Premium Baking & Pastry
Engineered for the perfect rise, whether in a bread tin or a frying pan.
1. Royal Agege Bread
Combine 4 cups flour, sugar, yeast, and warm water. Knead with butter until elastic. Proof for 1hr. Bake at 180°C until the crust is golden and the center is pillowy soft.
2. Signature Meat Pies
Create a flaky crust by rubbing cold butter into Ketiani Flour. Fill with savory minced meat. Our flour ensures a sturdy yet melt-in-the-mouth finish.
3. Party Puff-Puff
A classic street favorite. Mix into a stretchy batter with yeast and sugar. Deep fry in Royal Cooking Oil for perfectly round, airy balls.
Authentic Lumpy Egusi Soup
The secret is in the purity of the oil base.
Preparation Steps
- Heat 1/2 cup Royal Palm Oil (do not bleach). Sauté onions and fermented locust beans (Iru).
- Mix ground melon seeds (Egusi) with a little water to form a thick paste.
- Drop small lumps of Egusi paste into the hot oil. Fry on low heat until the lumps set and become firm.
- Add meat stock, cooked proteins (beef/fish), and ground crayfish.
- Stir in fresh Ugu or Spinach leaves. Simmer until the oil rises to the top.
Authentic Bean Classics
1. Savory Bean Porridge
Boil beans until soft. Stir in Royal Palm Oil and crayfish for a naturally sweet finish.
2. Classic Akara
Blend peeled beans with peppers. Whisk batter to incorporate air. Fry in Cooking Oil until airy.
The Party Choice
1. Party Jollof Rice
Parboil rice. Fry pepper base in Cooking Oil. Steam together under foil for a smoky aroma.
2. Native Coconut Rice
Cook in fresh coconut milk with smoked fish and a touch of Royal Palm Oil.
The Dual Texture Staple
1. Premium Eba
Boil water, sprinkle garri, and let sit before turning for a smooth, firm texture.
2. The Royal Soak
Cold water, milk, sugar, and Ketiani Cashews for a refreshing crunch.
Gourmet Garnishes
Ketiani Cashew
Perfect as a buttery stir-fry garnish or a high-protein snack.
Ketiani Sesame Seeds
Use as a "Five-Star" crust for grilled fish or as a nutty aromatic topper for baked goods.