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The palmgroove chicken marinade that celebrates the floral fragrance of the oasis of the sahara and savannah grassland.

Thyme, now a common herb, is its basic constituent part.



Cut two halves of fresh chicken breast, sprinkle evenly, one teaspoonful of the marinade; massage in thoroughly with your fingers or spoon. Leave to marinade for about an hour or overnight. Put under a grill and grill for 3 to 5 minutes then cook in the oven for 25 minutes.

Serve with boiled rice of potato and salad or with vegetables of your choice.

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Jollof rice is an African rice dish. It is the progenitor of the Jambalaya and appears in the culinary cultures of several nations. It is known as Paella in Spain, Pilau in India, Risotto in Italy, Ploff in Russia and Jambalaya amongst African Americans.


Jollof rice is enjoyed through out the length and breadth of West Africa and Nigeria in particular. Black women taken from the African continent took the dish into the African Diaspora and popularised it.



  • One jar of Alafia Tomato cooking sauce.
  • 1kg of Easy Cook rice.
  • One medium sized onion - chopped.
  • One small bag of frozen mixed vegetables.
  • 2 vegetable Stork cubes.
  • 190 ml of vegetable oil.
  • One level desert spoonful of salt.
  • 500 ml of warm water.



1) Pour vegetable oil, rice and onion into a large cooking pot. Crumble stork cubes into contents of pot.

2) Add salt and begin to gently stir fry contents of pot on a low to medium heat for 3 -5 minutes or until rice and onions begin to brown.

3) Turn heat down to very low and then add warm water to rice without stirring.

4) Spoon in half a jar of the Alafia tomato cooking sauce (do not stir!).

5) Pour frozen mixed vegetable onto the rice (without stirring). Stirring at this stage will cause rice to begin to burn at the base without cooking through.

6) Cover pot tightly with a lid or kitchen foil and allow to simmer or steam through for 10 - 15 minutes.

7) Open after at least 10 minutes to see if rice is cooked and softened.

8) If rice is still not softened add a little more water if the pot is drying out. Cover and allow to cook or steam through for another 5 - 10 minutes.

9) Gently stir the entire contents of pot together before serving.


Broccoli stewed in Naija Potent peanut or fried plantain is a lovely accompaniment to Jollof rice.    


Savannah Stir Fry





  • 1 medium sized onion chopped.
  • 225gms of Broccoli florets.
  • 200gms of garden peas.
  • 225gms of Mushrooms
  • 200gms of baby corn shoots.
  • 200gms of runner beans sliced up.
  • 200gms of root ginger cut into strips.
  • 1 oxo vegetable cube.
  • 4 tablespoons of vegetable oil.
  • ½ teaspoon of salt.
  • 1 tablespoon of Balangwu paste.
  • I50mls of water.



1) Heat the vegetable oil in a wok or frying pan.

2) Pour in the onions, mushrooms, baby corn and Balangwu paste into the hot oil and stir fry for one minute, so that the paste thoroughly coats the onions and mushrooms.

3) Add the salt and vegetable oxo cube.

4) Add the Garden peas and runner beans.

5) Add the strips of ginger.

6) Add 150mls of water.

7) Add the broccoli florets.

8) Cover and allow to simmer for 3 minutes.


Serve on a bed of rice.

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  • 600gm of fresh broccoli florets.

  • One jar of Potent peanut sauce.

  • One vegetable stock cube.

  • 3 desert spoon of vegetable oil.

  • 1/2 teaspoonful of salt.

  • 100 ml of warm water.



  • 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.
  • Cover with a tight lid .
  • Cook sauce for 10 minutes on medium to high heat. Stir intermittently, to prevent sauce from burning.
  • While sauce is cooking, place washed broccoli florets in a cooking pan with a tight lid.
  • As soon as sauce is cooked through for ten minutes, pour onto the  broccoli florets. Cover with a tight lid .
  • Steam on very low heat for 3 - 4 minutes. Serve with chips, or on a bed of white rice or couscous for a delectable vegetarian feast.

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This paste made from groundnuts and West African spices, lends a creamy and most delectable and intriguing taste to lamb and most meat in general.

It can be used as a marinade or as a cooking sauce, where it is just added to the meat as it is cooked. This paste has an unusual advantage of tasting creamy when used as a cooking sauce or marinade without being a dairy product.



Cut about a pound or two lamb into strips. Put in a saucepan with about 200mls of water. Chop up a small sized onion and add to meat in the saucepan. Bring to boil for about two minutes. Stir in about 2to 3 teaspoonfuls of paste sauce, until evenly mixed. Boil for another three to five minutes: reduce heat and simmer for about twenty minutes, stirring it intermittently, until it begins to thicken and look creamy. Serve with boiled rice or potatoes or boiled sweet potatoes.

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