MeiyaCoka
$7.11 – $335.66
$5.92 – $279.71
Meiya coka is made from fermented corn. It is a popular dish in the northern part of Nigeria, and it is often eaten with palm oil, fish, or meat. Cidac sources the corn from local farmers in the northern part of Nigeria. The corn is then fermented in a traditional process, which takes about two weeks. The fermented corn is then ground into a powder, which is then packaged and sold.
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Description
Description
Meiya coka is made from fermented corn. It is a popular dish in the northern part of Nigeria, and it is often eaten with palm oil, fish, or meat. Cidac sources the corn from local farmers in the northern part of Nigeria. The corn is then fermented in a traditional process, which takes about two weeks. The fermented corn is then ground into a powder, which is then packaged and sold.
Additional information
Additional information
| Weight | 0.5 kg |
|---|---|
| Weight | 1kg (2.205lbs), 5Kg (11.025lbs), 10Kg (22.05lbs), 25Kg (55.125lbs), 50Kg (110.25lbs) |
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| Settings | MeiyaCoka remove | Ijebu Ponmo remove | Egusi remove | Bread Fruit (Ukwa) remove | Utazi remove | Osu remove | ||||||||||||||||||||||||
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| Name | MeiyaCoka remove | Ijebu Ponmo remove | Egusi remove | Bread Fruit (Ukwa) remove | Utazi remove | Osu remove | ||||||||||||||||||||||||
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| Price | $5.92 – $279.71 | $3,749.85 | $8.45 – $406.00 | $12.32 – $599.23 | $8.13 – $390.08 | $7.78 – $372.66 | ||||||||||||||||||||||||
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| Description | Meiya coka is made from fermented corn. It is a popular dish in the northern part of Nigeria, and it is often eaten with palm oil, fish, or meat. Cidac sources the corn from local farmers in the northern part of Nigeria. The corn is then fermented in a traditional process, which takes about two weeks. The fermented corn is then ground into a powder, which is then packaged and sold. | Dried Ponmo Ijebu is a traditional Nigerian dish made from the skin of a cow. It is a popular dish in the southern part of Nigeria, and it is often eaten as a snack or as a side dish. Cidac sources the cow skin from local traders in Ijebu Igbo in the South-West part of Nigeria. The skin is then cleaned and salted, before being dried in the sun. The dried skin is then cut into strips and packaged for sale | Egusi is a type of melon seed commonly used in African cuisine, particularly in Nigeria. The seeds are rich in fat and protein, and when ground, they form a thick paste that serves as a base for a flavorful and hearty dish. When use to make "Egusi soup" is enjoyed with staple foods such as pounded yam, and fufu | Breadfruit is a tropical fruit that belongs to the mulberry family. When cooked, the breadfruit has a starchy texture similar to bread, hence its name and it can be used as a versatile ingredient in both savory and sweet dishes. | Utazi is a leafy vegetable that is native to West Africa, particularly Nigeria. It is widely used in traditional cuisine for its unique flavor and medicinal properties. The leaves of the Utazi plant are typically dark green and have a slightly bitter taste, with a peppery and aromatic flavor. Cidac sources its Utazi from the southern part of Nigeria, where it is traditionally grown and harvested by local farmers. The leaves are picked by hand and then sorted to remove any impurities or damaged leaves. Once the Utazi leaves are sourced, Cidac processes them by first washing them thoroughly in clean water to remove any dirt or debris. The leaves are then air-dried in the sun or an oven until they are completely dry. | Osu | ||||||||||||||||||||||||
| Content | Meiya coka is made from fermented corn. It is a popular dish in the northern part of Nigeria, and it is often eaten with palm oil, fish, or meat. Cidac sources the corn from local farmers in the northern part of Nigeria. The corn is then fermented in a traditional process, which takes about two weeks. The fermented corn is then ground into a powder, which is then packaged and sold. | Dried Ponmo Ijebu is a traditional Nigerian dish made from the skin of a cow. It is a popular dish in the southern part of Nigeria, and it is often eaten as a snack or as a side dish. Cidac sources the cow skin from local traders in Ijebu Igbo in the South-West part of Nigeria. The skin is then cleaned and salted, before being dried in the sun. The dried skin is then cut into strips and packaged for sale | Egusi is a type of melon seed commonly used in African cuisine, particularly in Nigeria. The seeds are rich in fat and protein, and when ground, they form a thick paste that serves as a base for a flavorful and hearty dish. When use to make "Egusi soup" is enjoyed with staple foods such as pounded yam, and fufu | Breadfruit is a tropical fruit that belongs to the mulberry family. When cooked, the breadfruit has a starchy texture similar to bread, hence its name and it can be used as a versatile ingredient in both savory and sweet dishes. | Utazi is a leafy vegetable that is native to West Africa, particularly Nigeria. It is widely used in traditional cuisine for its unique flavor and medicinal properties. The leaves of the Utazi plant are typically dark green and have a slightly bitter taste, with a peppery and aromatic flavor. Cidac sources its Utazi from the southern part of Nigeria, where it is traditionally grown and harvested by local farmers. The leaves are picked by hand and then sorted to remove any impurities or damaged leaves. Once the Utazi leaves are sourced, Cidac processes them by first washing them thoroughly in clean water to remove any dirt or debris. The leaves are then air-dried in the sun or an oven until they are completely dry. | Osu | ||||||||||||||||||||||||
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