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From Kwame’s Mom’s House to Yours.

From a contestant on Top Chef in 2015 to being on Forbes 30 Under 30 list, Executive Producer at Food & Wine and a James Beard award winner, Chef Kwame Onwuachi has made remarkable contributions to the culinary world – and he’s just getting started.

With the release of his latest cookbook, My America: Recipes from a Young Black Chef, Chef Kwame Onwuachi invites you into his past and present – and now with our latest spice blend collaboration – into his kitchen.

These new blends capture key flavors represented throughout his cookbook and are inspired by the ingredients Onwuachi grew up with and still cooks with to this day. 

Experiment with flavors designed to make you feel right at home. Well, in Kwame’s home, that is.

These spice blends are inspired by the ingredients Chef Kwame grew up with and still cooks with to this day.

Key Flavor Notes:

Kwame’s Mom’s House Spice

This all-purpose blend embodies the flavors of Kwame’s mother’s secret recipe. The pairing possibilities are endless with flavor profiles of garlic, onion, black pepper, cayenne, and worcestershire.

Toasted Curry Powder

This balance of spices that Onwuachi says “tastes like a symphony” is a combination of Jamaican and Trinadadian curry powders with notes of fenugreek, mustard seed, allspice, turmeric, and coriander.

Fun fact: Though curry originated in India, many countries have their own variation and twist on this beloved dish, including Jamaica, Cambodia, Trinidad, Singapore and China. 

Pair it with…

Kwame’s Mom’s House Spice

– Steak

– Chicken

– Curries

– Cajun food

– Vegetables 

– Anything in your house!

Toasted Curry Powder

– Curries 

– Popcorn 

– Pickled veggies 

– Rice dishes

– Potato salad

– Jollof rice

Ready to Experiment?

Ever wanted to taste the flavors that literally inspired someone to become a chef?

Look no further. These blends offer a complex yet approachable explosion of flavor and a way to experiment with new cuisines.

So, what’re you waiting for?


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