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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.
Baracuda Fish
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.
BITTER LEAVES
The leaves are a staple vegetable in soupsof various cultures throughout equatorial Africa. They are washed to reduce their bitterness, after which they are dried and used to prepare meat dishes. In Nigeria, leaves are also used in place of hops to brew beer.
Cassava Flour
Cassava flour is a versatile and widely used flour made from the root of the cassava plant (Manihot esculenta), which is also known as yuca or manioc. It is a staple in many tropical and subtropical regions, particularly in Africa, Asia, and South America. It has a neutral, slightly earthy flavor that allows it to blend seamlessly into both sweet and savory dishes.
Catfish
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.
Cocoyam Flour/Powder
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.
Crocker Fish
Dry croaker fish is a Fatty fish like salmon, contains high levels of omega-3 fatty acids. Omega-3 fatty acids help lower the risk of coronary heart disease and stroke and are important for foetal growth and neurological development.
Dried Efirin ( Scent Leaf )
Scent leaves, scientifically known as Ocimum gratissimum but also referred to as basil or “efirin” in Nigeria, are aromatic leaves widely used in Nigerian cuisine for their distinctive flavor and medicinal properties. They are known for their strong, minty aroma and are often used fresh to enhance the taste of various dishes….
Ground Egusi
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.
Ground Okra
Ground okra is made from dried and finely ground okra pods, a popular vegetable in many African, Caribbean, and Southern cuisines. Known for its unique thickening properties, ground okra is often used in soups and stews to create a rich, viscous texture.
Ground Prawns
Ground 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
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.
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