Suya Spice is the special blend of peppers and other African spices that are added to Suya meat, grilled fish and chicken. Suya meat is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver and tripe are also used.

The thinly sliced meat is marinated in various spices which include peanut cake, salt, vegetable oil and other flavourings, and then barbecued

These spices are finely blended, freshly ground and 100% natural, made up of the whole, ground herbs and spices. Feco Suya spice has no chemicals, additives or MSG and gluten-free.

Our Suya Spice is very spicy, hot and can be eaten just by itself, its satisfying savoury quality adds an extra bit of flavour needed to complement the natural juices of your meat, fish or protein.

They contain roasted peanuts/groundnuts cakes, African red pepper (cayenne pepper), salt, bouillon cubes, ginger, African Negro Pepper known as Uda in Igbo.

INGREDIENTS USED IN SUYA SPICE

Roasted peanuts cakes are peanuts roasted and then ground into a paste. The pastes are stripped of excess oil with water and neatly dried. Groundnuts are very healthy because they are excellent sources of beneficial nutrients such as proteins, carbohydrates, vitamins, healthy oils and minerals.

The African red pepper is a type of cayenne pepper that is known for being extremely spicy. It grows abundantly in the wild in Africa, They have a lot of spice and flavour without any added calories, fat or sugar. Dried pepper or the African red hot pepper is used in preparing almost all types of meals in the African kitchen, providing a hot spicy flavour.  They are a source of vitamin A, C and folate.

Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl) and has been a popular condiment for most of human history.  Table salt also has added iodine, an essential nutrient that helps maintain a healthy thyroid. They contain trace amounts of calcium, potassium, iron and zinc.

Bouillon cubes are typically made from dehydrated vegetables, meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Stock cubes (aka bouillon cubes) are added to our cooking to enhance the taste of the food.

Ginger is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. The health benefits of ginger are largely due to its antioxidants, anti-inflammatory properties and content of therapeutic compounds.

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Pepper soup spices seasoning is an African seasoning spice blend used in many traditional soups and stews. It is a light brown powder that contains a balance of spices with native ingredients.

Why buy Feco pepper soup spices, you will get the natural aroma and taste in your pepper soup. Our pepper soup spice gives you freshness aroma. Apart from the fresh aroma, it has no additives or preservatives added to it.

We carefully hand-picked, process and tightly packed the pepper soup spices to protect and preserve it native aroma so that you can get to make the native and perfect Pepper Soup, just the way you would have from mama’s pot.

Pepper soup is a hot spicy soup that possesses a watery texture and light brown. Pepper soup can be prepared with fish, shrimp, tripe, oxtail, chicken, goat, beef or cowhide.  It is a native soup of some people in Western Africa and has medicinal qualities.

Feco pepper soup spices contain traditional ingredients which include Alligator pepper (atariko), Negro pepper (uda), gbafilo, dried ginger, rigije, uyayak, tamarind seeds.

Alligator pepper (Aframomum melegueta) is also known as atariko in Nigeria is an of West Africa and mostly used in West African cuisine such as classic West African soups and stews.  The health benefits of Alligator pepper (Aframomum melegueta) used in preparing pepper soup spices includes its ability to prevents infections and treat wounds, protect against travel dangers, treat stomach problems like ulcers, worms, diarrhea and stomach pain and also used to stimulate sexual desires.

Negro pepper (Uda) is a spice with high nutritional values and several beneficial phytochemical compounds. Negro pepper helps to helps to stimulate appetite, reduces pain and helps the breast milk to flow. Negro pepper can be used to induce labour as well as stimulate appetite.

Gbafilo (Chrysobalanus icaco)  are very important seeds been traditionally used for the preparation of traditional soup, blood pressure control, treatment of malaria fever and stomach disorder.

Dried ginger is one of the most commonly used food spices because of its flavouring properties and natural medicine value. The health benefits of ginger powder include improving the appearance of the skin, reducing headaches and aid in weight loss efforts.

Rigije is a small brown flat spicing seed used from West Africa, These tiny seeds are known to add irresistible flavour to pepper soups or bang stew.

Uyayak (Aidan pods) is one of the African spices used for a medicinal and cooking purpose. Uyayak is highly medicinal and an excellent seasoning ingredient. It is also a  source of anti-oxidants and rich in vitamins. This native ingredient contained in our pepper soup spices add perfect tasty and fresh flavours meals.

Tamarind seeds are shiny black coloured seeds that hold numerous nutritional value and health benefits. It contains potassium, phosphorus, vitamin C, magnesium, proteins and calcium.

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Ogbono seeds are also known as the bush mango seeds while the botanical name is Irvingia gabonensis. These seeds are also called wild African mango, the Igbos call it Ogbono while it is called Apon by the Yorubas.

Ogbono seeds are used to prepare popular draw soup in Nigeria mostly by the Eastern part.  The soup can be eaten plain, with no added vegetables, or you can decide to add your favourite vegetables to the soup.

Feco ground Ogbono seeds are very dried and are packed in airtight containers to guarantee freshness. Our well milled, dried and packaged Ogbono seeds can stay for over five (5) months before it completely loses its potency to draw. It is 100% natural and contains no additive or preservatives.

Ingredients for making Nigerian Ogbono Soup includes:

• Ground  ogbono seeds
• Meat your choice (chicken, turkey beef or assorted meat)
• Stockfish head
• Stockfish fillets
• Medium size dry fish
• Ground  crayfish
• Fluted pumpkin (Ugu)
• Ground dawadawa or okpei (local ingredients)
• Palm oil
• Water
• Salt
• Pepper to taste etc.

The delicious soup can be eaten with fufu, pounded yam, yam flour, gari or with rice

Several research and studies claimed that the seeds contain about 18 amino acids and a good number of nutrients, vitamins and minerals such as calcium, magnesium, potassium, sodium, phosphorus and iron.

These seeds are also rich in protein which is good for bodybuilding. The vitamins and minerals contained in these seeds are good for the body.

Ogbono seeds aids weight loss by increasing the levels of leptin in the body, a hormone that reduces appetite and by inhibiting an enzyme called glycerol¬3¬phosphate dehydrogenase, which reduces the amount of blood sugar converted to fat.
It may also serve as a great food to help control diabetes and ward off high cholesterol and the development of atherosclerosis.

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Ogiri (Locust bean), commonly referred to as iru by Yorubas,  and ‘dawadawa’ by Hausas, is a local seasoning or condiment used in soups and stews. A very popular soup ingredient, globally, it is referred to as African locust bean with the botanical name as Parkia biglobosa. This seed is mostly used as a condiment for soup and stews.

Ogiri is very pungent, the flavour and smell of it are often compared with aged cheeses, It is not easy to look at, and the smell is unpleasant but best when well fermented. The fermented African locust beans is Ogiri .

Ogiri Fermentation Process

The bean seeds are sorted and soaked in a hot water for seven days but sometimes the seeds are boiled for eight hours to dehull. The soaked or boiled beans, it is then pounded with pestle and mortar. Some elements are added to facilitate dehulling of the seeds. It is then placed on a sieve made of a perforated calabash. In a large container of water, the hull is washed off by rotating the sieve in the water.

The dehulled seeds are cooked for some hours and then spread inside a calabash whose inner parts are coasted with wood ash and covered in leaves. The calabash is then covered with a tray and wrapped with a sack for about 2 to 3 days for fermentation to take place.

Locust beans contain tannins, astringent substances found in many plants. Foods rich in tannins are often recommended for treatment of diarrhoea.
Ogiri is an antioxidant for detoxifying the body, it is also good for boosting the immune system, especially in immunocompromised individuals. Helps in the treatment of respiratory infections such as pneumonia and in controlling diabetes and cholesterol level. Ogiri also helps to promote good sight and aids digestion in the body system.

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Ofor seed which comes from detarium microcarpum tree, a perennial shrub or tree which is widespread and common across tropical west Africa. The ofor seed is used by local people for many different purposes and as such is considered an important tree species in west tropical Africa.  Detarium microcarpum fruit is edible and rich in vitamin C, the leaves and seeds are used for cooking, the roots, stem bark and stems are also used to treat ailments like meningitis, tuberculosis, itches and diarrhoea.

Ofor powder made from ofor seed is a local soup thickening  spice. Air-dried detarium microcarpum seeds are pulverized into coarse powder and then grind into a fine powder then packed with an airtight container to retain freshness.

Feco Ofor powder contains 100% natural cleaned, dried ofor seeds and well packed to give you that special freshness and thickness to your soup.

An ofor powder is an excellent soup thickener and adds an iconic flavour to soups, sauces and stew. It also gives meals the perfect tasty and fresh flavours.

Ofor powder can be prepared with oha vegetable leaves or added as a thickener to Egusi (melon seeds) soup etc, it can be used in the place of cocoyam powder for bitter leaves soup or as an alternative to achi. The soup can be enjoyed with cassava fufu, pounded yam, gari, plantain fufu, yam flour and others.

Ofor seed is highly medicinal and an excellent seasoning ingredient for ethnic soup. It is an excellent source of anti-oxidants and very good for the preparation of soups, stews, and sauces. Ofor seed is very nourishing and rich in vitamins.

A study shows that ofor seed may be a good source of carbohydrate, fibre, minerals, vitamin C, vitamin B, folic acid and could also contribute to the daily requirement of proteins and fats.

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Egusi melon seed known botanically as Citrullus lanatus is a popular seed grown and mostly used in West Africa especially in Nigeria, and It is grown for the seed which is rich in protein and its use in preparing assorted dishes, especially soup.

The seeds also contain high quantity of edible oil and could be classified as a minor oilseed crop. Egusi melon seed is used mostly in the preparation of ethnic food delicacy known as egusi soup, egusi stew and salad, and in some cases can be used in thickening soups.

Feco ground or whole egusi is properly handpicked, cleaned, neatly and hygienically processed from Igbo egusi melon seeds which have a moderate thickening ability and stored in air-tight containers to retain taste and freshness.

Egusi soup is by far the most common Nigerian soup and this soup appears on many menu lists. It is prepared with blended egusi melon seeds with vegetables or without vegetables, dried fish, smoked fish, stockfish, assorted meat, beef or goat meat. Bitter leaf, oha leaf or fluted pumpkin are common vegetables used in preparing egusi soup.

Common ingredients used in preparing Egusi soup from egusi melon seeds

• ground Egusi (Melon seeds)
• goat meat cut into medium sizes
• medium size Shaki (cow tripe)
• medium size smoked or iced fish
• head stockfish
• stockfish fillets
• dried catfish
• palm oil
• ground crayfish
• scotch bonnet peppers
• Vegetable: bitter leaf, Ugu (Nigerian pumpkin leaves), oha, waterleaf or spinach
• seasoning cubes
• ogiri okpei
• Salt (to taste)
• water

Egusi melon seed is packed with many vital and beneficial nutrients which are good for the body. They are good sources of the tryptophan, amino acids arginine, and methionine. Vitamins B1, B2, and niacin are well represented as well as the minerals sulfur, calcium, magnesium, manganese, potassium, iron, and zinc.

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Dried Crayfish, a crustacean of higher order found in fresh water is a very popular spice in West Africa, used in the preparation of different kinds of  African dishes or foods.  Nigeria has a comparative advantage in the production of dried crayfish because of lots of fresh water bodies that spread across the nation.

Dried crayfish is one of the common foodstuffs that you can’t do without especially if you are from tropical West Africa. It is a major cooking ingredient in Nigeria. Crayfish is rich in protein and enhances the taste of all kinds of African soups and stew.

Ground Crayfish is made from dried blended “Crayfish” (  lobster ).  It adds a very traditional flavour to whatever ethnic food it is used to cook and mostly find in Nigerian soups, stew, fried rice, jollof rice, porridge yam and many more.

Features of Feco Dried Crayfish

• Feco Dried Crayfish sourced from one of the major states in Eastern Nigeria
• Handpicked to remove the real crayfish from the chaff
• Cleaned, sorted, oven dried then crushed to medium sizes.
• Packed in a sealed container to retain the value and freshness for over a long period of time.
• Ground into a coarse form with a dry mill.
• It is 100% natural and contains no preservatives or additive.

Dried Crayfish contains essential vitamins and minerals, it helps to promote the overall body health. It provides a good amount of B vitamins including vitamin B-12 to the body.

Crayfish is packed with high-quality protein. A 5-ounce serving of crayfish contains close to 25 grams of protein. There are low in fat and contain only trace amounts of carbohydrates.

Crayfish are high in B Vitamins and minerals such as Calcium, Magnesium, Iron, Zinc and Phosphorous. A 3-ounce serving of cooked crayfish contains 70 calories and 14 grams of protein.

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Cocoyam powder is a popular African foodstuff made from edible cocoyam root (Colocasia esculenta), a tropical tuber crop from West Africa. It is mostly grown basically for edible root called cocoyam corm. the corms provide healthy amounts of some important minerals like magnesium, zinc, iron, manganese and copper.

Cocoyam soup is a special type that is prepared with edible cocoyam powder or fresh cocoyam. It is one of the soups adored by Igbos and majorly prepared on special occasions. Cocoyam powder can be used to prepare bitter leaves, oha or acts as a thickener to other ethnic soups.

Feco Cocoyam Powder for soup, an alternative to fresh cocoyam (ede ofe) is hygienically processed and well packaged edible cocoyam. Packed in airtight containers to retain value and freshness. They can be used as a thickener for baking and cooking soups such as oha soup, nsala (white soup) and bitter leaf soup etc. Cocoyam contains high-quality nutrition profile comprising of dietary fibre, antioxidants and moderate proportions of minerals, and vitamins.

Nutritional Benefits of Cocoyam Powder

• It is an excellent source of carbohydrate
• It contains dietary fibre
• Contains higher protein contents than the majority of the tropical root crops
• Also contains thiamine, calcium, niacin, manganese, vitamin B, vitamin C, vitamin E, magnesium, copper and riboflavin.

Health Benefits of Cocoyam Powder

• Cocoyam is vital for maintaining a healthy immune system
• Maintains a healthier digestive system
• Helps in the easy passage of stool
• Helps to increase blood circulations
• Prevents heart disease, lungs and oral cancer
• Also supports the muscle and helps in decreasing blood pressure.

Ingredients for preparing Bitter leaves Soup (Ofe Onugbu)  with Cocoyam Powder

Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria Ofe onugbu and very delicious soup.

• The meat of choice (beef, chicken, pork, turkey)
• Bitter leaf
• Ground Crayfish
• Maggi or Knorr seasoning
• Ogiri
• Dry fish
• Cameroonian pepper
• Stockfish
• Palm oil
• Salt to taste.
• Cocoyam

Ingredients for preparing Bitter leaves Soup with Cocoyam Powder

•  Assorted meat, beef or goat
• Oha leaves,
•  Uziza seeds,
•   Palm oil
•  Cocoyam
•  Stockfish
• Dried fish
• Ground crayfish
• Chilli pepper or Cameroonian pepper
• Seasoning cubes
• ogiri,dadawa
• Periwinkles
• Salt to taste.

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Achi powder from Achi seeds botanically known as Brachystegia Eurycoma is a great African seed for soup thickening, herbal products and medicinal purposes. Achi contains essential vitamins and minerals and adds an iconic flavour to your meals.

Achi soup is African soup recipe prepared with different vegetables such as oha leaves, okazi, leaves, ugu leaves, bitter leaves etc, it can be served with pounded yam, yam flour, fufu, eba or semolina.  Achi soup is one is one of such delicious soups to enjoy. As a thickener for soups, it can be used in place of ukpo, yam flour, cocoyam, or ofor etc. The achi seed is dried and ground to the finest consistency and can be added to bitter leaves soup, ogbono soup, vegetable soup, egusi soup, oha soup stew, or sauce.

Achi Powder as Thickening Agent

A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners such as achi, ofor, cocoyam, ukpo, yam powder etc are commonly used to thicken sauces and soups without altering their taste.

Important Benefits of Achi Powder

• It is an excellent soup thickener
• Adds an iconic flavour to your soups
• Gives meals the perfect tasty and fresh flavours
• Highly medicinal
• Excellent seasoning ingredient
• Excellent source of anti-oxidants
• Good for the preparation of soups, stews, and sauces
• Nourishing and rich in vitamins

Ingredients for making Achi soup 

1.  goat meat
2. assorted meat
3. medium-sized kpomo
4. stockfish
5. smoked fish
6. Ground crayfish
7. seasoning cubes
8. chopped onion
9. achi powder
10. uziza
11. ogiri
12. palm oil
13. cameroon pepper or chili pepper
14. Salt to taste

According to some researchers,  Achi contains 10.52% protein, 2.50% ash, 8.70 crude fibre, 8.50% moisture content, 8.48% edible fat and 61.30% carbohydrate. These nutrients are required for proper functioning of the human body system. Crude fibre is very effective in reducing blood cholesterol levels and moderating glucose response in diabetics.

Enjoying achi as a thickener daily is highly nutritious. The local soup thickeners are the most nutritive part of the plant, well known to contain a significant source of vitamin C, magnesium, protein, vitamin B6 and provitamin A as beta-carotene.

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Banga spice is a fundamental spice used for cooking Banga Soup. Banga Soup has its origin from Eastern Nigeria. It is one of the most delicious soups enjoyed in West Africa. It is called amiedi by the Urhobos, Ofe Akwu by the Igbos, Banga by the Deltans/Benin, Obe eyin by the Yorubas, obey-ekpo by the Itsekiris.

The banga spice is a regulated mixture of Obenetietien, Beletete, Aidan fruit, chili pepper, rohojie,oburunbebe, onion, scotch bonnet, and salt. Ingredients used to prepare banga spice have high nutritional and medicinal value. It has been shown that most of the ingredients reduce inflammation and lower blood sugar and blood triglyceride levels.

Ingredients used to prepare Banga Spice

Aidan fruit (Uyayak): This is a medicinal spice that is used in the preparation of African dishes, it contains essential health benefits and immune boosting properties.  It has a sweet fragrance which is highly valued in Africa and the fruits are mostly used to spice dishes such as Banga soup, pepper soup etc. The fruit is a good source of vitamin C than guava or orange. They contain calcium, potassium, phosphorous, magnesium, tannins, flavonoids, terpenoids, phytochemicals and nutrients that are vital for the healthy functioning of the body system.

Oburunbebe stick: This can bring your tastebud alive in Banga soup, its one of the ingredients in banga soup that creates the differences in the taste and aroma of the soup. Oburunbebe stick is a brown herbal stick commonly used for medicinal purposes.

Scotch bonnet and Chili pepper: Hot pepper has multiple health benefits. It is high in vitamins A, C and K, contains an antioxidant called Capsaicin, Copper and Iron. Vitamin C content boosts body immunity, Capsaicin fights cancer, reduces inflammation and sinusitis. Vitamin A content helps maintain healthy eyes while the Copper and Iron makes it great in blood cell formation.

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