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Grains ofSelim are the seeds of a shrubby tree,Xylopia aethiopica, found inAfrica. The seeds have a musky flavor and are used as aspice in a manner similar toblack pepper, and as a flavouring agent that definescafé Touba, the dominant style ofcoffee inSenegal. It is also known asSenegal pepper,Ethiopian pepper, and (historically)Moor pepper andNegro pepper. It also has many names in native languages of Africa, the most common of which isdiarr in theWolof language (this is the name used on most packages ofcafé Touba). It is called 'Etso' in the Ewe language of Ghana and Togo. It is sometimes referred to asAfrican pepper orGuinea pepper, but these are ambiguous terms that may refer toAshanti pepper andgrains of paradise, among others.
As a spice, the whole fruit (pod) is used, as the hull of the fruit lends an aromatic note (with the taste being described as an admixture ofcubeb pepper and nutmeg with overtones of resin) whilst the seeds lendpungency (they are also quite bitter). Typically the dried fruit is lightly crushed before being tied in abouquet garni and added to West African soups (stews). InSenegal, the spice is often sold smoked in markets aspoivre de Sénégal (French for 'Senegal pepper'); the whole green fruit is smoked, giving the spice a sticky consistency, and when pounded in a pestle and mortar it makes a spice paste. These, however, tend to be the larger pods of the related speciesXylopia striata.
The pods are crushed and added whole to soups or stews, then removed before serving the food. Paste from smoked and ground pods can be used as aspice rub for fish.
In African cookbooks, especially those fromCameroon, the spice is referred to by the namekieng - a word of unknown etymology. In northern Cameroon as well as Northern Nigeria, it is one of three spices added to tea, along with driedginger andcloves.
The Akan ofGhana call ithwentia orhwentea, the Ewes of Ghana call itEtso, while the Ga of Ghana call itso. The Ga use it in preparingshito, a black, spicy pepper sauce. It is also used in soups and beverages, for exampleshitodaa, a beverage of the Ga. The Ewes use it in soups, porridges and beverages includingbisap. Dagbombas in northern Ghana call itchimba, and it is mainly used inspicing coco (millet,sorghum, ormaize porridge). It is also sometimes used in soups and stews. Other regional names includekimba andkili.
InSenegal, The grains are a key ingredient inTouba-style coffee (calledcafé Touba inFrench). Near the end of the roasting phase of making the coffee, grains of Selim, known inWolof asdjar, are added while the heat is still on. Roasting continues for approximately five more minutes; during this time the sneeze-producing scent of pepper becomes easily discernible.
