Egusi
$10.14 – $487.22
$8.45 – $406.00
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
Guarantee Safe Checkout
Description
Description
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
Additional information
Additional information
| Weight | 0.7 kg |
|---|---|
| Weight | 1kg (2.205lbs), 5Kg (11.025lbs), 10Kg (22.05lbs), 25Kg (55.125lbs), 50Kg (110.25lbs) |
Reviews (0)
Quick Comparison
| Settings | Egusi remove | Utazi remove | Crayfish remove | Palm Oil remove | Ijebu Ponmo remove | Uziza remove | ||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Egusi remove | Utazi remove | Crayfish remove | Palm Oil remove | Ijebu Ponmo remove | Uziza remove | ||||||||||||||||||||||||
| Image |  |  |  |  |  |  | ||||||||||||||||||||||||
| SKU | ||||||||||||||||||||||||||||||
| Rating | ||||||||||||||||||||||||||||||
| Price | $8.45 – $406.00 | $8.13 – $390.08 | $14.76 – $721.23 | $6.42 – $282.03 | $3,749.85 | $8.13 – $390.08 | ||||||||||||||||||||||||
| Stock | ||||||||||||||||||||||||||||||
| Availability | ||||||||||||||||||||||||||||||
| Add to cart | ||||||||||||||||||||||||||||||
| Description | 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 | 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. | Crayfish have a hard exoskeleton, segmented bodies, and prominent claws. It is sweet and has a nice aroma when added to soup, the tender meat in crayfish is used in a variety of dishes such as soups, stews, boils, and even as a standalone delicacy. | Palm oil is a versatile and widely used vegetable oil derived from the fruit of oil palm trees. It has a distinct reddish-orange color and a rich, buttery flavor. Palm oil is a common ingredient in various food products, ranging from cooking oils and margarine to baked goods and processed foods, and it is also used in non-food applications such as cosmetics and biofuel production. | 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 | Uziza leaves, also known as African pepper leaves, are a common spice in Nigerian cuisine. They are dark green in color and have a strong, peppery flavor. Cidac sources its dried Uziza leaves from the southern part of Nigeria, where they are grown in abundance. The leaves are harvested and then dehydrated, which helps to preserve their flavor. Dried Uziza leaves can be used in a variety of dishes, including soups, stews, and sauces. They can also be added to rice or beans to give them a boost of flavor. | ||||||||||||||||||||||||
| Content | 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 | 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. | Crayfish have a hard exoskeleton, segmented bodies, and prominent claws. It is sweet and has a nice aroma when added to soup, the tender meat in crayfish is used in a variety of dishes such as soups, stews, boils, and even as a standalone delicacy. | Palm oil is a versatile and widely used vegetable oil derived from the fruit of oil palm trees. It has a distinct reddish-orange color and a rich, buttery flavor. Palm oil is a common ingredient in various food products, ranging from cooking oils and margarine to baked goods and processed foods, and it is also used in non-food applications such as cosmetics and biofuel production. | 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 | Uziza leaves, also known as African pepper leaves, are a common spice in Nigerian cuisine. They are dark green in color and have a strong, peppery flavor. Cidac sources its dried Uziza leaves from the southern part of Nigeria, where they are grown in abundance. The leaves are harvested and then dehydrated, which helps to preserve their flavor. Dried Uziza leaves can be used in a variety of dishes, including soups, stews, and sauces. They can also be added to rice or beans to give them a boost of flavor. | ||||||||||||||||||||||||
| Weight | 0.7 kg | N/A | 0.7 kg | 2.63 kg | N/A | N/A | ||||||||||||||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||||||||||||||
| Additional information |
|
|
|
|
|
|
Reviews
There are no reviews yet.