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Ata Rodo(Scotch Bonnet Pepper)
$4.99Fresh and fiery ata rodo peppers, perfect for stews, soups, and sauces. Carefully selected to deliver bold heat and aroma.
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Brown Beans
Price range: $15.99 through $30.99Nigerian brown beans are carefully selected for freshness and quality. Ideal for bean porridge, akara, moi moi, and other traditional meals.
Select options This product has multiple variants. The options may be chosen on the product page -
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Crayfish
$8.99Clean, free from sand and well-dried crayfish with a strong, authentic aroma and rich Nigerian taste.
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Dried Grounded Pepper (Scotch Pepper)
$4.99Spicy red peppers to add heat and flavor to soups and sauces.
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Elubo(Yam Flour)
Price range: $9.99 through $23.99Quality amala flour, well processed and smooth.
Select options This product has multiple variants. The options may be chosen on the product page -
Ewa Oloyin(Honey Beans)
Price range: $15.99 through $30.99Sweet Ewa Oloyin beans, carefully selected and well cleaned.
Select options This product has multiple variants. The options may be chosen on the product page -
Ewedu (Jute leaves)
$5.99Fresh and finely processed ewedu leaves for soft, stretchy ewedu soup. Rich in nutrients and full of authentic Nigerian taste.
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Fresh Ponmo
$10.49Soft and fresh ponmo, properly cleaned and ready for cooking. Perfect for soups and stews.
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Fufu
$9.99Our Nigerian fufu is great for easy cooking and smooth texture. Ideal for egusi, ogbono, and vegetable soups.
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Garri
Price range: $14.99 through $26.99Clean, quality garri with original Nigerian taste.
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Ogi (Pap)
$8.99Quality Nigerian ogi (pap) made from well-fermented grains. Perfect for breakfast, nursing mothers, and babies.
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Semolina
Price range: $8.99 through $22.99High-quality semolina flour that cooks smoothly without lumps. A healthy swallow option that pairs well with all Nigerian soups.
Select options This product has multiple variants. The options may be chosen on the product page -
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Stock Fish
$10.99Authentic dried stock fish with rich aroma, traditional taste, and full of flavor.
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