Dried Bitter Leaf

Abacha , also known as African salad is made out casssava flakes and is a very popular dish in eastern Nigria.

Leaf(Gnetum Africanum) is used for cooking Afang soup and Okazi/Ukazi Soup. The leaves are tough(hard) and glossy and looks more like the leaves of an orange tree. It doesn’t really have a distinctive smell,but it has a slightly bitter taste. Some people add it to egusi soup and other vegetable soups.

This bitter sweet vegetable is often used as a local spice and vegetable for food preparations such as; abacha, nkwobi, unripe plantain porridge, ugba (oil bean delicacy), local soups such as nsala (white soup), meat pepper soup, yam porridge and salads.

Samis 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

Whole Dried Crayfish Cray fish make great cuisines. Add some dried cray fish to your dishes and confess to the transformation in taste, aroma and flavour.