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FREE
INFORMATION ABOUT OUR PRODUCTS 
Alafia Tomato Sauce |  Potent Peanut Sauce |  Balangwu Suya Paste |  Spicy Odeiga Paste |  Bange Stew 
Jerk Seasoning |  Peppersoup Mix |  Suya Spice Mix |  Corn Ogi | Corn Dough |  Tansi Smoothie

ALAFIA TOMATO STEW
ABOUT THE PRODUCT

The Alafia Stew is eaten throughout Nigeria. Other Africans tell me it is peculiar to Nigeria's culinary culture. It is an authentic African tomato cooking sauce delicious and full of flavour. Today this remarkable stew can be purchased as a readymade cooking sauce.

CONTENT

 It is made with fresh ingredients, no added sugar, no colour and ready to add to your boiled, seasoned beef, lamb, chicken or fish stew, right at the end of the cooking. You can also make a vegetable tomato stew, as Alafia Tomato 'stew' (cooking sauce) is suitable for Vegans and Vegetarians.

HOW TO MAKE THE ALAFIA TOMATO STEW
INGREDIENTS
  • One leg of lamb or shoulder of lamb cut up into cubes (your local butcher can cube your meat for you)
  • 3 jars of Alafia tomato cooking sauce 2 vegetable stork cubes
  • 2 teaspoonful of salt.
  • 1 onion chopped 80mls of vegetable oil.


COOKING INSTRUCTION
  • Boil your meat with the salt and chopped onions for 10 minutes or until tender.
  • Empty jars of cooking sauces into boiled meat.
  • Add the stork cubes and vegetable oil.
  • Stir contents of pot.
  • Bring to the boil rapidly for 5 minutes.
  • Reduce heat and simmer stew under gentle heat for 30 - 40 minutes.
  • Serve with boiled Rice, Pasta, chips, black eye beans, crusty bread or any carbohydrate of our choice.
 
 
See link to cooking Alafia Tomato stew with beef: http://www.youtube.com/watch?v=0MkiQw6z3eU
See link to cooking Alafia Tomato stew with chicken: http://www.youtube.com/watch?v=VYLnr7bZCxU
 
VEGETARIAN VERSION
  • It is possible to make a vegetarian alternative of the Alafia tomato stew
  • Empty 3 jars of Alafia tomato cooking sauce into a cooking pan
  • Add the 80mls of vegetable oil
  • Add 2 teaspoonful of salt
  • Add 2 vegetable stork cubes.
  • 30mls of warm water.
  • Cover tightly with a lid.
  • Simmer for 12 - 15 minutes under medium heat.
  • Add one cut up or cubed courgette and some cut up button mushrooms (allow vegetables to cook for a minute or two just to allow vegetables to soften up a little.)
  • Taste for salt before serving with some rice, chips or pasta.
Vegetarians who enjoy eating fish can substitute mushrooms or courgettes for steaks of Salmon or Cod. This creates a most delectable fish stew that goes down well with most carbohydrate dishes.
 
         
 
 
 
 
 
 
PEANUT SAUCE
Potent Peanut Cooking Sauces
 
ABOUT THE PRODUCT

The Naija Potent Peanut Cooking Sauce Everyone that goes to The Gambia wax lyrical about Gambia's delectable peanut stews. Those Gambian delights can now be replicated back here in England by Stewing well seasoned lamb or chicken in our Peanut cooking sauce and served on a bed of rice or Couscous; or you may prefer it with a bowl of golden fried chips.
Vegetarians love the Potent Peanut Cooking sauce with steamed broccoli and plenty of chips!
CHICKEN PEANUT STEW (as enjoyed by Gambian tourists every year!)
 

Content

Potent peanut is a carefully blended, smooth cooking sauce, combined with groundnut oil and exotic spices. This closely guarded recipe is a product of the ingenuity and artistry of ancient African women. This delicious, creamy tasting sauce enables you to experience that special ‘Alafia’ (well being) factor, which has sustained African peoples in Africa, the Caribbean and the Americas for centuries. Potent peanut is the perfect sauce to accompany met poultry or vegetables and can be served with rice, couscous, potato or pasta. Whatever the dish, one thing is certain .... your taste buds will be a thousand miles away!
 
                                            How to make Potent Peanut Sauce
Ingredients
  • 6 - 8 medium sized ASDA chicken legs.
  • One (1) jar of NAIJA POTENT PEANUT SAUCE.
  • ONE VEGETABLE STORK CUBE.
  • 3 desert spoon of vegetable oil.
  • ¼ teaspoonful of salt.


COOKING INSTRUCTION
 
  • Place chicken in a medium sized casserole dish.
  • Crumble stork cube onto chicken.
  • Sprinkle salt onto chicken.
  • Drizzle the vegetable oil onto chicken.
  • Pour jar of POTENT PEANUT SAUCE onto chicken.
  • Cling film or cover with a tight lid.
  • Microwave on light heat for 15 minutes.
  • Stir half way through cooking.
  • Serve on a bed of white (Zamfara) rice, couscous or with a bowl of chips.
 
VEGETARIANS (Gambian style)
INGREDIENT
  • 600 gm of fresh BROCCOLI FLORETS.
  • One jar of NAIJA POTENT PEANUT SAUCE.
  • ONE VEGETABLE STORK CUBE.
  • 3 desert spoon of vegetable oil.
  • ¼ teaspoonful of salt.
  • 100 ml of warm water.

COOLING INSTRUCTION
 
  • Pour jar of PEANUT SAUCE into a bowl.
  • Stir 100ml of warm water into sauce, to loosen the sauce.
  • Add the salt to the sauce.
  • Add the Vegetable Stork cube.
  • Add the Vegetable Stork cube.
  • Cover with a tight lid or cling film.
  • Microwave sauce for 10 minutes on high heat.
  •  Stir half way through cooking.
  • While sauce is cooking, place washed BROCCOLI FLORETS in a casserole dish. As soon as sauce is cooked, pour onto the florets.
  • Cover with a tight lid or cling film. Place in the microwave and cook on high heat for 3 - 4 minutes. Serve with chips, or on a bed of white rice or couscous for a delectable vegetarian feast.
 
 
 
 
 
BALANGWU SUYA PASTE
Balangwu Suya Paste
 
ABOUT THE PRODUCT

Suya or Tsire is an African Kebab made by Hausa people found throughout the geographic region of West Africa. The Balangwu Suya paste is produced in England for Delta Spices and Marinades Limited, using ancient Hausa recipe. 

The Hausas, the Tuaregs and the Bebers, have a similar North African culinary culture. Beef, Lamb and Mutton feature prominently in their culinary culture. Meat is often marinated for several hours in peanut paste (or in ground nut oil - infused spice blends). The meat is then threaded onto wooden skewers before being cooked on an open grill or on a rotating spit, over an open fire. 
 

CONTENT

This paste made from groundnuts and African spices, lends a creamy and intriguingly delicious taste to lamb, mutton and most other red meats. Ideal for suya kebab.
 
INGREDIENTS
  • 1kg of beef(cubed or diced as
  • your butcher to cut it up for you)
  • 1 jar of Naija Balangwu Paste.
  • 1 large onion (chopped)
  • 1 teaspoon full of salt.
  • 20mls of vegetable oil.
  • 100 ml of warm water.
COOKING INSTRUCTION
  • Place cubed meat in a sauce pan.
  • Add the salt, the chopped onion, the
  • Vegetable oil and water.
  • Cover tightly with a lid.
  • Simmer under medium heat for 40 - 45
  • minutes
  • Check every 20minutes to ensure that the
  • stew is not drying out.
  • Meat should be stewed and tender after
  • 45minutes.
  • Taste for salt and serve with boiled rice, couscous or roast potatoes.
 
 
HOW TO MAKE THE CURRY GOAT SAUCE

The extremely versatile Naija Balangwu paste makes excellent curry goat sauce (lamb, beef or mutton can be used instead of goat meat)
 

INGREDIENTS
  • Naija Balangwu paste.
  • 1kg of British lamb or beef.
  • One large onion (chopped)
  • 1desert spoon of mild
  • Madras curry powder
  • 2 vegetable stork cubes
  • 1/2 to 1 teaspoon full of salt
  • ½ teaspoon of nutmeg
  • 50mls of vegetable oil.
  • 200mls of coconut milk.
  • 400mls of warm water.
COOKING INSTRUCTION
  • Wash lamb or beef and put in saucepan
  • Add chopped onions
  • Add 3-4 dessert spoon full of Balangwu Paste
  • Add curry powder, salt, stork cubes and nutmeg.
  • Pour in coconut milk,
  • Pour in vegetable oil,
  • Pour in water.
  • Cover Sauce pan with a lid and bring to the boil. Turn down heat, and then allow to simmer under medium heat for 30 minutes - 1 hour (i.e until meat is tender).
  • Add more water if required.
  • Taste for salt.
  • Serve on a bed of white rice or with steamed Couscous or rice and peas.
 
Check out our you tube videos www.youtube.com/odeigahouse
 

SPICY ODEIGA PASTE
Spicy Odeiga Paste
 
The Spicy Odeiga Paste is the ultimate African marinade for white meat and fish.... The paste is made to an old recipe which was taken by African women into the Diaspora of North and South America. These women's culinary skills were unrivalled.
They later gave the culinary community in America, much of what is now known as - Creole Cuisine, Cajun food and Soul food of New Orleans. Using age-old recipes, those plantation cooks produced excellent 'Thanksgiving Turkeys' and roast chicken Christmas Dinners that remains unrivalled.
A lively yet lavish, finger-licking marinade made from beautifully blended spices. Fantastic with any white meat - chicken, turkey, pork and with fish.
 

 
 
http://t0.gstatic.com/images?q=tbn:ANd9GcRLc2Jkeh0U_wDmPsdC3trU7I8bJguOntrVJDHUNFWimJ4uhSE8
 
 BANGA STEW 
 
 
 
 Ingredient List:
 1 Jar of naija cooking Banga stew
 1 desert spoonful of smooth peanut butter
1/2 teaspoonful of Salt
1 whole chicken (cut into 12 pieces)
1 knorr cube
200ml of warm water


 METHOD
Put the chicken pieces into saucepan
Pour the Naija Banga stew unto the chicken pieces and then crumble the knorr cube unto it
Add salt
Add peanut butter
Begin to cook under very low heat and stirring to ensure that the chicken pieces is thoroughly coated with the Banga cooking stew, the peanut butter, the salt  and the knorr cube 
Cook for about 2-3 minutes, stirring all the time
Finally add warm water and cover with a tight lid and simmer under medium heat for 15 minutes
Check to ensure that the sauce is not drying out, then reduce heat and simmer under very low heat for another 15-20 minutes
 Serve with Fried plantain, chips or plain boiled rice 



ODEIGA PEPPER SOUP MIX
Pepper Soup Mix
 
ABOUT THE PRODUCT 

A unique blend of West African spices that gives a delicious soup. Cook with fish or meat. Used for the popular Nigeria peppered soup. Gives a ‘kick’ and a warm, flavourful experience.
 
INGREDENTS

Spices, garlic, onions, thymes, bay leaf, salt, vegetable oil, natural flavouring.
 
COOKING INSTRUCTIONS

Season 1kg of meat, chicken or fish in a sauce pan, add one chopped onion and sprinkle on 3 dessert spoons of pepper soup mix. Stir in, bring to the boil and cook for 5 to 10 minutes, reduce heat and simmer for 30 minutes. Serves as starter or with pounded yam.
 

NUTRITIONAL INFORMATION
Kjouls: 138.2
Kcal; 32.9
Available carbohydrate: 4.6g
Sugars: 1.0g
Fat: 0.83g
Saturated fat: .038g
Protein :1.11g
Fibre: 1.33g
Sodium: 357.5mg

 
          
 
 
 
 
 
ODEIGA SUYA SPICE 
Suya Spice Mix
 
ABOUT THE PRODUCT

An ancient blend of delicious West African spices that give a warm, flavourful experience to meat, chicken or vegetables.
 
INGREDENTS

Ginger, peppers, salt, spices, vegetable oil.
 
COOKING INSTRUCTIONS
 
Mix in dash of vegetable oil to meat, chicken or vegetables, then sprinkle on suya spices generally. Cook under the grill on both sides for 5 minutes; finish off in the oven for 10 to 15 minutes. Serve with diced fresh tomatoes leeks or onions.
 

NUTRITIONAL INFORMATION
 

Kjouls: 118.3
Kcal: 28.3
Available carbohydrate: 3.66g
Sugars: 0.72g
Fat: 0.93g
Saturated fat: 0.46g
Protein : 0.46g
Fibre: 0.72g
Sodium: 955.7mg

 
 
 
 
ODEIGA JERK SEASONING
 
Jerk Seasoning
 
ABOUT THE PRODUCT

A rich floral bouquet of herbs and spices from the savannah that gives a delicious mouth feel and flavourful experience to your chicken or meat.
 

INGREDENTS

Lemon, spices, salt, thyme, vegetable oil, natural flavouring.
 
COOKING INSTRUCTIONS

Mix in a dash of vegetable oil to chicken or meat then sprinkle on jerk seasoning generously. Cook under the grill on both sides for 5 minutes; finish off in the oven for 5 to 10 minutes. Serve with fresh side salad or rice and peas.
 
NUTRITIONAL INFORMATION
 
Kjouls: 149.0
Kcal: 38.5
Available carbohydrate: 2.8g            
Sugars: 0.83g
Fat: 2.19g
Saturated fat: 1.54g
Protein : 0.60g
Fibre: 1.32g
Sodium: 357.5mg        

 
 
 
 
TANSI SMOOTHIE – MANGO FLAVOUR

 
 
ABOUT THE PRODUCT


Tansi smithies follow a very old recipe from the Sahara belt, and are made only with natural ingredients including real fruit and contain high soluble fibre. Mangoes are one of nature’s best sources of carotenoids – potent antioxidants which protect the body from harmful ultra-violet rays.
Cream is used to help absorb the fat soluble vitamins found in fruits.

 
INGREDENTS

Mango purees (25%) Lemon Juice (from concentrate), sucrose cream (6%), vegetable oil, stabilisers (seaweed extract, citrus with extract), Natural flavourings
 

NUTRITIONAL INFORMATION
 
Typical values per 100ml
Energy 487kj/116kcal
Protein 0.3g
Carbonhydrate of which sugar 15.9g
Fat 5.7g
Of which saturates 2.1g
Monounsaturates 2.4g
Polyunsaturates 0.9g
Cholesterol 0.008g
Fibre 1.0g
Sodium less than 0.002g

 
  
TANSI SMOOTHIE – MANGO FLAVOUR

 
 
ABOUT THE PRODUCT


Tansi smithies follow a very old recipe from the Sahara belt, and are made only with natural ingredients including real fruit and contain high soluble fibre. Strewberries are a rich source of minerals, vitamin C and carotenoids - potent antioxidants which protect the body from harmful ultra-violet rays. Cream is used to help absorb the fat soluble vitamins found in fruits.
 

INGREDENTS
 

Strawberry puree (30%) Lemon Juice (from concentrate), sucrose cream (6%), vegetable oil, stabilisers (seaweed extract, citrus with extract), Natural flavourings.
 

NUTRITIONAL INFORMATION
 
Typical  values per 100ml
Energy 415kj/98kcal
Protein 0.3g
Carbonhydrate of which sugar  15.0g
Fat 4.6g
Of which saturates 1.7g
Monounsaturates 1.9g
Polyunsaturates 0.9g
Cholesterol 0.006g
Fibre 1.8g
Sodium less than 0.002g