Various spicy grilled pieces of meat, vegetables and olives in a stainless steel tray at a street food stall.

African meat & fish in Dortmund

Meat, fish and frozen specialities for dishes that taste like home.

For pepper soup, egusi, okra soup, banga soup, stews, suya and grilled dishes you will find exactly the products African cooking needs.

Beef, chicken, goat meat, turkey, offal, stockfish, dried fish or frozen fish: at Afro World Dortmund you get the right basics for your kitchen.

More about fish
More about meat

Mackerel

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Tilapia

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Stockfish

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Goat Meat

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Cow Skin

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Smoked Chicken

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Cow Leg

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Crayfish

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Mackerel ✳︎ Tilapia ✳︎ Stockfish ✳︎ Goat Meat ✳︎ Cow Skin ✳︎ Smoked Chicken ✳︎ Cow Leg ✳︎ Crayfish ✳︎

Fish

For soups, stews and dishes with depth.
The varieties that work – for everyday meals, family dinners and traditional recipes.

Mackerel, Tilapia Black, Crayfish Grounded and other fish basics.
Frozen fish and aromatic seafood ingredients for dishes that need real flavour.

Three fresh sardines on a metal surface.

Mackerel

Strong in flavour and versatile in the kitchen.
A great choice for dishes where the fish should really come through.

Ideal for pepper soup, fried fish, tomato stew and jollof with fish.

A hand touching a group of fish swimming in water.

Tilapia

A familiar classic in many African households.
Especially popular as a whole fish – for frying, grilling or dishes with sauce.

Ideal for grilled fish, fried tilapia, pepper sauce and dishes with plantain or rice.

Cooked crayfish on a white background

Crayfish

Small in size, big in flavour.
Ground crayfish is not cooked as a main ingredient – it gives soups, stews and sauces the depth that often makes the difference.

Ideal for egusi, ogbono, okra soup, banga soup and many other traditional dishes.

Stockfish hanging on wooden racks in the sun.

Stockfish


A staple of many West African dishes. Stockfish brings texture and intense flavour to the pot. Typical for egusi soup, ogbono, okra soup and pepper soup.

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On to our meat range

Meat

For soups, stews and dishes with substance.
The right cuts and specialities for traditional cooking.

Fresh Goat Meat, Cow Leg, Cow Skin Thick, Smoked Chicken and Turkey Gizzard.
Meat products for dishes where flavour, texture and long cooking belong together.

A pile of raw diced beef on a dark surface next to cherry tomatoes.

Goat Meat

Strong, aromatic and firmly rooted in many West African kitchens.
Goat meat is especially used for dishes where the meat cooks for a long time and gives the pot depth.

Ideal for pepper soup, goat meat stew and hearty soups.

Cuts of beef on a wooden board in a butcher’s shop, with a person in the background leaning on a work table.

Cow Leg

A classic meat for dishes with lots of body and a rich broth.
Cow leg is often used for slow-cooked soups and stews because its texture and flavour suit exactly these recipes.

Ideal for pepper soup, traditional stews and mixed meat dishes.

Nigerian vegetable soup with fish, meat and spices, held by two hands.

Cow Skin

Known for its special texture and a key part of many authentic recipes.
Cow skin is used wherever not only flavour but also bite and texture matter.

Ideal for egusi, ogbono, okra soup and mixed meat soups.

Crispy fried chicken leg on a white plate, a potted plant in the background.

Smoked Chicken

Smoky, savoury and full of character.
Smoked chicken instantly adds depth to the pot and is often used when dishes should get a distinctly hearty note.

Ideal for rice dishes, stews, pepper soup and versatile everyday meals.

Various kinds of meat in metal trays.

Turkey Gizzard

Strong in flavour and popular for dishes with more bite.
Turkey gizzard is used in many kitchens for rice dishes, sauces and meat mixes.

Ideal for jollof rice, fried rice, stews and snack plates.

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