Showing all 5 results

  • Afang Soup

    Afang soup; a delight to behold and to eat. It is a special delicacy of the Efik and ibibio tribes of Nigeria. Some parts of Cameroon bordering that part of Nigeria also enjoy this delicacy.

    Serve with

    Pounded Yam

    Plantain fufu

    Eba

     

    Ingredients:

    1-2 pounds of meat tripe, cowskin, meat

    1/2 medium onion chopped

    2 maggie cubes or 2 tablespoons bouillon

    1/2 pound smoked fish

    1/2 cup crayfish

    1-2 cups of red oil

    5 cups okazi leaves

    6 cups fresh waterleaves I used spinach

    salt and pepper to taste

    KSh2,000.00 Add to cart

  • Banga Soup

    Banga or ofe akwu is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally paired with various starch, eba  fufu dishes.
     Nigerian Banga Soup or Ofe Akwu is native to the Niger Delta and the South Eastern parts of Nigeria.
    ingredients :

    1 kg palm fruits or 800g tinned Palm Fruit Concentrate

    Beef

    Dry fish

    Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup

    2 medium onions

    2 Tbsp ground crayfish

    Salt and chilli pepper, to taste

    Ogiri Okpei (Iru) (seasoning mix)

    1 – 2 big stock cubes

    KSh6,000.00 Add to cart

  • Bitter Leaf (Ofe Onugbu)

    Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria and most Igbos will tell you that this is their favourite soup in the world.

    The name is quite misleading in that a well prepared Bitterleaf Soup should not have even the slightest bitterness. This is achieved by washing and squeezing the bitter leaves (and changing the water at intervals) till all traces of bitterness has been washed off.

    Ingredients

    Washed and squeezed bitterleaf – A handful

    10 small corms Cocoyam

    3 cooking spoons Red Palm Oil

    Assorted Beef: Includes best cut, shaki (cow tripe)

    Assorted Fish: Dry Fish and Stock Fish

    Pepper, salt and ground crayfish (to taste)

    3 stock cubes

    1 teaspoon Ogiri Igbo (traditional seasoning)

    KSh3,000.00 Add to cart

  • Egusi Soup

    Egusi Soup is thickened with ground melon seeds and contains leafy and other vegetables, seasonings, and meat. It is often eaten with dishes like amala, pounded yam (iyan), fufu, Eba etc.

     

    Ingredients

    • 4½ cups (600g) Egusi (Melon) seeds
    • 2 cooking spoons red palm oil
    • Beef: Best cut and Shaki (cow tripe)
    • Fish: Dry Fish and Stock Fish
    • 3 tablespoons ground crayfish
    • Pepper and Salt (to taste)
    • Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves
    • 3 small stock cubes
    • 1 Ogiri Okpei (traditional locust bean seasoning: optional)
    KSh2,000.00 Add to cart

  • Ogbono Soup

    Ogbono soup (Draw Soup) is a rich, nutrition-packed Nigerian soup made from ogbono seeds (ground African mango seeds), palm oil, assorted meats, and traditional spices. It packs a lot of bold and rich flavors and is incredibly delicious!

    Ogbono soup is commonly eaten with fufu dishes like pounded yam or eba. It is called ‘Draw Soup’, due to the mucilaginous nature that gives it a slippery and viscous texture.

    It might take some getting used to due to this texture, but once you taste it, it really does taste amazing and it makes your fufu go down easily!

     

    Ingredients for Ogbono Soup

    Assorted Meat and Fish: Beef, Shaki (cow tripe), Dry Fish, Stockfish

    2 handfuls Ogbono Seeds

    3 cooking spoons red palm oil

    Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)

    2 tablespoons ground crayfish

    Pepper and Salt (To taste)

    1 onion

    2 stock/seasoning/boullion cubes

    KSh2,000.00 Add to cart