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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.
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.
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.