Fresh/Dry Afan
Ewedu
Fresh/Dry Atama
Freshy/Dry Ugu
Fresh/Dry Ukazi
Fresh/Dry Bitter-leaf
Water-leaf
Uziza Leaf
Hibiscus
Dry catfish
Dry Cray Fish
Dry Periwinkle
Dry Stockfish
Corn
Garri
Melon
Rice
Soy Beans
Palm Oil
Honey
Bee Wax
Vegetable Oil
Nsala
Ofe akwu
Pepper soup
Assorted meat pepper-soup
Bangs ( off Akwu)
Sauce ( Ofada)
Sauce (White)
Cold Slaw
Shredded beef sauce
Afan Soup
Attama Soup
Edikan- ikang Soup
Banga Soup
Melon Soup
Bitter-leaf soup
Ofe Achara Soup
Ogbono Soup
Water Yam
Cocoa yam
Sweet Potatoes
Irish potatoes
plantain
Must-have Products and more
Everything you need for your delicious meal
1 Pent of Ijebu Garri (White Garri)
Original price was: ₦5,000.00.₦4,500.00Current price is: ₦4,500.00.kg
1 Pent of dry and crunchy Ijebu Garri (white garri). Well fried Ijebu Garri for you and your family.
Ijebu Garri is a type of garri, which is a popular food made from cassava tubers. It is named after the town of Ijebu-Ode in Ogun State, Nigeria, where it originated from.
Ijebu Garri is known for its fine texture and sour taste. It is made by peeling and grating cassava tubers, fermenting the grated cassava, and then sieving and roasting the fermented cassava to produce a fine-grained, dry, and crispy product.
Ijebu Garri can be eaten as a snack, or used as a main ingredient in various Nigerian dishes such as Eba (a popular swallow made from garri), Garri Soup, or Garri and Groundnut. It is also often used as a staple food during camping, hiking or outdoor activities, as it is lightweight, easy to carry and can be stored for a long time without refrigeration.
1 Pent of Yellow Garri
Original price was: ₦5,800.00.₦5,100.00Current price is: ₦5,100.00.kg
1 Pent of dry and crunchy yellow garri. Well fried yellow garri for you and your family.
Yellow Garri is a variety of garri that is made using yellow-fleshed cassava tubers. The yellow color of the cassava gives the garri its distinctive yellow color.
Like other types of garri, Yellow Garri is made by peeling, washing, and grating cassava tubers, fermenting the grated cassava to remove the cyanide content, and then sieving and roasting the fermented cassava to produce a dry, crispy product.
Yellow Garri is a popular food in many West African countries, particularly in Nigeria, where it is a staple food. It is often eaten as a main meal or snack, and can be prepared by mixing it with hot water to form a dough-like consistency known as Eba, which is then eaten with soup or stew. It can also be used as a thickener in soups and stews, or as a substitute for bread or cereal.
1Kg of Bitter Kola (Garcinia kola) Natural Bitter Kola, 100% Edible
Original price was: ₦18,000.00.₦15,000.00Current price is: ₦15,000.00.kg
Bitter Kola (Garcinia kola) Natural Bitter Kola, 100% natural edible bitter kola. Export quality.
Bitter Kola, also known as Garcinia kola, is a plant native to West and Central Africa, and is grown primarily in Nigeria, Cameroon, and Ghana. The fruit of the Bitter Kola tree is brown, roughly spherical, and contains between 2-5 seeds. The seeds are about the size of a chestnut and have a bitter taste, hence the name Bitter Kola.
Bitter Kola has been used for centuries in traditional African medicine to treat a variety of ailments, including cough, cold, fever, and digestive problems. It is believed to have antimicrobial, anti-inflammatory, and antioxidant properties, and has been studied for its potential therapeutic benefits.
1kg of Dry Yellow Garri
Original price was: ₦2,000.00.₦1,700.00Current price is: ₦1,700.00.kg
1 kg of dry and crunchy yellow garri. Well fried yellow garri for you and your family.
Yellow Garri is a variety of garri that is made using yellow-fleshed cassava tubers. The yellow color of the cassava gives the garri its distinctive yellow color.
Like other types of garri, Yellow Garri is made by peeling, washing, and grating cassava tubers, fermenting the grated cassava to remove the cyanide content, and then sieving and roasting the fermented cassava to produce a dry, crispy product.
Yellow Garri is a popular food in many West African countries, particularly in Nigeria, where it is a staple food. It is often eaten as a main meal or snack, and can be prepared by mixing it with hot water to form a dough-like consistency known as Eba, which is then eaten with soup or stew. It can also be used as a thickener in soups and stews, or as a substitute for bread or cereal.
1Kg of Ijebu Garri (White Garri)
Original price was: ₦1,700.00.₦1,500.00Current price is: ₦1,500.00.kg
1kg of dry and crunchy Ijebu Garri (white garri). Well fried Ijebu Garri for you and your family.
Ijebu Garri is a type of garri, which is a popular food made from cassava tubers. It is named after the town of Ijebu-Ode in Ogun State, Nigeria, where it originated from.
Ijebu Garri is known for its fine texture and sour taste. It is made by peeling and grating cassava tubers, fermenting the grated cassava, and then sieving and roasting the fermented cassava to produce a fine-grained, dry, and crispy product.
Ijebu Garri can be eaten as a snack, or used as a main ingredient in various Nigerian dishes such as Eba (a popular swallow made from garri), Garri Soup, or Garri and Groundnut. It is also often used as a staple food during camping, hiking or outdoor activities, as it is lightweight, easy to carry and can be stored for a long time without refrigeration.
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1 Pent of Ijebu Garri (White Garri)
1 Pent of dry and crunchy Ijebu Garri (white garri). Well fried Ijebu Garri for you and your family.
Ijebu Garri is a type of garri, which is a popular food made from cassava tubers. It is named after the town of Ijebu-Ode in Ogun State, Nigeria, where it originated from.
Ijebu Garri is known for its fine texture and sour taste. It is made by peeling and grating cassava tubers, fermenting the grated cassava, and then sieving and roasting the fermented cassava to produce a fine-grained, dry, and crispy product.
Ijebu Garri can be eaten as a snack, or used as a main ingredient in various Nigerian dishes such as Eba (a popular swallow made from garri), Garri Soup, or Garri and Groundnut. It is also often used as a staple food during camping, hiking or outdoor activities, as it is lightweight, easy to carry and can be stored for a long time without refrigeration.
1 Pent of Yellow Garri
1 Pent of dry and crunchy yellow garri. Well fried yellow garri for you and your family.
Yellow Garri is a variety of garri that is made using yellow-fleshed cassava tubers. The yellow color of the cassava gives the garri its distinctive yellow color.
Like other types of garri, Yellow Garri is made by peeling, washing, and grating cassava tubers, fermenting the grated cassava to remove the cyanide content, and then sieving and roasting the fermented cassava to produce a dry, crispy product.
Yellow Garri is a popular food in many West African countries, particularly in Nigeria, where it is a staple food. It is often eaten as a main meal or snack, and can be prepared by mixing it with hot water to form a dough-like consistency known as Eba, which is then eaten with soup or stew. It can also be used as a thickener in soups and stews, or as a substitute for bread or cereal.
1Kg of Bitter Kola (Garcinia kola) Natural Bitter Kola, 100% Edible
Bitter Kola (Garcinia kola) Natural Bitter Kola, 100% natural edible bitter kola. Export quality.
Bitter Kola, also known as Garcinia kola, is a plant native to West and Central Africa, and is grown primarily in Nigeria, Cameroon, and Ghana. The fruit of the Bitter Kola tree is brown, roughly spherical, and contains between 2-5 seeds. The seeds are about the size of a chestnut and have a bitter taste, hence the name Bitter Kola.
Bitter Kola has been used for centuries in traditional African medicine to treat a variety of ailments, including cough, cold, fever, and digestive problems. It is believed to have antimicrobial, anti-inflammatory, and antioxidant properties, and has been studied for its potential therapeutic benefits.
1kg of Dry Yellow Garri
1 kg of dry and crunchy yellow garri. Well fried yellow garri for you and your family.
Yellow Garri is a variety of garri that is made using yellow-fleshed cassava tubers. The yellow color of the cassava gives the garri its distinctive yellow color.
Like other types of garri, Yellow Garri is made by peeling, washing, and grating cassava tubers, fermenting the grated cassava to remove the cyanide content, and then sieving and roasting the fermented cassava to produce a dry, crispy product.
Yellow Garri is a popular food in many West African countries, particularly in Nigeria, where it is a staple food. It is often eaten as a main meal or snack, and can be prepared by mixing it with hot water to form a dough-like consistency known as Eba, which is then eaten with soup or stew. It can also be used as a thickener in soups and stews, or as a substitute for bread or cereal.
1Kg of Ijebu Garri (White Garri)
1kg of dry and crunchy Ijebu Garri (white garri). Well fried Ijebu Garri for you and your family.
Ijebu Garri is a type of garri, which is a popular food made from cassava tubers. It is named after the town of Ijebu-Ode in Ogun State, Nigeria, where it originated from.
Ijebu Garri is known for its fine texture and sour taste. It is made by peeling and grating cassava tubers, fermenting the grated cassava, and then sieving and roasting the fermented cassava to produce a fine-grained, dry, and crispy product.
Ijebu Garri can be eaten as a snack, or used as a main ingredient in various Nigerian dishes such as Eba (a popular swallow made from garri), Garri Soup, or Garri and Groundnut. It is also often used as a staple food during camping, hiking or outdoor activities, as it is lightweight, easy to carry and can be stored for a long time without refrigeration.
200g of Natural, Unrefined Shea Butter (Ori)
100% Natural, unrefined, export grade, edible shea butter with no smoky smell. Local name: Ori
Shea butter is a fat extracted from the nut of the African shea tree (Vitellaria paradoxa), which is native to West Africa. It is a natural, plant-based product that has been used for centuries for its moisturizing, healing, and anti-inflammatory properties.
Shea butter is a rich source of essential fatty acids, vitamins A and E, and antioxidants. It has a creamy, off-white color and a pleasant, nutty aroma. It is solid at room temperature but melts at body temperature, making it easy to apply to the skin.
2Kg of Ijebu Garri (White Garri)
2kg of dry and crunchy Ijebu Garri (white garri). Well fried Ijebu Garri for you and your family.
Ijebu Garri is a type of garri, which is a popular food made from cassava tubers. It is named after the town of Ijebu-Ode in Ogun State, Nigeria, where it originated from.
Ijebu Garri is known for its fine texture and sour taste. It is made by peeling and grating cassava tubers, fermenting the grated cassava, and then sieving and roasting the fermented cassava to produce a fine-grained, dry, and crispy product.
Ijebu Garri can be eaten as a snack, or used as a main ingredient in various Nigerian dishes such as Eba (a popular swallow made from garri), Garri Soup, or Garri and Groundnut. It is also often used as a staple food during camping, hiking or outdoor activities, as it is lightweight, easy to carry and can be stored for a long time without refrigeration.
2kg of Yellow Garri
2 kg of dry and crunchy yellow garri. Well fried yellow garri for you and your family.
Yellow Garri is a variety of garri that is made using yellow-fleshed cassava tubers. The yellow color of the cassava gives the garri its distinctive yellow color.
Like other types of garri, Yellow Garri is made by peeling, washing, and grating cassava tubers, fermenting the grated cassava to remove the cyanide content, and then sieving and roasting the fermented cassava to produce a dry, crispy product.
Yellow Garri is a popular food in many West African countries, particularly in Nigeria, where it is a staple food. It is often eaten as a main meal or snack, and can be prepared by mixing it with hot water to form a dough-like consistency known as Eba, which is then eaten with soup or stew. It can also be used as a thickener in soups and stews, or as a substitute for bread or cereal.
3Kg of Ijebu Garri (White Garri)
3kg of dry and crunchy Ijebu Garri (white garri). Well fried Ijebu Garri for you and your family.
Ijebu Garri is a type of garri, which is a popular food made from cassava tubers. It is named after the town of Ijebu-Ode in Ogun State, Nigeria, where it originated from.
Ijebu Garri is known for its fine texture and sour taste. It is made by peeling and grating cassava tubers, fermenting the grated cassava, and then sieving and roasting the fermented cassava to produce a fine-grained, dry, and crispy product.
Ijebu Garri can be eaten as a snack, or used as a main ingredient in various Nigerian dishes such as Eba (a popular swallow made from garri), Garri Soup, or Garri and Groundnut. It is also often used as a staple food during camping, hiking or outdoor activities, as it is lightweight, easy to carry and can be stored for a long time without refrigeration.
3kg of Yellow Garri
3 kg of dry and crunchy yellow garri. Well fried yellow garri for you and your family.
Yellow Garri is a variety of garri that is made using yellow-fleshed cassava tubers. The yellow color of the cassava gives the garri its distinctive yellow color.
Like other types of garri, Yellow Garri is made by peeling, washing, and grating cassava tubers, fermenting the grated cassava to remove the cyanide content, and then sieving and roasting the fermented cassava to produce a dry, crispy product.
Yellow Garri is a popular food in many West African countries, particularly in Nigeria, where it is a staple food. It is often eaten as a main meal or snack, and can be prepared by mixing it with hot water to form a dough-like consistency known as Eba, which is then eaten with soup or stew. It can also be used as a thickener in soups and stews, or as a substitute for bread or cereal.
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