Introduction: Food broths come in a variety of qualities, and each has a prominent place in the market. Starting with raw materials, these food broths come in different flavours: meat, fish, onions, vegetables, shrimps, etc. Objective/Aim: The aim of this project is to formulate a flavour-enhancing food broth that meets nutritional quality requirements using local products, in particular Polypterus congicus flour and Adansonia digitata Kimbo, enriched with natural spices. Methods: Four food broth formulations were produced, taking into account the two raw materials and the ingredients according to a mixing plan. The water, lipid and protein contents were determined using the AOAC method, and the ash content was determined in accordance with Codexstan standard NFT76.110. A penetrometer was used to determine the texture of the broths produced. Results: The results showed that the water, lipid, protein and ash content of these broths varied from 9.01 to 34.08%, 5.01 to 5.26%, 9.12 to 17.26% and 0.18 to 14.56% respectively. These values are well within current standards. Sensory analyses using one-way ANOVA and Tukey’s HSD test of the formulated food broths showed that the E2 food broth was more appreciated by the assessors. Conclusion: The E2 formulation was chosen as a better food additive, opening up the possibility of using these two species in food.