Stock cube (bouillon cube)

bouillon cube / Maggi cube

Flavor and role: Concentrated stock set with salt, fat and seasonings. Dissolved in water it becomes stock instantly; it is used especially often in West African cooking.
Typical dishes and uses: Jollof rice, African stews, soups, risotto, camp cooking
Substitutes: 1 cube (500ml water) = 2 tsp chicken stock powder, or 2 tsp dashida (Korean stock powder; or any stock powder). Adjust the salt at the end, after adding the cube.
Storage: Unopened: 1-2 years at room temperature. Use individually wrapped cubes right away once opened; keep leftover powder airtight away from moisture.
Main countries: Nigeria · Ghana · Switzerland
Used in this book: Jollof Rice Egusi Soup Japanese Curry Rice (Kare Raisu)Suya Thieboudienne (Senegalese Fish and Rice)Seared Beef and Smoked Fish Egusi with Scent Leaf Egusi Spinach Egg Muffins with Smoked Fish Smoky Party Jollof with Crispy Spiced Chicken Charcoal Suya with Hand-Toasted Yaji and Tomato Relish Suya Beef Yaki Udon Thieb Arancini with Rof Fish and Tamarind-Chilli Mayo

Updated 2026-10-10