Two kitchens.
One pantry.

MexiAfrique is where our two food cultures meet. West African staples, a Mexican kitchen, and the discovery that they belong together more often than you might expect.

If you cook with camarón seco, you already know this ingredient. Ground dried crayfish is the same tradition from the other side of the Atlantic — which is how a Nigerian pantry and a Mexican one turned out to share a shelf. See where the two kitchens meet.

From Igbokoda, with care.

Our crayfish comes from Igbokoda in Ondo State, Nigeria. We source it whole and dried, inspected and certified for export, and air-freighted to the United States.

Ground and packed in Oregon.

We are a small family business. We grind and jar our crayfish in small batches in Oregon, and pack every jar ourselves. Every batch is sifted to remove grit and shell fragments. SB MexiAfrique LLC is based in North Plains, Oregon.

Why we started.

We started with an ingredient we wanted to find at the quality we would choose for our own kitchen. Cooking the food you grew up with should feel like coming home.

A short ingredient list. A long tradition.

Our ground dried crayfish has one ingredient: crayfish (shrimp). No preservatives. No additives. Just the savory depth that makes it a staple of West African cooking.

It keeps for two years in a cool, dry cupboard, with the best-by date printed on every jar.