Nearly every kitchen along the Creole Coast has a jar of house spice. Based on Kwame’s mom’s, but kicked up a notch with Worcestershire powder for a touch of acidity and umami, this mixture goes on everything: into the flour you fry chicken with, onto a steak before it’s seared, make a gumbo or étouffée, into your eggs in the morning, etc.
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Kwame Onwuachi | Kwame’s Mom’s House Spice