Showing all 6 results

  • Abacha (African Salad)

    African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo).

    Abacha – as the Igbos love to call it –  is one of the most popular food in the eastern Nigeria, it serves best as kola to visitors.

    As a matter of fact, there are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy.

    Ingredients :

     

    6 to 8 cups of Abacha (African Salad) {image above}
    Ehu 3 seeds (optional)
    1 to 2 cups Of Ugba (Ukpaka)
    half cup of crayfish
    1 to 2 cubes of maggi or knorr
    100ml of palm oil
    Edible powdered potash(1 teaspoon)
    salt and pepper to taste.
    3 to 5 garden eggs (optional)
    Utazi leaves (optional)
    Garden egg leaves (optional) (imagee below.)
    Meat/dry fish or stock fish.(optional)

    I told you that most Nigerian foods are served with either fish or meat. Even the African Salad (Abacha) is also served with either fish, meat or even stock fish (okporoko).

     

    KSh3,500.00 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

  • 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

  • Okra Soup

    Okro soup (African okra soup) is made with okra vegetables cooked in a delicious mixture of palm oil, shrimps, goat meat, fish and African spices, and simmered to perfection!

    This loaded okro soup is a staple in some West African countries like Nigeria, Ghana, and Cameroon. This soup is so deliciously satisfying and nutritious and is loaded with proteins and healthy fat. Okro soup is very often eaten with fufu and makes a very filling dinner.

    Ingredients

    5 cups (250g) Okra

    3 cooking spoons red palm oil

    Beef: Best cut

    Shaki (Cow Tripe) (Optional)

    Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish

    1 handful crayfish

    Pepper and Salt (to taste)

    Onions (optional)

    Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)

    3 stock/boullion cubes

    KSh2,000.00 Add to cart

  • VEGETABLE SOUP

    Vegetable soup is paired with any of the swallows in Nigeria and served as either lunch or dinner.

    I love this soup for many reasons:

    For starters, it is made with vegetables, and those are synonymous with health.

    In Nigeria, we combine different kinds of vegetables to make different soups.
    Okra soup, Afang soup and even edikaikong are different combinations of different veggies.

    Veggies are good for the heart and body cells.

     

    Ingredients

    Big bowl Waterleaves
    Big bowl ugu leaves (fluted pumpkin)
    Roasted mackerel
    1KG or 35 Ounce of Goat meat
    1 cup crayfish
    6 scotch bonnet peppers
    400ml Palm oil
    2 seasoning cubes
    Salt to taste
    2 tablespoons Ground Ofor

    KSh2,000.00 Add to cart

  • YAM & VEGETABLE PORRIDGE

    A one-pot yam dish which is typically eaten in Cameroon and Nigeria. So easy to make!

    Ingredients
    • 1 tuber yam
    • 3 tomatoes
    • 1 medium-sized onion
    • 1 pound (about half kg) dried/smoked fish
    • half cup crayfish
    • half-one cup palm oil
    • 2 cubes maggi seasoning
    • half teaspoon salt
    • 1 habanero or chili (hot pepper) – optional
    • 1 handful spinach or other green leafy vegetable (bitterleaf/kale)
    KSh2,000.00 Add to cart