How To Make Homemade Native Seasoning Mix

(You can find the video for this recipe here.)

This homemade Nigerian seasoning mix is my secret weapon for keeping my food flavorful even when I reduce or skip oil. If you’re on a calorie-deficit journey but still want that deep, native taste in your soups and sauces, this blend will change your life. It’s bold, aromatic, and packed with umami, and once you make it, you’ll wonder how you ever cooked without it.

Why I Created This Seasoning Mix

One of the biggest challenges when eating in a calorie deficit is flavor loss. Oil carries flavor, so when you reduce it, food can start tasting flat. I wasn’t willing to sacrifice taste, especially with Nigerian dishes where depth of flavor matters.

So I created a potent, oil-free seasoning mix that gives me the authentic taste I need — whether I’m making soups, stews, sauces, or even quick weekday meals. It’s so good that even though it can last up to two months at room temperature, yours probably won’t make it that long.

What Makes This Seasoning So Powerful

This seasoning works because it combines:

• Natural seafood umami (panla, crayfish, prawns, bonga)
• Aromatic base notes (onion and garlic)
• Controlled heat from dry peppers
• Zero oil, so you can decide where your calories go

Instead of relying on oil for richness, this mix builds flavor from the ground up.

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Ingredient Sourcing

Every ingredient, aside from the aromatics I used, is from my brand, Rich Seeds Store.

If you live in the U.S., you can shop everything here:
👉 https://richseeds.store/product-category/grocery-items/

This matters because quality dried seafood makes a huge difference in how this seasoning turns out.

How I Made the Seasoning Mix (No Measurements Needed)

This is one of those recipes you feel, not measure. I didn’t use exact quantities; I adjusted as I went, based on aroma and balance.

Step 1: Dehydrate the Aromatics

I started by dehydrating:

• Fresh onions
• Fresh garlic

I let them dry overnight until completely moisture-free.

Step 2: Toast the Flavor Base

I broke the dry fish into small pieces, then in a dry pan (no oil), I toasted:

• Panla fish
• Crayfish
• Smoked prawns
• Bonga fish
• Dry hot peppers

I toasted everything gently until fragrant, not burnt.

Step 3: Build the Blend

I added the dehydrated onions and garlic to the pan and toasted for a few more minutes until everything smelled incredibly rich and nutty.

Step 4: Blend and Store

Once cooled, I blended everything into a fine powder and stored it in a well-sealed jar at room temperature.

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How to Use This Seasoning

This mix is extremely versatile. I use it in:

• Soups (okra, egusi, vegetable soups)
• Stews and sauces
• Rice dishes
• Protein marinades
• Quick weekday meals that need depth without extra oil

A little goes a long way.

Storage Tips

• Store in a dry, airtight container
• Keep away from moisture
• Shelf life: up to 2 months at room temperature

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Final Thoughts

If you’ve ever felt like reducing oil meant sacrificing flavor, this seasoning mix proves otherwise. It lets you stay intentional with calories without losing the soul of Nigerian cooking.

Once you make it, you’ll start adding it to everything, don’t say I didn’t warn you 😉