Three jars, each built on a Nigerian staple. This is where the flavours come from.
Tatashe
Peppers
- Yoruba
- tatashe, rodo
- Hausa
- tattase, attarugu
In Nigerian cooking, pepper is the base, not the garnish. Sweet tatashe and fiery rodo, the Scotch bonnet, are blended together to start a pot of stew.
Our Tatashe keeps that pairing: sweet red pepper first, Scotch bonnet behind it.
Shop Tatashe
Zobo
Hibiscus
- Hausa
- zoborodo, zobo
- Yoruba
- isapa
Zobo is a Nigerian drink made from dried hibiscus: deep red, tart and served cold. Most of the hibiscus is grown in the north and picked by hand.
Our Zobo turns the drink into a preserve, with charred pineapple.
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Yaji Honey
Suya spice
- Hausa
- yaji, suya
Yaji is the spice behind suya, the grilled skewers sold from street grills across Nigeria, often after dark. It is built on chilli, ginger and groundnuts, often in the form of kuli kuli, a crisp groundnut cake.
Yaji Honey brings that warmth to wildflower honey. Contains peanuts.
Shop Yaji HoneyWant to taste them first? Find us at the market, or start with a recipe.
See the recipesFind us