cassava (Mogo)

Often fried or mashed with spices — a classic Bohra-Swahili street snack.
🛒 Frozen mogo works great and cooks faster.

3. Tamarind (Ukwaju)

A souring agent in curries and chutneys. Common in Swahili and Bohra sauces.
🛒 Use sparingly — it brings zing to stews like kuku tamarind or mishkaki marinade.

4. Cardamom (Elachi)

Fragrant and gentle. A must for desserts like sev no jardo, sheer khurma, and chai.
🛒 Always buy whole pods for fresher aroma.

5. Rose Water

Used in rose sharbat, malpua, and falooda. It gives desserts a delicate floral lift.
🛒 Look for halal-certified, food-grade options.

6. Jaggery (Gur or Sukkar)

An unrefined cane sugar used in banana halwa, sukri, and Anda Mesub.
🛒 Choose dark, sticky jaggery for authentic flavour.

7. Bananas & Plantain (Ripe or raw)

Not just for snacking — bananas are used in Bohra halwas, fritters, and even porridges.
🛒 Mash overripe bananas for richer texture in halwa.

8. Agar Agar (China Grass)

Essential for Swahili-style falooda, fruit soufflés, and milk puddings.
🛒 Vegan and halal-friendly alternative to gelatin.

9. Ghee

Used in everything from khichdi to malido. Adds richness and depth.
🛒 Store in a cool place. Homemade ghee is best.

10. Pigeon Peas (Dry or Canned)

Used in mbharazi, Bohra-style chana bateta, or Mbarazi Coconut Curry.
🛒 Canned for convenience, dry for economy.

11. Turmeric Powder

Staple for colour and warmth. Used in rice dishes and coconut curries.
🛒 A little goes a long way — pick pure turmeric only.

12. Whole Cloves

A key spice in bohra garam masala, biryanis, and paya soup.
🛒 Toast lightly before grinding for best results.

13. Black Peppercorns

Adds subtle heat to Bohra soups and fried fish dishes.
🛒 Best ground fresh.

14. Scotch Bonnet Peppers (Pili Pili Mbuzi)

Used raw, blended or fried. A fiery backbone of most dishes.
🛒 Mild or hot – depends on your tolerance!

15. Rice (Basmati or Jasmine)

The star of wali wa nazi, Bohra biryani, and khichdi palidu.
🛒 Aged basmati delivers unmatched aroma.

🛒 Where to Buy These If You’ve Moved Abroad

African stores in the UK or Canada often stock cassava, coconut milk, and jaggery.
Middle Eastern supermarkets are goldmines for rose water, saffron, and dried fruits.
Asian groceries will have the right rice, masalas, and lentils.

🧭 We’re working on a complete ingredient index for easier swaps and halal-certified links.