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Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) on the foreshore. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years
Dried prawns, Asa in Nigeria and kung haeng in Thai, are used in many African and Asian dishes – and good ones can become addictive. They’re essential in many native soup, Egusi, Afang , Okro and many more including beans and porriage
Red snapper has long been considered one of the most delicious deep-sea deli- cacies on the market. Its brilliant coloring and attractive appearance is only exceeded by the juicy, white, fine -flavored flesh. Most of the snapper on the market is caught in the Gulf of Mexico and landed in Florida.
Catfish is an important source of protein and other nutrients for humans throughout history.
Catfish is a freshwater fish that is rich in protein, vitamins, and minerals. It has a firm and sweet taste that makes it an excellent ingredient in many recipes like soups, porridge, and palm oil rice.
A barracuda is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena.
Nigerian smoked snails, known locally as “Igba” or “Ejuna,” are a popular delicacy enjoyed for their unique flavor and chewy texture. The snails are typically harvested, cleaned thoroughly, and then smoked to enhance their taste and preserve them.
Smoked kpomo, also known as smoked cow skin, is a popular delicacy in Nigerian cuisine. The cow skin is first thoroughly cleaned and then smoked to enhance its flavor and preserve it. This process gives smoked kpomo a distinctive smoky aroma and a chewy texture.
Egusi is a popular West African ingredient made from the protein-rich seeds of certain melons, squash, or gourds, which are dried and ground into a fine powder. The term “Egusi” also refers to the thick, hearty soup or stew that is made using this ground seed.
Ofor seed is a local soup thickener in Nigeria. Ofor seed is very nourishing and rich in vitamins. A study shows that ofor seed may be a good source of carbohydrate, fibre, minerals, vitamin C, vitamin B, folic acid and could also contribute to the daily requirement of proteins and fats. Ofor is a condiment used for making ofor soup or as a thickener for soups. The aromantic flavor makes it a good alternative for preparing most of the traditional soups. It is a perfect substitute / alternative for achi or ukpor for Oha ,bitter leaf and Ukazi soup.
Cocoyam powder is a popular African foodstuff made from edible cocoyam root (Colocasia esculenta), a tropical tuber crop from West Africa. It is mostly grown basically for edible root called cocoyam corm. the corms provide healthy amounts of some important minerals like magnesium, zinc, iron, manganese and copper.
Achi is a versatile West African seed used primarily as a thickening agent in soups and stews. When ground into a powder, Achi seeds have a mild, earthy flavor that blends seamlessly with other ingredients, adding a smooth, hearty consistency to dishes. This ingredient is particularly popular in Nigerian cuisine, where it enhances the texture and richness of traditional meals.
Okazi leaf, also known as Gnetum africanum or Afang in some Nigerian dialects, is a hardy, green leafy vegetable commonly used in West African cuisine. It is appreciated for its distinctive texture and nutritional benefits. Okazi leaves are tough, dark green, and elongated with a slightly leathery texture.
Ogbono, also known as wild mango or African bush mango, is a popular Nigerian soup thickener made from the ground seeds of the ogbono fruit. When used in cooking, it creates a thick, viscous texture, characteristic of Ogbono soup. It can be eaten with fufu, or with pounded yam.
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