Abacha (Dry Cassava Flake)

Egusi is a wild member of the gourd family, with very dry skin and bitter flesh. It looks the same as watermelon seeds but taste quite differently. They are extremely nutritious- high in protein and oil. They are often use in West Africa as thickening agent in soups, and add depth to most meals

Achi powder is a soup thickener popular with Eastern Nigerian cooking . Achi powder is dried and ground to the finest consistency. It lends its own distinctive taste to any dish

Crayfish powder is made from dried blended “Crayfish”. It is commonly used in almost all Nigerian dishes as a food ingredient.

Also referred to as wild African Mango seed, ground ogbono is used in preparing ogbono soup also know as Apon to the Yoruba people of Nigeria. Ogbona soup is best enjoyed with Pounded yam, amala or fufu.

Cocoyam soup is a special type that is prepared with edible cocoyam powder or fresh cocoyam. It is one of the soups adored by Igbos and majorly prepared on special occasions. Cocoyam powder can be used to prepare bitter leaves, oha or acts as a thickener to other ethnic soups.

Commonly used by Nigerians to add flavour to their traditional soups and vegetables such as Egusi soup or efo riro