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Achi
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.
Banga Spice
Banga spice is a unique blend of aromatic spices traditionally used in West African cuisine, particularly for preparing Banga soup. This spice mix typically includes ingredients like oburunbebe stick, ataiko (calabash nutmeg), rigije, beletete leaves, and a variety of other local spices and herbs. The combination creates a rich, earthy, and slightly smoky flavor profile that enhances the taste of palm nut soup and other dishes, imparting a distinctive and authentic taste of West African culinary heritage.
Grounded Crayfish
Ground crayfish is a popular ingredient in West African cuisine, particularly in Nigerian cooking. It is made from dried, finely ground crayfish, which are small freshwater crustaceans. This ingredient is prized for its rich, umami flavor and is used to enhance the taste of a variety of dishes, including soups, stews, and sauces. Ground crayfish adds a distinct seafood essence and depth of flavor, making it a staple in many traditional recipes.
Ngbe/Imbe – (Dried Oyster)
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….
Ngolo (Whelks)
In certain Nigerian dialects. “Ngolo,” typically refers to “whelk” in English. Whelks are larger marine snails that are also edible and used in various culinary dishes, particularly in West Africa. They have a distinct flavor and are often used in soups and stews.
Palm Oil
Palm oil is a common cooking ingredient in the tropical belt of Africa, Southeast Asia and parts of Brazil. Its use in the commercial food industry in other parts of the world is widespread because of its lower cost and the high oxidative stability (saturation) of the refined product when used for frying.
Red Snapper Fish
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.
Suya Mix Powder
Suya powder is a flavourful spice blend originating from West Africa, particularly Nigeria. It is made from a mixture of ground peanuts, ginger, garlic, paprika, onion powder, and other spices, often including cayenne pepper for heat. Suya powder is traditionally used as a dry rub for meat, especially beef, chicken, or goat, to create the popular Nigerian grilled dish known as suya, imparting a rich, spicy, and nutty flavour.
White Garri
Our White Garrri is a fine to coarse granular flour of varying texture made from cassava tubers (also called cassava roots) which are cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil and eaten in a variety of ways.
Yellow Garri
Our Yellow Garri is a fine to coarse granular flour of varying texture made from cassava tubers (also called cassava roots) which are cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil and eaten in a variety of ways.