Achi seed powder is a good source of carbohydrate and fiber, is used as flavoring and thickening agents for soups in Nigeria.Achi seeds have been shown to be composed of certain nutrients, minerals, vitamins, and food-like chemicals which are essential to human nutrition
Bonga fish which is also known as agbodo fish add proteinous nutrition to your favourite dishes. This smoked fish is sure to add the tasty factor to your soups and dishes. Fish have always been one of the most important protein sources in Nigeria.
Original Cameroon pepper is highly aromatic, and very hot. Cameroon pepper adds a distinctive ‘Nigerian taste’ to dishes. It is generally bought ground, but is also available whole.
Prawns and shrimps are high in protein, low in saturated fat and calories, and have a neutral flavour. Due to these characteristics, prawns and shrimps form a natural additive in stew, pastas, soups and other dishes.
Laziz 100% pure vegetable oil is a high-heat resistant oil suitable for all types of cooking. It is super refined for a healthier lifestyle and multiple usage. Laziz pure Vegetable Oil is cholesterol free so good for healthy meals. Good for general home cooking. Delicious and tasty in meals.
The seeds are shelled (dehulled) and the kernel is ground into a flour. Egusi seeds flour enriches and thickens soups as well as other foods. The whole seeds can also be dry-roasted and consumed as a snack.
Crayfish contain higher concentration of protein needed for body growth, affordable and suitable to supply adequate nutrients to cater for estimated daily nutrient requirements to eradicate protein energy malnutrition
Nigerian Palm oil is highly nutritious and is an extremely useful cooking oil offering a lot of health benefits. It's derived majorly from of palm fruits
Ofor is a traditional condiment used for making ofor soup or as a thickener for soups. The impact of ofor is revealed especially when preparing oha soup. The aromantic flavour makes it a good alternative for preparing most of the traditional soups.
Ogbono seeds are cleaned, sorted, dried in a local hot air oven to a constant weight. The dried seeds will be milled into fine powder and screened through a 0.50 mm Standard Sieve.
