Description
Description
Osu
Additional information
Additional information
| Weight | N/A |
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| Weight | 1kg (2.205lbs), 5Kg (11.025lbs), 10Kg (22.05lbs), 25Kg (55.125lbs), 50Kg (110.25lbs) |
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Quick Comparison
| Settings | Osu remove | Ijebu Ponmo remove | Atama remove | Ogbono remove | MeiyaCoka remove | Bread Fruit (Ukwa) remove | ||||||||||||||||||||||||
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| Name | Osu remove | Ijebu Ponmo remove | Atama remove | Ogbono remove | MeiyaCoka remove | Bread Fruit (Ukwa) remove | ||||||||||||||||||||||||
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| Price | ₦3,359.87 – ₦160,793.57 | ₦163.33 – ₦7,816.35 | ₦9,799.61 – ₦468,981.24 | ₦4,557.96 – ₦218,130.81 | ₦1,866.59 – ₦89,329.76 | ₦6,999.72 – ₦334,986.60 | ||||||||||||||||||||||||
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| Description | Osu | 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 | Atama is a type of fermented corn product traditionally produced in the southern part of Nigeria. It is a popular ingredient in Nigerian cuisine and is used to make a variety of dishes, including soups, stews, and porridge. Cidac is a Nigerian food company that produces a variety of traditional Nigerian foods, including Atama. The company sources its Atama from farmers in the southern part of Nigeria and uses a traditional fermentation process to produce the product. The Atama is then packaged and sold to consumers. Cidac's Atama is a high-quality product that is made using traditional methods. The product is also affordable and accessible to consumers. Cidac's Atama is a great option for people who are looking for a healthy and delicious way to enjoy traditional Nigerian cuisine. | Ogbono, also known as African bush mango or dika nut, is a type of edible seed derived from the Irvingia gabonensis tree, native to West and Central Africa. It is commonly used as a culinary ingredient and is known for its slimy texture when cooked. Ground ogbono seeds are used to make a thick and hearty soup, often combined with vegetables, meats, or fish, in many Nigerian and West African cuisines. The soup has a unique flavor and is prized for its nutritional value, including being a good source of healthy fats, fiber, and vitamins. | 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. | 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. | ||||||||||||||||||||||||
| Content | Osu | 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 | Atama is a type of fermented corn product traditionally produced in the southern part of Nigeria. It is a popular ingredient in Nigerian cuisine and is used to make a variety of dishes, including soups, stews, and porridge. Cidac is a Nigerian food company that produces a variety of traditional Nigerian foods, including Atama. The company sources its Atama from farmers in the southern part of Nigeria and uses a traditional fermentation process to produce the product. The Atama is then packaged and sold to consumers. Cidac's Atama is a high-quality product that is made using traditional methods. The product is also affordable and accessible to consumers. Cidac's Atama is a great option for people who are looking for a healthy and delicious way to enjoy traditional Nigerian cuisine. | Ogbono, also known as African bush mango or dika nut, is a type of edible seed derived from the Irvingia gabonensis tree, native to West and Central Africa. It is commonly used as a culinary ingredient and is known for its slimy texture when cooked. Ground ogbono seeds are used to make a thick and hearty soup, often combined with vegetables, meats, or fish, in many Nigerian and West African cuisines. The soup has a unique flavor and is prized for its nutritional value, including being a good source of healthy fats, fiber, and vitamins. | 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. | 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. | ||||||||||||||||||||||||
| Weight | N/A | N/A | N/A | 0.7 kg | 0.5 kg | N/A | ||||||||||||||||||||||||
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