The soul of Nigerian cooking from the drum of palm oil to the last grain of crayfish.
A pot of egusi without crayfish is incomplete. Pepper soup without cameroun pepper is just stock. Ofe onugbu without ogiri loses its character. Gbegiri without iru is flat. Nigerian cooking is built on a set of flavour foundations that are irreplaceable and all of them can be found in the spice and condiment section at Mile 12.
Our traders carry every essential: freshly pressed palm oil from Ekiti and Delta mills, ground crayfish from Niger Delta processors, fermented ogiri and iru sourced from southeast and southwest Nigeria, whole and ground dried pepper in all varieties: tatashe, cameroun, sombo, habanero, plus uziza seeds, ehuru, dried tomatoes, seasoning cubes, and more.
This is not a section for the faint-hearted cook. It is for the person who knows that the difference between a good jollof and a great one is in the quality of the tomato base. For the caterer who cannot afford to guess. For the restaurant that has a reputation to protect. Come to Mile 12. We have what you need.
Mile 12 Spice Section, Lagos
Every condiment at Mile 12 carries a story that stretches back generations.
Ekiti, Delta & Rivers States
The red oil of West Africa. Pressed from the fruit of the oil palm tree, a process unchanged for centuries. It is the cooking fat, the colour, and the foundation of almost every Nigerian soup.
Rich, earthy, and distinctly West African
Badagry, Epe & Niger Delta
The universal seasoning of Nigerian cooking. Tiny dried shrimp and prawns ground into a powder that lifts every soup, stew, and sauce with a deep, briny, umami punch. No egusi is complete without it.
Intensely savoury, briny, and smoky
Southeast Nigeria - Igbo tradition
A fermented seed paste made from castor beans or sesame. Pungent, dark, and deeply flavourful. It is the secret ingredient in Igbo soups that non-Igbo cooks often cannot name but always recognise.
Fermented, pungent, and deeply complex
Southern Nigeria & Cameroon
The backbone of pepper soup. Long, smoky, and aromatic. Cameroun pepper is dried, not ground. It goes into the pot whole, releasing its heat slowly as the dish cooks. It gives peppersoup its unmistakable throat-warming depth.
Smoky, aromatic, and slow-burn heat
Yoruba & Hausa traditions
Fermented locust beans, the West African answer to miso. Sticky, dark, and intensely aromatic. A defining flavour in Yoruba cooking: found in obe ata, gbegiri, and egusi. A flavour that defines home for millions.
Fermented, nutty, and profoundly savoury
Twelve essential ingredients for authentic Nigerian cooking, available daily in retail and wholesale quantities.
Freshly pressed from oil palm fruit. The foundation of Nigerian cooking.
Ground and whole. Fine, coarse, and bulk grades.
Whole dried for pepper soup. Authentic and aromatic.
Fermented castor seed paste. The secret of Igbo soups.
Fermented locust beans, the soul of Yoruba flavour.
Tatashe, habanero, and sombo, blended and dried.
Cold-pressed and refined. For frying and dressing.
Rare, aromatic Nigerian spice. For ofe onugbu and oha.
Toasted and ground for pepper soup and native soups.
Sun-dried for concentrated flavour in stews and jollof.
Refined from red oil, neutral, clear, and versatile.
Cubes, curry, thyme, and coarse salt in wholesale packs.
All products available in retail and wholesale quantities. Speak directly with traders about bulk pricing and regular supply.
Our traders are custodians of flavour, specialists who have spent decades sourcing, blending, and selling the spices and condiments that define Nigerian cooking.
Showing 4 traders
Freshly pressed red and bleached palm oil from Ekiti State. The Ekiti Palm Oil Centre works directly with palm oil mills in Ado-Ekiti and Isan-Ekiti, pressing and delivering to Mile 12 three times a week. Available in jerricans, drums, and bulk container quantities.
The most comprehensive spice stall at Mile 12. Mama Cee stocks over 30 varieties of Nigerian and West African spices from common dried pepper and curry to rare uziza seeds, ehuru, and negro pepper. A must-visit for recipe-specific sourcing.
The specialist crayfish stall at Mile 12. Ground and whole crayfish available in grades: fine-ground for general use, coarse-ground for soups, and whole dried for stews. Sourced from processors in Badagry, Epe, and the Niger Delta. Bulk wholesale pricing available.
Specialising in every variety of dried and fresh pepper used in Nigerian cooking. From scotch bonnets to cameroun pepper, tatashe, sombo, and fresh habanero. Abeokuta Pepper Market also stocks dried tomatoes and mixed pepper blends for convenience.
Explore the full Mile 12 traders directory
View All TradersVisit our spice traders at Mile 12 any day, Monday to Saturday. They open as early as 5AM and carry every essential ingredient for Nigerian and West African cooking. If you are unsure what you need or in what quantity, our traders know. Ask them.