Ogbono Grounded 1 kg: This plant grows freely in the tropical rain forest of Africa, and its fruit, the African bush mango is eaten all across this region, from Senegal, via Nigeria, Angola to Uganda. The Ogbono also called ogbolo or etima seed, when ground and combined with vegetables and spices and cooked with fish and or meat, is used to make the popularogbono soup in Nigeria, Ghana, Gabon, Equatorial Guinea and Sierra Leone. While fruit juice, jellies, jam, margarine, soap, dika vegetable oil and other derivatives are been made from the fruit of the wild African mango, its kernel, the seed continue to find the widest use and brings in the greatest income. The seed is ground dried and when used as a soup thickener, produces a thick slippery gelatinous mixture, with a "very rich very earthly" unique flavor also rich in protein. Like okra, it is used in preparing "draw soup" that brings in a mouth watering tang flavor to the African palate. this soups (draw soups) are popular and found very appetizing, as well as easy eaten because they are great lubricants, helping to slid bolus of starch dough or foofoos down the throat. Ogbono seed is obtained by collecting the bush mango's seed, split this to obtain a pearly white ovoid kernel that is sun dried. The kernel is then ground into a powdery form, used as the food thickener. Ogbolo or apon or dika, etima, is perhaps the most powerful of food thickener known to Africans. A little is need to tremendously increase the viscosity of the soup been cooked. Traditionally, leafy vegetables, stock fish, dried chili peppers, ground crayfish, kpomo or cow skin, bush meat and other assorted meat are used in preparing the soup that derives its name from this seed. ... A word of warning: when using ogbono seed, make sure you avoid those with damp or greenish brown mold. Those infested with mold should be selected out and thrown away. They contain fungi that produce afla-toxins implicated in some liver diseases.

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Wangila Sesame 400 g

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Peanuts Patch Green Boiled 378 g: these freshly packed green peanuts were boiled in brine, thereby retaining their distichtive flavor. Open, drain liquid, shell and eat. For extra flavor, try heating in the original brine after opening. Heating directions: empty contents into saucepan, heat (do not boil). Drain and serve. Microwave instructions: empty conents into Macrowave saft dish: cover. Microwave on hight 1-1/2 to 2 minutes. Drain and serve.

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Made from regionally harvested guinea peppers, our Spicy Pepper Sauce is a staple of the West African diet. It's bite is more flavorful than strong and it lends itself well to jazzing up any dish.

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Made from regionally harvested guinea peppers, our Spicy Pepper Sauce is a staple of the West African diet. It's bite is more flavorful than strong and it lends itself well to jazzing up any dish. INGREDIENTS:  Fresh lantern pepper, vinegar, oil (soybean), salt, citric acid E330.

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Zena Spicy Pepper Sauce with Ginger: Made from regionally harvested guinea peppers, our Spicy Pepper Sauce is a staple of the West African diet. It's bite is more flavorful than strong and it lends itself well to jazzing up any dish.

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