Akan Peter Nsek

by Akan Peter Nsek, Amel International Services Limited, Nigeria

If you’ve ever tried to build something lasting in business, you quickly realize that success rarely happens in isolation. Products matter, yes, but the people who help those products move—those unsung connectors between a producer and the consumer—often shape the real story. In the world of food ingredients, especially staples like corn flour, that chain of connection can be even more vital. Distributors don’t just sell; they bridge trust. They carry with them the reputation of the brand, and their choices in how they engage local markets can sometimes decide whether a product thrives or struggles quietly in the background.

At Amel International Services Limited here in Nigeria, we’ve come to see distributors not merely as channels of sales but as genuine collaborators. They know the streets and kitchens where our corn flour eventually ends up. They hear the everyday concerns of caterers trying to meet a budget, or families trying to stretch meals across the week. Without those insights, even the best manufacturing processes risk being too distant from reality.

Think about a simple example: a new bakery opens in a mid-sized Nigerian town. They’re nervous, unsure if their bread will stand out. The distributor steps in, supplying flour consistently, often offering tips based on what other bakeries in the region are doing. Sometimes they even extend credit or make extra deliveries during festive seasons. That’s more than logistics—it’s a kind of partnership rooted in local knowledge and, I’d say, quiet empathy. These are the stories that rarely make headlines but carry so much weight in keeping businesses alive.

And so, in this piece, I wanted to pause and say something that maybe doesn’t get said enough: thank you. To the distributors who put in long hours, who navigate not just roads but also relationships, who explain patiently why a product is worth trying, and who sometimes solve problems before they even reach our desk. We notice. And even if we don’t always say it loudly, we’re deeply grateful.

It’s interesting—our company, Amel International Services Limited, has been nominated for the 2025 Go Global Awards in London this coming November. For us, that recognition isn’t only about celebrating achievements inside factory walls. The awards, hosted by the International Trade Council, are more of a gathering point, a conclave where some of the brightest business minds globally sit down and exchange ideas. It’s not just trophies and speeches; it’s about building bridges, forming collaborations, and learning how others adapt in a rapidly shifting global market. And when I think about who should share in that pride, distributors naturally come to mind. Because what is global recognition if not built on thousands of local acts of trust?

Of course, I don’t want to romanticize too much. Distribution comes with its own headaches: supply chain delays, price fluctuations, fuel costs, endless paperwork. Sometimes misunderstandings arise between producers and distributors. Perhaps we push too hard for volume, while they’re more concerned about payment cycles. It’s never perfect. And maybe that’s why it’s so important to shine a light on the partnership itself, not just the product moving through it. Because acknowledging imperfection makes the collaboration stronger, not weaker.

When you step back, you realize distribution is one of those invisible infrastructures shaping how communities eat and work. In Nigeria, where agriculture remains the backbone of so many livelihoods, distributors are effectively the arteries carrying the harvest from farm to table. Without them, locally grown maize, for instance, might never find its way into the neatly packaged flour that ends up in kitchens across the country. And it’s in those kitchens—whether it’s a restaurant feeding hundreds or a mother feeding her children—that the real impact is felt.

That’s why collaboration can’t just be a slogan. It has to be lived in small, practical ways. For us, it might mean inviting distributors into conversations about packaging improvements. For them, it might mean giving us feedback on what competitors are offering. Neither side has the full picture; both sides need the other.

So, this shout-out isn’t just appreciation—it’s also an invitation. To keep building together. To see sales not as a finish line but as part of a larger, ongoing story. To remind ourselves that no matter how advanced production technology gets, or how sophisticated global awards may seem, it’s the distributors on the ground who carry a large part of the brand’s future in their hands.

by Akan Peter Nsek, Amel International Services Limited, Nigeria

When people think about the food industry, they often picture giant factories or glossy supermarkets. But in reality, so much of the magic happens at the smaller level—at the corner café, the neighborhood bakery, the family-run restaurant down the road. These places are where food meets community, where new recipes are tested, and where fresh ingredients are transformed into meals that linger in memory.

And here is something we don’t talk about enough: the partnerships that make it possible. Behind every steaming cup of coffee or well-baked pastry, there are supply chains, farmers, processors, distributors—an entire web that connects the field to the plate. For companies like mine, Amel International Services Limited in Nigeria, building relationships with local cafés and restaurants is not just about selling a product. It is about strengthening the ecosystem that keeps our communities nourished and resilient.

Why Local Partnerships Matter

Take the case of a small café. It might not be buying raw materials in volumes large enough to attract attention from multinational suppliers, but it still needs consistency, safety, and quality. The café’s reputation relies on customers being able to trust what they consume. If a bag of flour isn’t right, the whole day’s production is affected.

This is where collaboration changes the game. By working closely with cafés and restaurants, suppliers can tailor products to specific needs, ensure fresher deliveries, and even adapt packaging sizes. A big industrial sack might make sense for a factory, but for a boutique restaurant, smaller, more manageable units are better. These are adjustments you only discover by listening, by working together.

There is also the question of identity. Many cafés want to highlight local flavors or show their customers that they support domestic agriculture. When a restaurant can proudly say its cornbread or puff pastry is made with flour sourced from Nigerian-grown maize, it tells a story. And stories sell—not in a superficial way, but in the way people feel a connection to what they are eating.

A Practical Example

I recall a collaboration we explored with a mid-sized café that had been struggling to standardize their recipes. The quality of flour they were using fluctuated batch by batch, and their bakers were frustrated. After a series of conversations, we supplied them with consistent, finely milled corn flour, and within a few weeks, their bread had the uniform taste and texture their customers expected. It was a simple adjustment, but the impact was profound. Customer complaints dropped, word-of-mouth improved, and the café gained confidence in expanding their menu.

It’s not a dramatic case study, perhaps, but it illustrates how trust and collaboration at a local level ripple outward.

The Wider Lens: A Global Conversation

It’s interesting to think about these collaborations in the context of broader industry movements. Food supply is no longer just local or global—it’s both. At Amel International Services Limited, from Nigeria, we’re acutely aware of this interplay. Which is why it means something to us to be nominated for the 2025 Go Global Awards, scheduled in London this November 18–19.

That event is not just another awards ceremony. It is, in truth, a conclave of the best minds in business worldwide. A gathering where peers can exchange ideas, form new collaborations, and perhaps even redefine what “global” should mean in a rapidly shifting landscape. For us, being part of that circle underscores our belief that the partnerships we build with local cafés and restaurants here at home connect—however subtly—with the conversations shaping business globally.

What Collaboration Could Look Like

So, what does practical collaboration between a supplier and a local café or restaurant actually involve?

Open Communication: Regular check-ins to understand changing needs. Menus evolve, customer preferences shift. Without dialogue, suppliers can’t adapt.

Flexibility in Supply: Adjusting delivery schedules or quantities so smaller businesses don’t feel overburdened.

Shared Marketing Stories: A café might want to tell its customers where ingredients come from. Collaborating on these stories benefits everyone.

Innovation Together: Testing a new recipe or product line in partnership. A supplier might bring a new flour blend, and a café can trial it in a seasonal menu.

None of these ideas are revolutionary. They are grounded in everyday practice. Yet, when approached with seriousness, they create durable bonds.

The Community Effect

The real beauty of these collaborations is that they keep value circulating locally. A restaurant that sources from domestic suppliers supports farmers, millers, and processors. Those businesses, in turn, support jobs, training, and further innovations. It becomes a loop where local prosperity is built step by step.

And I suppose that’s the underlying message: collaboration is not charity, and it’s not just business either. It is the recognition that when local enterprises succeed, everyone benefits.

Closing Thoughts

By Akan Peter Nsek

Father’s Day isn’t always celebrated with as much flair as Mother’s Day. You won’t find as many flowers or cards flying off the shelves. But for many families, it’s still a quiet moment of gratitude—a chance to say, we see you. And sometimes, the best way to say that is with a warm oven and something homemade.

At Amel International Services Limited, based in Nigeria, we’ve always believed food has a special way of bringing people together. It’s why our Amel Susan products are designed to be simple, familiar, and versatile—so that even the least “kitchen-inclined” dad can roll up his sleeves and join the fun.

This Father’s Day, we wanted to share a few baking ideas that dads and kids can make together. No fuss. No pressure. Just a bit of mess, a few laughs, and something tasty at the end.

1. Custard-Stuffed Puff Pastries

This is a fan favorite in our office—and incredibly forgiving.

Use store-bought puff pastry (we won’t tell) and fill it with a thick Amel Susan vanilla or banana custard. Add a few raisins or chopped fruits if you like. Seal, bake, and dust with powdered sugar. Kids can help with brushing the top or adding sprinkles.

Why it works: Dads get to feel like pastry chefs. Kids get to say, “We made that.”

2. Honey-Chocolate Mug Cakes

No oven? No problem.

Mix cocoa powder, flour, egg, milk, and a spoonful of Amel Susan honey in a mug. Microwave for about 90 seconds and watch it rise like magic. Top with marshmallows or crushed biscuits.

Why it works: It’s quick, slightly chaotic, and ridiculously satisfying.

3. Corn Flour Pancake Stack

Start the morning off with something savory.

Use Amel Susan corn flour to make soft pancakes. Layer with scrambled eggs, sausage bits, or cheese for a hearty breakfast that feels like a treat. Dads can flip the pancakes. Kids can build the stack.

Why it works: It feels like a meal and a project.

4. Cocoa-Dusted Cookies

A simple butter cookie recipe becomes something else entirely with a dusting of our rich Amel Susan cocoa powder before baking.

Shape them into hearts or stars, and let everyone decorate with a little honey glaze after baking.

Why it works: It’s creative, customizable, and makes a great snack for tea time.

It’s Not Just About the Baking

These recipes are simple, but the memories they create are the real magic. A messy counter. Flour-streaked faces. Dads pretending they know how to read a recipe. It’s those small moments that matter.

And that’s what Amel Susan stands for—products that fit into real lives, real kitchens, and real relationships.

A Global Stage, A Personal Story

It’s a special time for us at Amel International Services Limited. This year, we’ve been nominated for the 2025 Go Global Awards, hosted by the International Trade Council, happening this November in London.

This isn’t just about business—it’s about impact. And being part of a global conversation on innovation, resilience, and human connection through enterprise. We’re proud to bring a slice of Nigeria to that stage and show how products like ours support more than meals—they support moments.

Final Thought

This Father’s Day, skip the tie or the novelty socks. Head to the kitchen. Bake something together. Let it flop or fly—either way, you’ve made a memory.

By Akan Peter Nsek

When most people think of corn flour, their minds jump straight to baking—cakes, muffins, maybe a pudding. But what if I told you corn flour’s real superpower lies in something far less sweet?

Savory snacks.

At Amel International Services Limited in Nigeria, we’ve long been fascinated by the versatility of ingredients like our Amel Susan corn flour. It’s affordable, shelf-stable, and easy to work with—but more than that, it’s one of those ingredients that shows up quietly in some of Nigeria’s most loved home recipes. The kind of food that gets passed around during movie nights, school lunch boxes, or small chops at parties.

Let’s explore a few ways you can use corn flour to create crave-worthy savory snacks—whether you’re cooking for your family, catering an event, or just trying to avoid yet another packet of biscuits.

1. Crispy Corn Flour Fritters

Think akara, but with a twist.

Mix Amel Susan corn flour with finely chopped onions, green chili, salt, a touch of baking powder, and water to make a thick batter. You can also toss in grated carrots or shredded cabbage for more body. Deep fry in small spoonfuls until golden.

What you get is a crispy, light fritter—perfect with a pepper dip or as a side with jollof rice.

2. Corn Flour Coated Chicken Bites

Forget complicated marinades.

Toss chunks of chicken into a mix of corn flour, salt, paprika, black pepper, and a pinch of dried thyme. Let it sit for 10 minutes, then shallow fry.

The corn flour forms a thin, crispy coating that’s lighter than breadcrumbs but still incredibly satisfying. Even better, it stays crispy longer—great for events or school lunch prep.

3. Homemade Snack Crackers

Make a dough with corn flour, wheat flour (optional), butter, grated cheese, and just enough water to bring it together. Roll thin, cut into fun shapes, and bake until crisp.

These crackers are surprisingly easy—and customizable. Add garlic powder, sesame seeds, or herbs if you like. They store well in jars and feel like a premium snack, minus the cost.

4. Corn Flour Pancakes (Savory Edition)

Combine corn flour, finely chopped spinach, grated onions, and chili into a thin batter. Pour onto a nonstick pan like crepes. These light pancakes are great as a wrap for vegetables or served alongside tomato sauce.

It’s one of those under-the-radar dishes that you’ll find yourself coming back to often.

Why This Matters

Savory snacks don’t get enough love in the baking world. And yet, they’re some of the most shared, loved, and repeated food items in any home.

By using something as basic as Amel Susan corn flour, you can elevate these everyday moments—without breaking the bank or needing specialty tools.

This idea of simple, accessible food that brings people together is at the heart of what we do at Amel International Services Limited.

A Moment on the Global Stage

It’s also part of why we’ve been nominated for the 2025 Go Global Awards, hosted by the International Trade Council, happening this November in London.

This isn’t just a recognition of product lines—it’s a spotlight on the kinds of companies that make real, everyday impact. Companies like ours, from Nigeria, building value from the ground up and helping communities make more from less.

We’re proud to share our story—and our snacks—with the world.

Final Thought

The next time you’re reaching for ingredients to make something salty and satisfying, don’t overlook that bag of corn flour in your kitchen cabinet. It might just be the missing piece in your next crowd-pleaser.

By Akan Peter Nsek

There’s something comforting about warm, nutty baked goods. They don’t just fill your kitchen with a sweet, rich aroma—they have a way of slowing time down, pulling people together, and turning ordinary moments into something quietly joyful.

At Amel International Services Limited in Nigeria, we’ve seen firsthand how simple ingredients—like our Amel Susan honey and custard powder—can completely transform a basic bake into something unforgettable. And it’s not about complicated recipes or fancy tools. It’s about combinations that work.

This is where honey and custard really shine, especially when you add nuts to the mix. They bring texture, depth, and just the right amount of indulgence to everyday baking.

Let’s explore how these elements work together—and why so many home bakers, caterers, and even microbusinesses are embracing these combos.

Why Honey + Custard?

Honey brings a natural sweetness and moisture to baked goods. Unlike processed sugar, it also adds flavor complexity—slightly floral, slightly earthy, depending on the type.

Custard powder, on the other hand, gives structure and softness. It’s particularly useful in cookies, cakes, or fillings that need a creamy mouthfeel without making things overly wet or dense.

Together, they make baked goods more tender, flavorful, and rich. Add a handful of chopped nuts—groundnut, cashew, almond—and suddenly you have something that feels premium, even gourmet.

A Few Tried-and-Tested Combos

1. Honey-Custard Muffins with Crushed Groundnut Topping Use banana or milk-flavored Amel Susan custard to replace part of the flour in your muffin base. Add two tablespoons of honey to the wet ingredients. Finish with crushed roasted groundnuts sprinkled on top before baking.

2. No-Fuss Honey-Custard Cookies Combine softened butter, a bit of Amel Susan custard powder, honey, flour, and chopped cashews. Chill, roll, and bake. They come out golden, soft in the center, and perfect for tea.

3. Layered Custard Squares with Nut Crust Start with a shortbread base made from crushed almonds or peanuts. Pour over a cooked banana custard layer using our powder, sweetened gently with honey. Chill until firm. Slice into bars.

These are perfect for bake sales or family gatherings—and they store well too.

A Small Case Study: Local Success Story

One of our customers, a home baker in Ibadan, started experimenting with Amel Susan honey and custard during lockdown. She sold soft custard cookies at her kids’ school. They were an instant hit. Now, she supplies a small supermarket chain with three flavors—vanilla, milk, and banana—all using our ingredients.

She told us:

“Your custard holds the flavor well and gives a soft bite. The honey makes it feel less sugary. Parents buy them for their kids and end up eating them too.”

Why This Matters for Small Businesses

When you're running a micro bakery, a catering side hustle, or even selling on Instagram or WhatsApp, value is everything. You need ingredients that do more than one thing. That hold up during transport. That add a signature twist.

That’s where our custard and honey really come into play. They’re not just pantry staples—they’re differentiators.

Recognition on a Global Stage

It’s this kind of practical, everyday innovation—by small businesses, using local ingredients—that fuels our work at Amel International Services Limited. And perhaps, it’s part of why we’ve been nominated for the 2025 Go Global Awards, hosted by the International Trade Council this November in London.

This event isn’t just about growth charts and export numbers. It’s about the creativity and resilience of businesses like ours—creating real value from the basics. Bringing Nigeria’s voice, flavor, and ingenuity to the global table.

We’re honored to be among the nominees.

Final Thought

The next time you bake, try reaching for that jar of honey instead of white sugar. Stir in a spoon of custard powder. Toss in a handful of nuts.

It’s a small shift—but you might be surprised by how much more your baking gives back.

Simple ingredients. Better texture. Lasting flavor.

By Akan Peter Nsek

Growth can be loud—announcements, billboards, celebration posts—but sometimes, real growth is quiet. It's in the expanded warehouse that no one sees, the late nights refining a recipe, the fifth packaging trial that finally works. And it's in the slow, steady spread of trust.

At Amel International Services Limited, based in Nigeria, we've always seen growth less as a sprint and more like tending a small fire—steady feeding, patient watching. But sometimes, even quiet work gets noticed.

Earlier this year, we were recognized as one of the fastest-growing companies in our category—and yes, that’s worth celebrating. Not because we crave the spotlight, but because it affirms that how we’ve grown matters as much as the fact that we did.

What This Growth Actually Looks Like

It’s easy to assume “growth” means profits or headcount. And while those are part of the story, for us, it looks like:

New distributors calling us instead of the other way around.

Bulk orders from schools, bakeries, and small cafés who trust our ingredients.

Staff who joined us years ago still growing with the company.

A WhatsApp message from a vendor in Ghana asking, “Can I get more of that honey blend?”

These things don’t make headlines. But they’re the pulse of real progress.

The Drivers Behind It

Consistency Over Hype We haven’t changed our custard formula to chase trends. We’ve just made sure every batch is as reliable as the last. Customers know what they’re getting. That predictability is a kind of strength.

Listening, Not Assuming Some of our best-selling adjustments—like offering smaller pack sizes or modifying cocoa mix sweetness—came from feedback. From real people. Not from consultants.

Staying Local, Thinking Global While we’ve begun exporting in small volumes, we’ve never lost focus on home. Most of our growth happened here in Nigeria. And that foundation matters.

The Emotional Part No One Talks About

There’s something deeply satisfying about watching a brand you built from scratch take root—seeing your company’s products stocked next to multinationals and holding their own. Not by price alone. But by merit.

It’s not perfect. We’ve stumbled. There were delayed shipments, packaging misprints, even one scary moment when our powder supplier missed a quality mark. But we faced it all. Learned. Grew.

That’s the part of growth people don’t talk about enough—the stretch. The discomfort. The hundred tiny course corrections.

The Global Spotlight

It’s perhaps this blend of persistence and principles that contributed to our nomination for the 2025 Go Global Awards, hosted by the International Trade Council this November in London.

The awards are not just a business showcase. They’re a convergence of people building better futures—in food, in tech, in trade. It’s a space to learn, connect, reflect.

We’re honored to be part of it. Representing Nigeria, yes. But also representing the quiet power of local companies who keep showing up.

What This Means Going Forward

Recognition is a milestone, not a finish line.

We’ll continue to scale with care—adding team members who share our values, expanding production while maintaining standards, and exploring new regional markets responsibly.

But growth will always be grounded. It will remain personal. Human. Because that’s how we started. And that’s how we’ll keep going.

Final Thought

You won’t always see growth when it’s happening. Sometimes, it hides in routine. In the third product test. In the “thank you” from a long-time customer. But trust me—it’s there.

By Akan Peter Nsek

Let’s talk office snacks. We all hit that afternoon slump, usually around 3 p.m. when energy drops, concentration slips, and someone’s digging around the bottom of their drawer for forgotten biscuits.

It’s real.

And while many of us default to sugary fixes or caffeine overload, there’s another way. A smoother way. A colder way.

At Amel International Services Limited here in Nigeria, we’ve found that one of the most underestimated pick-me-ups is a chilled cocoa drink—especially when made with our Amel Susan cocoa powder. It’s comforting, versatile, and surprisingly energizing when served cold.

Even better? You can turn it into simple snack recipes that are office-friendly, budget-friendly, and mood-lifting.

Let me walk you through a few favorites.

1. Iced Cocoa with Honey and Cinnamon

Start with the basics. Mix 1–2 tablespoons of Amel Susan cocoa powder with a bit of warm water to dissolve it fully. Add cold milk (or plant-based milk), a drizzle of Amel Susan honey, and a pinch of cinnamon.

Shake it in a bottle or jar with ice.

That’s it. No blender, no hassle. It keeps well in a thermos and gives you that cool, slightly spicy chocolate vibe—without overwhelming sweetness.

Perfect for sipping between emails.

2. Cocoa-Custard Ice Pops (Make at Home, Bring to Work)

This one’s great for hot offices with fridge access.

Prepare a quick mix of Amel Susan cocoa powder, milk, and a bit of Amel Susan banana custard powder for thickness and flavor. Pour into ice-pop molds and freeze overnight.

In the morning, wrap one in foil and toss it into your lunch bag. By mid-afternoon, it’s slightly softened and perfect as a creamy cocoa snack-on-a-stick.

3. Choco-Banana Office Smoothie

If your workplace has a fridge or blender (or you prep at home), this one’s a hit.

1 ripe banana

2 tbsp Amel Susan cocoa powder

1 tbsp Amel Susan honey

1/2 cup milk

Ice

Blend and store in a small bottle. Shake before drinking. It’s filling, naturally sweet, and tastes like dessert without being overly indulgent.

Add a scoop of oats for extra fuel if your day is packed.

4. Cocoa Yogurt Dip with Crackers

Mix plain yogurt with cocoa powder and a touch of honey. Use it as a dip for plain crackers or fruit slices.

It feels fancy, but takes less than 2 minutes to prep. Plus, it gives that boost of protein and chocolate all in one bite.

Some of our staff here have adopted it as their go-to meeting snack—especially when back-to-back Zooms are involved.

Why It Matters

Small things like this—snacks, sips, shared recipes—can improve office life more than we realize. They create rituals. They give us something to look forward to.

At Amel International Services Limited, we’ve always believed that food doesn’t need to be extravagant to be meaningful. It just needs to fit into people’s real lives.

This thinking is part of what drives us. And perhaps part of the reason we’re honored to be nominated for the 2025 Go Global Awards, hosted by the International Trade Council this November in London.

That event isn’t about corporate slogans—it’s about businesses making tangible impact. Quietly improving everyday routines. Creating opportunities from simple ideas.

We’re proud to carry this ethos forward, as a representative of Nigeria on a global stage.

Final Thought

So the next time your afternoon slows down, skip the vending machine. Open your fridge, or dig through that drawer again—this time with purpose. With cocoa powder in hand, you might just turn your office break into something a little more joyful.

By Akan Peter Nsek

Let’s face it—most of us are trying to eat better these days. Maybe it’s because of a health scare. Maybe it’s a quiet decision after a late-night snack binge. Or maybe, like many Nigerians, we’re just becoming more aware of how sugar hides in everyday foods.

At Amel International Services Limited here in Nigeria, we’ve been paying attention too. While our Amel Susan range includes ingredients traditionally used in sweet recipes—like custard powder, cocoa, and honey—we also know they can be adapted for healthier lifestyles.

Low-sugar doesn’t have to mean low-flavour. And cutting back doesn’t mean giving up. It just means being intentional.

Let’s look at a few easy, sustainable ways to enjoy your favorite Amel Susan products—without going overboard on sugar.

1. Custard Without Sugar? Absolutely.

It might surprise you, but many of our customers are now preparing Amel Susan custard (especially the vanilla or banana variants) without adding any extra sugar at all.

They rely on the natural sweetness of ripe fruits—think mashed banana, chopped dates, or even a small drizzle of Amel Susan honey. You still get that creamy texture, without the sugar spike.

One customer told us she serves this to her diabetic mother with chopped pawpaw. “It’s soft, sweet, and filling,” she said. “And no one misses the sugar.”

2. Cocoa: Rich and Real

Here’s a common mistake—thinking cocoa means “hot chocolate.” The truth is, pure cocoa powder like ours contains no sugar at all. The sweetness? That’s something you control.

Instead of adding processed sugar, try these:

A touch of cinnamon or nutmeg

A teaspoon of Amel Susan honey

Unsweetened plant-based milk (almond or oat works great)

Stevia or dates, if you want a natural sugar substitute

This gives you the warm, bold taste of cocoa—without the sugar crash.

3. Honey as a Smart Substitute

Honey is sweet, yes. But when used strategically, it can help you use less sugar overall.

Because honey is more concentrated in sweetness, you often need only a third or half of the amount compared to regular sugar. This makes it a great option in baking or beverages where you want real flavour but want to stay mindful.

Use Amel Susan honey in:

Salad dressings

Smoothies

Homemade cereal bars

Tea or cocoa

Just remember: a little goes a long way.

4. Corn Flour for Savory Recipes

We often associate corn flour with pancakes or thickening sweet custards. But it’s actually a great tool for savory cooking.

For instance:

Use it to thicken pepper soups instead of sugary instant mixes

Mix it with blended vegetables for healthy fritters

Combine with grated yam and egg for sugar-free breakfast patties

It’s filling. It’s local. And it doesn’t need sugar to shine.

5. Rethink Baking with Less Sugar

Our Amel Susan baking soda and baking powder aren’t sweet themselves, of course—but what you do with them matters.

Try reducing sugar in your favorite recipes by 25–30%. You might be surprised how little difference it makes to the final taste. Focus on adding flavour from other places—like fresh ginger, citrus zest, cinnamon, or ripe fruit.

One baker in Abuja shared her trick with us: “I use pineapple juice instead of sugar in my banana bread. It’s moist and fruity—and my kids love it.”

Why We’re Talking About This

Food companies have a responsibility—one that goes beyond what’s on the shelf. At Amel International Services Limited, we’ve started talking more openly about health, nutrition, and how our products can fit into a balanced life.

It’s part of our long-term vision. And it’s part of what brought us into the spotlight as a nominee for the 2025 Go Global Awards, hosted by the International Trade Council this November in London.

That event isn’t just about business. It’s about innovation that serves people. Ideas that create health, connection, and future opportunity.

Representing Nigeria in that space means bringing these conversations with us. Because health matters everywhere. And it starts at home.

Final Thought

You don’t have to throw out all your favorite foods. You don’t need to stop using custard or cocoa or honey. You just need to rethink how you use them. Adjust. Adapt. Evolve with intention.

By Akan Peter Nsek

There’s something wonderful—almost magical—about watching children interact with food. They’re curious, messy, fearless. Give a child a bowl of flour and a spoon, and they’ll likely create something wild, maybe even edible. And in that moment, they’re not just playing—they’re learning, experimenting, expressing themselves.

That’s exactly why we organized a baking event for Children’s Day this year at Amel International Services Limited, here in Nigeria. It wasn’t elaborate. It wasn’t corporate. It was just kids, flour, cocoa, custard, and a whole lot of laughter.

What began as a modest idea turned into one of the most heartwarming days we’ve had in a long time.

Why a Baking Event?

Well, why not?

At Amel International Services Limited, our Amel Susan products are made for families. That includes children. But often, kids are left out of the conversation around food—not just eating it, but making it.

So we thought: let’s invite them into the kitchen. Let them measure, stir, sprinkle, pour. Let them be part of the process, not just the end result.

Baking, after all, teaches more than cooking. It teaches patience, teamwork, sensory awareness. Plus, it’s just plain fun.

The Setup

We kept it simple.

The kids were split into small groups and given aprons, mixing bowls, and ingredients. We used a mix of Amel Susan products—banana and vanilla custard, cocoa powder, corn flour, baking soda, and of course, honey for the finishing touch.

The day’s mission? Bake cocoa cupcakes, make no-cook custard parfaits, and decorate corn flour cookies. Ambitious? Maybe. But we believed in them.

With gentle guidance from our in-house team (and a few parents), they got right to it. Some poured too much water. Others forgot the sugar. One boy added cocoa powder twice—but his batch turned out surprisingly delicious.

What We Saw

We saw confidence. Determination. Joy.

One girl, maybe 9 years old, declared, “I’m going to open my own bakery—after school, though.” Another proudly held up a very wobbly custard parfait and said, “This is for my grandma.”

There was cocoa on cheeks, flour in the air, and a few icing-covered shirts. But also pride. The kind that says, I made this. I did it myself.

We encouraged mistakes. Laughed with them, not at them. The end products? Honestly? Not perfect. But perfect enough.

What It Meant to Us

For our team at Amel International Services Limited, this wasn’t just a photo op. It reminded us of why we started in 2014—to make products that fit into real lives. That nourish, support, and bring people together.

Watching children confidently use our ingredients—the same ones their parents trust—was one of the most honest validations of our work.

Perhaps this is part of why we were nominated for the 2025 Go Global Awards, hosted by the International Trade Council in London this November. That recognition isn’t just about exports or packaging lines. It’s about values. Impact. The willingness to do things that don’t always scale, but still matter.

Being part of a global dialogue—where businesses gather not just to celebrate, but to collaborate and envision a better future—feels right. And we’re proud to represent Nigeria in that space.

What’s Next?

We’re planning more events. Maybe smaller workshops in schools. Maybe baking kits kids can use at home. The goal is simple: keep the joy going. Keep the learning going.

Because children don’t forget these moments. And neither do we.

Final Thought

Children’s Day reminded us that baking is more than a task—it’s an invitation. To imagine. To connect. To create something (and then eat it, of course).

By Akan Peter Nsek

Democracy Day in Nigeria is more than a public holiday. It’s a time to reflect on our journey as a nation, to appreciate the freedom we have, and—perhaps most importantly—to gather with friends and family.

And what better way to celebrate than through food?

At Amel International Services Limited, we’ve always believed that food holds power. It brings people together. It tells stories. It reminds us of who we are. That’s why, for this Democracy Day, I thought I’d share a few simple, practical cooking ideas using Amel Susan baking staples.

No stress. No complicated ingredients. Just the kind of food that feeds a group, sparks conversation, and—who knows—starts a few new traditions.

1. Cocoa Puff-Puff for Sharing

This is a fun twist on the classic puff-puff. Just add 2–3 tablespoons of Amel Susan cocoa powder to your usual puff-puff batter. It gives a rich, chocolatey flavor that works perfectly for dessert or even as a side snack during family hangouts.

Serve with a drizzle of honey (Amel Susan honey works well here). Some people even sprinkle icing sugar on top for a light finish.

2. Custard Parfait Cups

Here’s one for a crowd. Make a large batch of Amel Susan milk or banana custard and chill it in the fridge. Then layer it in cups with crushed biscuits, fruit (like pineapple or banana), and maybe a little whipped cream if you’re feeling festive.

Kids love this one—and it’s easy to prep ahead.

3. Corn Flour Pancakes with Savory Sauce

Most people think of pancakes as sweet, but with Amel Susan corn flour, you can create a savory version that works perfectly for brunch. Add chopped onions, peppers, and spices into the batter.

Top it off with a pepper-tomato sauce or leftover stew. It’s filling, simple, and feels like something different.

4. Honey-Glazed Chicken Wings

Not everything has to be baked, right? For those firing up the grill or stove, consider brushing your grilled chicken wings with a mix of Amel Susan honey, mustard, and a touch of chili. It’s sweet, sticky, and spicy—just how a celebration should taste.

Pair this with anything starchy or enjoy on its own.

5. Cocoa Drink with a Twist

Instead of the usual hot cocoa, why not offer a chilled version? Mix Amel Susan cocoa powder with warm water, sugar (to taste), and milk—then let it cool and serve over ice.

Add a splash of vanilla essence or a pinch of cinnamon if you're going for something special. It's perfect for the hot June weather and keeps both adults and kids refreshed.

Making It Personal

Every family has its way of celebrating Democracy Day. Some hold prayers. Others host small feasts. Many just use the day to rest. But what I’ve noticed is that, somewhere in all of it, there’s usually a shared meal.

And that’s what this is really about. Not just cooking—but connecting.

In our company, Amel International Services Limited, these shared values are reflected in everything we do. From the ingredients we choose to the way we distribute our products across Nigeria, we’ve always aimed to be present in people’s daily lives—quietly but consistently.

A Moment of Global Recognition

This year, as we reflect on our local impact, we’re also stepping onto a global platform. Amel International Services Limited is proud to be nominated for the 2025 Go Global Awards, hosted by the International Trade Council, taking place this November in London.

It’s more than an event. It’s a meeting place for people and businesses who believe that progress—real, lasting progress—starts with communities. That what you do locally can ripple outwards. That small things, like sharing food, build big things, like trust and resilience.

To be part of that conversation, representing Nigeria, is deeply humbling.

Final Thought

So wherever you are this Democracy Day, whether you're cooking alone, with family, or just ordering in—pause and appreciate it. The freedom to choose how we live, eat, gather, and grow is something worth holding onto.

And if you try any of these recipes, send us a photo. We’d love to see how you're celebrating—with food and heart.

By Akan Peter Nsek

It’s hard to believe sometimes how far we’ve come.

When we started Amel International Services Limited back in 2014, things were... simpler. We didn’t have a wide product line. There were no awards, no export plans, no digital campaigns. Just a clear idea—to provide Nigerians with quality, trustworthy food products that could become staples in everyday homes.

Our first warehouse was modest. So was our team. But there was energy. The kind of quiet belief that if we stayed focused on consistency and care, we could build something meaningful. Something that didn’t need to shout to be heard.

Today, over a decade later, looking back feels surreal. Not because it’s perfect—but because it’s real. And I’d like to share a bit of that journey with you.

The Early Days

In 2014, we launched with just a few key products: baking soda, custard powder, and corn flour. Our target? Families. Not just city dwellers, but people in semi-urban areas who wanted reliable ingredients without premium pricing.

Distribution was a challenge. We packed cartons by hand. Sometimes delivered them ourselves. The early feedback was mixed—some loved it, others questioned whether we could sustain the quality. It taught us humility and discipline. Especially in the food industry, where trust is earned slowly and lost fast.

Growth Without Noise

Between 2016 and 2019, we started to expand. Not aggressively. Just enough.

We added cocoa powder, then honey. We began testing flavored custards—banana, milk, vanilla—which were surprisingly well received. Our packaging evolved. And so did our operations. We introduced small-scale automation, formalized safety protocols, and aligned with NAFDAC standards early on.

We didn’t make noise about it. That’s not our style. We just focused on the work.

The People Behind It

None of this could’ve happened without the team.

From our production supervisors to our frontline sales team, from warehouse staff to quality control—we built something together. There were missteps, sure. But there was also pride.

I still remember when one of our batch testers—just 22 years old—spotted a labelling error that saved us from a major distribution recall. Or when a distributor in Jos sent us a handwritten letter thanking us for “products that make his customers come back without complaints.” Those are moments I carry with me.

A Bigger Stage

Fast forward to today, Amel Susan is a name that carries weight in kitchens and markets across Nigeria. Our footprint is expanding beyond borders. And this year, we were honored to be nominated for the 2025 Go Global Awards, hosted by the International Trade Council in London.

It’s a powerful thing—to be recognized. But even more powerful to be included.

This isn’t just an award show. It’s a summit. A gathering of thinkers, makers, and industry leaders from all over the world. It’s where conversations spark new collaborations and where shared challenges find shared solutions.

To represent Nigeria at this level, to share our journey among the best, is something we don’t take lightly.

What We’ve Learned

If there’s one thing I’ve learned since 2014, it’s that progress rarely looks glamorous in real time. It looks like 5 a.m. production calls. Like rejected batches. Like revising labels for the seventh time. Like listening to feedback you don’t want to hear—but need to.

And somehow, all that messiness becomes something real. Something that lasts.

What’s Next?

We’re still growing. Still learning.

There are new product lines in development. Better packaging solutions on the table. We’re investing in more sustainable operations—reducing waste, improving efficiency, sourcing smarter.

But our heart hasn’t changed. We still believe in the basics. Quality. Integrity. Listening to our customers. Supporting our people. Being proud, quietly.

Final Thought

It’s been over 10 years, and we’re just getting started.

From our humble beginnings in Nigeria to a global stage in London, Amel International Services Limited has come a long way. And if you’ve ever bought, used, sold, or shared an Amel Susan product—then you’ve been part of that journey too.

Thank you.

By Akan Peter Nsek

Every breakfast tells a story. Sometimes it’s quick and quiet—a spoonful of custard before rushing out the door. Other times, it’s shared, warm, and full of noise—children laughing over cocoa mugs, parents juggling plates and plans.

At Amel International Services Limited in Nigeria, we’ve always believed in the power of these small, daily rituals. Our Amel Susan range was created to make breakfast easier, tastier, and maybe even a little joyful.

But as much as we create food products, it’s our customers who bring them to life.

That’s why we started our “Amel Susan Breakfast of the Week” user-generated feature. No flashy production, no celebrity chefs—just everyday Nigerians showing us how they start their day. It’s been one of the most honest and heartening initiatives we’ve ever done.

How It Works

Every week, we invite users to share a photo or video of their breakfast using any Amel Susan product—custard, cocoa, corn flour, honey, you name it. They tag us, add a few words, and we feature one entry across our platforms.

No prizes. No pressure. Just a spotlight on real people.

And what we get is nothing short of wonderful.

Real Breakfasts, Real Stories

One week, we featured a young student from Makurdi who mixed Amel Susan banana custard with crushed groundnuts and called it “my exam power fuel.”

Another week, it was a grandmother in Ogun who made cocoa pap with honey for her four grandchildren. Her caption? “They say I make it better than their mummy.”

We’ve had entries from busy professionals showing off their 3-minute microwave custard mug. From market women displaying their corn flour pancakes beside zobo in reused jam bottles. Even a bachelor who proudly made his “first ever cocoa French toast” and said it was “burnt but not bad.”

It’s not just about food—it’s about identity, routine, even resilience.

Why We Started This

To be honest, it started small. We just wanted to hear from our customers more directly. But what it grew into was a kind of community—an exchange. People encouraging each other. Swapping recipes. Asking, “How did you get it to look that fluffy?”

There’s something reassuring about seeing a breakfast like yours being appreciated. It validates those quiet choices we make every day—to feed ourselves and the people we love.

What It Means to Us

When you work in food manufacturing, it’s easy to get caught up in the technical: shelf life, moisture levels, logistics. All of that matters, of course. But it’s easy to forget that on the other end of the production line is someone stirring cocoa at 6 a.m. or packing custard into a school lunchbox.

This feature reminds us. And it grounds us.

Perhaps that’s part of why Amel International Services Limited has been nominated for the 2025 Go Global Awards, which will take place in London this November. Hosted by the International Trade Council, the awards are more than ceremony—they’re a gathering of businesses shaping the future of industry, collaboration, and community impact.

To stand among that global network, representing Nigeria, means bringing these breakfast stories with us. Not as side notes, but as central parts of our mission.

Want to Share Yours?

You don’t need fancy plating or perfect lighting. If you’ve ever made breakfast with an Amel Susan product, we want to see it.

Tag us on your favorite platform

Use the hashtag #AmelSusanBreakfast

Tell us a bit about your meal—what it is, why you made it, what it means

We’ll feature one post each week. You might be surprised how many people connect with your simple bowl or your humble mug.

Final Thought

In a world moving so fast, breakfast is one of the few things we still do slowly. Thoughtfully. Repeatedly.

Thank you for letting Amel Susan be part of that moment.