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Suya barbecue spice is the spice for all barbecues- suya is a common barbecue sold in West Africa. It is most popular in Ghana, Nigeria & the Cameroons. It is a valued legacy of ancient Kano to those parts of Africa.

Suya barbecue spice is made up of pepper, ginger, salt and spices. It gives a rich flavour and character to the meat in general but especially chicken, lamb and beef. It can also be sprinkled on roast potatoes. It is a universal spice.



  • Cut about 2lb boned leg of lamb into 3 by 4cm and 1cm thick pieces.
  • Add about 1 tablespoonful of corn or groundnut oil and mix.
  • Put into skewers or alternatively use chicken breasts similarly and sprinkle spice over both sides of lamb or chicken fairly generously.
  • Leave to rest for about an hour.
  • Grill both sides under medium heat, till cooked to taste.
  • This will usually take about 25 to 30 minutes.
  • Serve as a snack with sliced fresh tomatoes and leak and onion rings.
  • Also good with a glass or beer!
  • Alternatively, make a runny paste and use to marinade lamb or pork chops, then grill or cook in an oven for thirty to forty five minutes.


For more information about Odeiga House Suya Spice and to order this product please visit our online shop at

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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 throughout 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 stock cubes into contents of the pot.

2) Add salt and begin to gently stir-fry contents of the 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 the 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.    



For more information about Alafia Tomato Stew and to order this product please visit our online shop at

For more information about Potent Peanut Cooking Sauce and to order this product please visit our online shop at 

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  • 600gm of fresh broccoli florets.

  • One jar of Potent peanut sauce.

  • One vegetable stock cube.

  • 3 dessertspoon 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 the 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 the sauce from burning.
  • While sauce is cooking, place washed broccoli florets in a cooking pan with a tight lid.
  • As soon as the 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.


For more information about Odeiga Potent Peanut Cooking sauce and to order this product please visit our online shop at

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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 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 2 to 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.

For more information about Balangwu Suya Paste and to order this product, please visit our online shop at



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We are manufacturers of a range of premium quality authentic African and Caribbean foods across the complete grocery category that raises the profile of Africa’s cuisines by creating a brand that is synonymous to African and Caribbean food.

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