African food
16 articles from the RegiPay Stores blog.
Articles in this category
african foodNigerian Food List UK — The Complete Guide to Nigerian Groceries Online
A complete Nigerian food list for UK kitchens: swallows, soup ingredients, seasonings, breakfast staples, snacks and drinks, with storage and buying tips.
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african foodIndomie Calories UK — Nutrition Facts for Indomie Chicken Noodles 70g
How many calories are in a 70g pack of Indomie Chicken Flavour? UK label nutrition facts, salt and fat explained, and how to build a more balanced bowl.
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african foodGarri Nigerian Food UK — What Is Garri and How Do You Eat It
What garri is, how it is made, white vs yellow vs Ijebu garri, how to make eba and soaked garri, and what garri offers nutritionally.
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african foodMalta Guinness vs Maltina vs Supermalt: Which Malt Drink Is Best in the UK?
Malta Guinness vs Maltina vs Supermalt compared: taste, sugar, where each is made and how to serve them in the UK. Find the malt drink that suits you best.
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african foodWhat Do Nigerians Eat for Breakfast? A UK Guide to Tea, Pap, Akara and More
What do Nigerians eat for breakfast? From bread and tea to pap, akara, yam and eggs, a UK guide to Nigerian mornings and what to stock in your kitchen.
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african foodPounded Yam vs Semovita vs Amala vs Fufu: The UK Swallow Guide
Pounded yam vs semovita vs amala vs fufu: what each swallow is made from, how each one tastes and how to cook them in a UK kitchen, with ratios and tips.
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african foodBest Pounded Yam Flour UK: Olu Olu vs Africa King vs Ayoola Compared
Compare the best pounded yam flour brands in the UK. Olu Olu vs Africa King vs Ayoola vs Tropiway: what to look for and which makes the smoothest pounded yam.
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african foodNigerian Christmas Food UK 2026: What to Buy and Where
Plan your Nigerian Christmas in the UK. Jollof rice, pounded yam, Malta Guinness, chin chin and puff puff: what to buy, how much, and how to plan your shopping.
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african foodThe Complete Guide to Buying Nigerian and West African Food Online in the UK (2026)
Where to buy garri, pounded yam flour, palm oil, Indomie and Malta Guinness online in the UK, what each staple is for, what to pay, and how to cook eba, pounded yam, jollof and banga soup.
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recipesBanga Soup Recipe: How to Make Banga Soup With Palm Oil
Banga soup made in a British kitchen, using a tin of palm fruit concentrate or nothing more than bottled red palm oil. Full ingredients with UK quantities, the method with real timings, honest substitutes for banga spice, and the three faults that ruin a pot.
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african foodRed Palm Oil UK: How to Buy It, Melt It and Cook With It
Red palm oil sets solid in a British kitchen, and that is normal rather than a fault. This guide explains what it is, the two safe ways to melt it, how hot you can take it, how much a stew actually needs, and what to look for on the bottle before you buy.
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african foodMalta Guinness Explained: What Malt Drinks Actually Are
Malta Guinness looks like a stout and is not one. Here is what a malt drink is, how it is brewed without ever becoming alcohol, why it tastes of caramel and molasses, why evaporated milk goes into it, and whether a case of 24 is worth buying.
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african foodHow to Cook Indomie Noodles the Way Nigerians Actually Do
The packet instructions leave you with noodle soup. The Nigerian method drains the water, treats the sachets as a base rather than the finished dish and builds from there, and this guide gives you the timings, the egg techniques, the pepper base and honest portion sizes.
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african foodNigerian Food Shopping List UK: What to Buy in Bulk
A working Nigerian store cupboard for a British kitchen, organised by what each item actually does. Includes a pack size and shelf life table, the bulk maths done honestly, and the storage problems that damp UK flats create.
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african foodIjebu Garri Explained: Why It Sours, Swells Less and Tastes Different
Ijebu garri is fermented longer and roasted drier than other garri, which is why it tastes sour and barely swells in water. How it is made, how it compares with white and yellow garri, how to spot a good bag, and how to store it in a damp UK kitchen.
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african foodHow to Make Perfect Pounded Yam with Poundo Flour (No Mortar Required)
Smooth, stretchy pounded yam in under ten minutes using poundo flour, a saucepan and boiling water. The exact water-to-flour ratios, the turning technique, and how to fix lumpy, sticky or chalky results.
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