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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.
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.
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.
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.
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.