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Banga Spices Bigi Mama

22,99 lei

18 in stock

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SKU: 702868314991 Category:

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SettingsBanga Spices Bigi Mama removeAfrica's Finest Efo Seasoning 100 gr. removeBigi Mama Ground Crayfish 100g removeMolokhia/Ewedu/Krain Krain/Ademe 400 gr. removeNgai Ngai* Cameroon (Roselle leaves) 500 gr. removePounded IYAN MP 1.5 kg remove
ImageBanga Spices Bigi MamaAfrica’s Finest Efo Seasoning 100 grBigi Mama Ground CrayfishPounded IYAN MP 1.5 kg
SKU70286831499150297881612658012196140003630065036990012339
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Price22,99 lei 17,99 lei36,99 lei14,99 lei18,99 lei62,99 lei
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DescriptionEfo is the perfect seasoning for vegetable stews and soups. Excellent seasoning for Spinach, Bitter leaf and many other stewed vegetables.Crayfish adds a very traditional flavour to whatever it is used to cook. Ingredients: grounded crayfish, salt   WARNING!!! This product contains CRUSTACEANS AND SHELLFISH that is not listed as part of the ingredients on the label and it should not be consumed by allergy sufferers!!!    Ewedu (Cochorus olitorius) is one of those green leafy vegetables rich in minerals, vitamins and antioxidants. It contains loads of iron, calcium, sodium, phosphorus, potassium, proteins, fibers, Vitamins A, C and E, riboflavin, niacin and folate. Ewedu soup is a simple Nigerian dish made with ewedu leaves (also known as jute or molokhia leaves) as the key ingredient. The leaves are typically simmered in boiling water with ingredients such as egusi (ground African melon seeds), ground crayfish, bouillon cubes, kaun (potash), and irú (locust beans). Traditionally, the soup is pounded using a special soup broom called ljabe until a semi-pureed consistency is achieved, although nowadays it is more often prepared with a hand blender or a jug blender as it is more convenient. In Nigeria, this dish is typically made by the Yoruba people, and it is usually accompanied by stew, meat, and African fufu (swallow foods) such as amala, semo, pounded yam, or eba on the side.Ngai ngai are the young leaves from the Rosella shrub (related to hibiscus). They can be steamed or stir-fried and are known as red sorrel in the Pacific. A bunch of sorrel can be substituted for ngai ngai and will compliment any Australian freshwater fish.Pounded Yam MP. Is a fine blend of flours specially formulated to taste just to like yam.
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