Mama Put in Modern Recipes: Incorporating Traditional Flavors into Contemporary Cooking

Mama Put is a versatile spice blend that is used in traditional dishes but can be equally as delicious in contemporary cooking.    

• Mama Put is used in West African cuisine as a flavorful spice blend that enhances a variety of dishes, especially stews and street foods. 
• Mama Put is a distinctive and authentic representation of Nigerian street food culture, but it can also be used in contemporary dishes. Mama Put is a great fit for casseroles, stews, and roasts. 
• We’ve included a simple casserole recipe that serves 10-12 people. 

Try both traditional and contemporary recipes with Mama Put spice blend today. 

Enjoy our Simple and Tasty Recipe Blog.

Mama Put is a versatile spice blend that is used in traditional dishes but can be equally as delicious in contemporary cooking. It has garlic as its base, and several West African spices like the smoky and bold Grains of Selim and savory and earthy country onions. This blog post will serve as a guide to cooking with Mama Put in the modern kitchen.  

What Are the Flavor Profiles of Mama Put? 

• Warm and peppery taste with notes of citrus and cardamom.
• Savory and earthy with a deep, umami-rich flavor.
• Pungent and robust.
• Sharp, pungent, and slightly spicy flavor.
• Smoky and bold with a slightly bitter depth.
• Lingering, fiery spiciness. 

Traditional Dishes with Mama Put 

Mama Put is used in West African cuisine as a flavorful spice blend that enhances a variety of dishes, especially stews and street foods. Food stalls serve meals such as “Buka stew” or “Mama Put stew” which is a tomato-based stew that is rich and hearty. The stew is celebrated for its bold flavors and use of assorted meats, such as beef cuts, beef intestines (roundabout), cow tripe (shaki), cow skin (ponmo), and often fried mackerel fish. 

Contemporary Dishes with Mama Put 

Mama Put is a distinctive and authentic representation of Nigerian street food culture, but it can also be used in contemporary dishes. Mama Put is a great fit for casseroles, stews, and roasts. It offers a unique flavor to these modern dishes, infusing them with warmth, sweetness, smokiness, and heat. A casserole recipe that serves 10–12 is included below.  

Broccoli Chicken Casserole  

Prep time: 45 minutes  
Total time: 1 hour, 15 minutes  
Servings: 10–12   

Ingredients 

• 6 Tbsp. salted butter, plus more for baking dish  
• 8 cups small broccoli florets  
• 2 Tbsp. olive oil  
• ¼ Tsp Veggie Blend  
• ¼ Tsp Mama Put  
• 4 (6-oz.) boneless, skinless chicken breasts  
• 1 medium yellow onion, finely diced  
• 1 clove garlic, grated on a microplate  
• ¼ cup all-purpose flour  
• ½ tsp. dry mustard  
• ¼ tsp. cayenne pepper  
• 4 cups whole milk  
• 4 oz. cream cheese, cubed, at room temperature  
• ½ cup finely grated parmesan  
• ½ tsp. kosher salt  
• 1 tsp. black pepper  
• ½ tsp. paprika  
• 8 oz. processed cheese, such as Velveeta, cubed  
• 1 (8-oz.) block sharp cheddar, freshly grated (about 2 cups)   
• 3 cups cooked long-grain rice  
• 1 cup crushed butter crackers, such as Ritz 

Instructions  

1. Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and set aside.   
2. Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain, rinse with cold water, and set aside.   
3. Heat a large high-sided skillet over medium-high. Add 2 tablespoons of the butter and the oil to the pan. When the butter has melted and foamed and the oil is shimmering, add the chicken to the pan, and cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to a plate and set aside to cool slightly before shredding. Wipe out the pan and return it to the stove.   
4. Add 2 tablespoons of the butter to the pan set over medium-high heat, and melt. Add the onion and garlic, and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add the flour, dry mustard, and cayenne to the pan and stir to combine. Continue cooking, about 1 minute more. Whisking constantly, slowly add the milk and cook until it begins to thicken, about 4 minutes more. Reduce the heat to medium-low and add the cream cheese and parmesan to the pan, whisking until thoroughly combined. Whisk in the salt, black pepper, and paprika. Add the processed cheese, continuing to whisk until completely melted. Add half of the cheddar and whisk until melted. Finally, fold in the broccoli and shredded chicken.   
5. Melt the remaining 2 tablespoons butter and stir into the crushed crackers until well combined.   
6. Spread half of the rice evenly over the bottom of the prepared baking dish and cover with half of the broccoli-chicken mixture. Repeat the layers once. Top the casserole evenly with the remaining cheddar and the cracker mixture. Bake, rotating once halfway through, until golden and bubbly, about 30 minutes. Allow to cool slightly before serving.   

*Recipe adapted from The Pioneer Woman.