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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.
$15.00
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
The common periwinkle or winkle is a species of small edible whelk or sea snail, a marine gastropod mollusc that has gills and an operculum, and is classified within the family Littorinidae, the periwinkles. This is a robust intertidal species with a dark and sometimes banded shell.
The common periwinkle or winkle is a species of small edible whelk or sea snail, a marine gastropod mollusc that has gills and an operculum, and is classified within the family Littorinidae, the periwinkles. This is a robust intertidal species with a dark and sometimes banded shell.
Ofingo is a type of seafood, specifically known as a sea snail, popular in the coastal regions of Nigeria. It is often prepared by boiling or steaming, then cooked with a variety of local spices and herbs to enhance its natural flavors. Ofingo is cherished for its unique texture and taste, and is commonly included in traditional soups and stews, adding a distinctive seafood essence to these dishes.
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea….
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.
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