Baobab
Fruit of the baobab tree, across the savannah belt
Long used as a refreshing drink and a food for children and nursing mothers.
Naturally tart, fibre-rich and a traditional source of vitamin C.
Ingredient library
African goodness, made modern
Every ingredient we build with has been feeding people here for generations. Here is what each one brings.
Millet
A staple grain of northern Nigeria and the Sahel
The base of fura, one of West Africa's oldest fermented foods.
A whole grain that ferments beautifully, making it well suited to gut-focused products.
Cocoa
The forest belt of West Africa
Grown here for over a century, mostly exported before it is enjoyed.
Rich in plant compounds long associated with mood and cardiovascular health.
Tiger nut
Aya, sold on roadsides across Nigeria
Eaten raw as a snack and pressed into kunun aya for generations.
High in fibre and resistant starch, which feed gut bacteria.
Moringa
The drumstick tree, grown widely across the continent
Leaves dried and added to soups and teas as everyday nourishment.
Dense in plant nutrients, with a distinctive green, grassy taste.
Hibiscus
Zobo, the flower behind Nigeria's best-known cold drink
Brewed at home, at parties and on every street corner.
Deeply coloured, naturally tart and rich in plant antioxidants.
Cassava
Nigeria grows more cassava than any country on earth
The root behind garri, fufu and countless daily meals.
A gluten-free staple that bakes into a genuinely satisfying crunch.
Kola nut
Offered in ceremony and welcome across West Africa
A symbol of hospitality long before it named a global drink.
Naturally stimulating, with a bitter complexity worth designing around.
Ingredient descriptions are educational and are not medical advice. Specific product claims will be published only where they can be supported.
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