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Egusi Melon Seeds
Uda Pepper Seeds (Negro Pepper)
Iru Locust Beans
Olu Olu® Wild African Ogbono (Mango Seeds) is a rare, tropical ingredient. This is different from the seed found in the mangoes readily available at your local grocery store; it’s traditionally used in preparation of ethnic stews and soups (such as Ogbono, Akpom and Ugiri); and is known to have many medicinal benefits.
Olu Olu® Melon Seeds is another rare tropical ingredient, popular in Africa and Asia. It is traditionally used in preparation of magaj puddings, curry’s, paella and tropical soups such as Egusi soup. Made from organic melons with crisp succulent flesh that ooze with sugary sweet juices, these seeds are handpicked, washed and sun-dried for that perfect sun-kissed, crisp texture.
100% Natural – Nothing Artificial
Vegan & Vegetarian Approved
Vegan Protein Source
Powerhouse of Nutrients
Supports Immune & Cardiovascular systems
Sustains Healthy Skin, Nails and Nerves
African Melon Seeds
450g / 900g
Here is another rare tropical ingredient, popular in North and West Africa. This seed is the special ingredient in African delicacies Suya, Shitto and Pepper Soup. The pods are crushed and added whole to soups or stews, then removed before serving the food. Smoked pods can be ground before being used as a spice rub for fish. In northern Cameroon it is one of three spices added to tea, along with dried ginger and cloves.
Grains of Selim
DID YOU KNOW?
The term Uda refers to Grains of Selim which is also known by a plethora of names such as Askimba pepper, African pepper, Moor pepper, Negro pepper, Kani pepper, Kili pepper, Sénégal pepper, Ethiopian pepper, Hwentia and Guinea pepper. The seeds lend an aromatic note with a musky, nutmeg like taste. In Ghana, it is referred to as "hwentia" and is used in making shito - spicy black pepper sauce.
200g / 400g
Olu Olu® Iru is another rare tropical ingredient, popular across the globe. These dried fermented beans are an uncommon seasoning or condiment used in Africa to flavour stews and soups. The fermentation process, which these beans go through leave them packed with a high level of nutrients and anti-oxidants. Go ahead… Try this unique tasting nutritional powerhouse new today.
Olu Olu® Bay leaves are used in cooking for their distinctive flavour and fragrance. They’re used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves are most often used whole and removed before serving. They can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance, but should be put in a muslin bag or tea infuser.
Bay leaves can be used to flavour vinegars and pâtés, and in pickling and marinades. Long cooking draws out the aroma of this herb and most braised, poached and stewed dishes benefit from the addition of a bay leaf, as do soups, stocks and risottos. Add a bay leaf when braising red or pickled cabbage, to poaching liquid for fish, or to infuse the milk for custard or rice pudding.
90g / 180g