Top Chef ™ Seasons

Dawadawa is a traditional West African fermented seasoning made primarily from locust beans (Parkia biglobosa), though occasionally from soybeans or other legumes. The preparation begins by boiling the beans until soft, then pounding them to remove the seed coats. The cleaned seeds are boiled again, spread out, and covered with leaves to ferment naturally for 2-3 days. This fermentation process develops a pungent aroma and complex, umami-rich flavor profile. The resulting black paste is typically shaped into balls or patties for storage. Used as a flavor foundation in soups, stews, and sauces across Ghana, Nigeria, and other West African countries, dawadawa adds remarkable depth and nutritional value to countless dishes.

You can buy dawadawa spice here.

Pipian is a rich, traditional Mexican sauce that exemplifies the complexity of pre-Hispanic cuisine. Made from ground pumpkin or squash seeds (pepitas), this velvety sauce incorporates various chiles, spices, and sometimes nuts or seeds like sesame or peanuts. The ingredients are toasted, ground into a paste, and simmered with broth until thickened to a smooth consistency. Pipian can range from vibrant green (pipian verde) to deep red (pipian rojo), depending on the chiles used. Commonly served over poultry or pork, this sauce offers a nutty, earthy flavor profile with subtle heat that showcases Mexico's remarkable ability to balance complex flavors into harmonious dishes.

Tatemado is a traditional Mexican cooking technique most commonly associated with Jalisco cuisine. This slow-cooking method involves placing ingredients—typically meat such as pork, goat, or beef—into clay pots that are partially buried in hot coals or placed in an underground pit oven. The pots are sealed with masa (corn dough) to trap moisture and smoke, allowing the meat to cook gently for several hours until incredibly tender. This process imparts a distinctive earthy flavor while preserving the meat's natural juices. 

Tatemado dishes are often seasoned with regional spices, chiles, and herbs, creating complex flavor profiles that showcase Mexico's rich culinary heritage. The result is meltingly tender meat with unparalleled depth of flavor.

Nage, pronounced "nahj," is a fragrant, aromatic broth used in French cuisine primarily for poaching seafood and vegetables. This delicate liquid is typically created by simmering wine, water, or fish stock with aromatic vegetables (onions, celery, fennel) and herbs. After cooking, the ingredients may be strained out, and the remaining liquid can be reduced and enriched with butter to create a "beurre monté" sauce. 

The term 'nage' is also used to describe dishes cooked in this liquid—referred to as "à la nage"—resulting in light, flavorful preparations that highlight the natural taste of the main ingredient while infusing it with subtle complexity.