Other Ingredients / Dry Leaves
Specialty dry leaves and hard-to-find ingredients for traditional dishes
Whole Egusi Seeds (250 g)
Unhulled melon seeds, essential for preparing Egusi soup, high in protein and healthy fats.
Ground Egusi (250 g)
Finely ground egusi seeds used for traditional Nigerian soups like Egusi soup.
Whole Egusi Seeds (100 g)
Unhulled melon seeds, essential for preparing Egusi soup, high in protein and healthy fats.
Ground Egusi (100 g)
Finely ground egusi seeds used for traditional Nigerian soups like Egusi soup.
Dried Utazi Leaves (100 g)
Bitter-sweet herb used in soups and herbal drinks for its medicinal properties.
Dried Bitter Leaf (100 g)
Traditionally used in soups like Ofe Onugbu, with a distinctly bitter taste and health benefits.
Dried Okazi Leaf (30 g)
Dried climbing leaf used in soups such as Afang and Okazi for its fibrous texture.
Hibiscus Leaves (100 g)
Dried hibiscus petals used for making zobo drink or tea, rich in antioxidants.
Scent Leaf (500 g)
Aromatic herb used in stews and soups, known for its flavor and health benefits.
Dried Ugu Leaf (500 g)
Dried fluted pumpkin leaves, common in Nigerian soups, rich in iron and vitamins.
Molokhia Leaves (400 g)
Jute leaves used in Middle Eastern and African soups, creating a thick and nutritious dish.
Ngai-Ngai Leaves (500 g)
Sour leaves used in Congolese cooking, known for their tangy flavor and health properties.
Ground Ogbono (100 g)
Ground wild mango seeds used to thicken soups, giving a unique slimy texture.
Whole Ogbono (100 g)
Whole wild mango seeds for grinding or cooking in traditional soups.
Ground Ogbono (15 kg)
Ground wild mango seeds used to thicken soups, giving a unique slimy texture.
Whole Ogbono (15 kg)
Whole wild mango seeds for grinding or cooking in traditional soups.
Fresh Bitter Leaf (500 g)
Fresh, slightly bitter leaves used in soups, must be washed before cooking.
Matembele Leaves (500 g)
Sweet potato leaves rich in vitamins, used in stir-fries and soups.
Fresh Water Leaf (200 g)
Tender leafy vegetable used in vegetable soups and stews, high in moisture and nutrients.
Brown Beans (800 g)
Nutritious brown beans, commonly used in stews and porridge across West Africa.
Brown Beans (4 kg)
Nutritious brown beans, commonly used in stews and porridge across West Africa.
Brown Beans (8 kg)
Nutritious brown beans, commonly used in stews and porridge across West Africa.
Brown Beans (20 kg)
Nutritious brown beans, commonly used in stews and porridge across West Africa.
White Beans (800 g)
Soft-textured white beans ideal for soups, stews, and local Nigerian dishes.
White Beans (4 kg)
Soft-textured white beans ideal for soups, stews, and local Nigerian dishes.
White Beans (8 kg)
Soft-textured white beans ideal for soups, stews, and local Nigerian dishes.
White Beans (20 kg)
Soft-textured white beans ideal for soups, stews, and local Nigerian dishes.
Honey Beans (800 g)
Slightly sweet brownish beans used in porridge and moimoi. Rich in flavor and fiber.
Honey Beans (4 kg)
Slightly sweet brownish beans used in porridge and moimoi. Rich in flavor and fiber.
Honey Beans (8 kg)
Slightly sweet brownish beans used in porridge and moimoi. Rich in flavor and fiber.