VeSoko African Marketplace
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Agashya is one of Rwanda's best-known fruit drinks, made by Sina Gérard's Enterprise Urwibutso (the company behind Akabanga) at Nyirangarama. It is a thick fruit squash concentrate — passion fruit is the signature flavou...
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Attote Original is a traditional West African beverage from Côte d'Ivoire, prepared from a blend of natural plants, leaves, bark and roots using preparation methods passed down through generations. It is plant-based and comes as a pack of two bottles. Serve as directed on the label. Note: this product is not marketed as a dietary supplement or medicinal product and is not intended to diagnose, treat, cure or prevent any disease. See bottles for net volume and any preparation guidance.
Unrefined red palm oil, 2 lb. Semi-solid when cool and clear when warm, with the deep colour and earthy flavour that West and Central African cooking depends on. Use it for soups and stews, jollof rice, beans, yam and plantain, and for frying. Scoop out what you need and keep the rest sealed away from heat and light.
A fortified corn-soy blend (CSB) that cooks into a smooth, high-energy porridge enriched with vitamins and minerals. Widely used across East Africa as a nourishing uji for children, nursing and expectant mothers, older people and anyone recovering their strength — but also simply a filling, affordable breakfast. Whisk into water, simmer while stirring for several minutes until thick, then sweeten and add milk to taste. See pack for net weight and full preparation guidance.
Fine cassava flour from Kinazi Cassava Plant (KCP) in Rwanda, the country's leading cassava miller. It is wet-milled from freshly harvested tubers grown by smallholder farmers in the Land of a Thousand Hills, giving a very light, clean flour that is certified gluten-free by the Rwanda Standards Board. Stir gradually into boiling water and work until firm to make ubugali, the everyday accompaniment to isombe, beans, meat and fish. Also great for fufu, porridge and gluten-free baking. See pack for net weight.
All-purpose wheat flour — ifu y'ingano — a kitchen essential for East African home cooking and baking. Use it for soft chapati and layered chapati, mandazi and half-cake, bread and buns, cakes and biscuits, and for thickening stews and gravies. Sift before use for the lightest results. See pack for net weight; store sealed in a cool, dry place and use within its best-before date.
Tea masala is a fragrant ground blend — usually cardamom, ginger, cinnamon, cloves and black pepper — for East African spiced tea. Add a small pinch to the pot as you brew black tea with milk and sugar, or to taste; a little goes a long way. It can also be stirred into cakes, mandazi dough and porridge for a warm, spiced note. See pack for net weight; store sealed, cool and dark.
Akanozo composite flour — ifu y'imvange, a mixed flour of soya beans and cereals — sold by weight. High in plant protein, B vitamins and minerals such as iron, zinc, magnesium and calcium, it is used to cook a nourishing porridge (uji) for children and adults and to enrich plain maize or millet porridge. Whisk into water or milk and simmer, stirring, to a smooth consistency; sweeten to taste. Store sealed in a cool, dry place.
Honey and ginger tea bags — a warming, naturally caffeine-free infusion for cold mornings, after meals or when you feel a scratchy throat coming on. Steep one bag in hot water for a few minutes, then sweeten with extra honey or add lemon if you like. Gentle enough to drink through the day. See pack for the number of bags.
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White Secret cleansing beauty bar, used in daily skin-tone-evening routines. It cleanses the face and body while added conditioning agents help skin feel soft rather than tight. Lather, leave on the skin briefly, then rinse and follow with a moisturiser. For external use only; do a patch test first, keep away from the eyes, stop use if irritation occurs, and use sun protection during the day. See pack for net weight.
White Secret body oil, used to moisturise the skin and help even skin tone as part of a brightening routine. Massage a few drops into damp skin after showering, or add to body lotion. For external use only; patch-test before first use, keep away from the eyes, discontinue if irritation occurs, and wear sun protection during the day. See bottle for net volume.
White Secret body cream — a daily moisturiser marketed to help brighten and even skin tone, with visible-results messaging on the tub. Apply a thin layer to clean skin morning and evening. For external use only; patch-test before first use, follow the label, keep away from the eyes, stop use if the skin becomes irritated, and use sun protection during the day. See tub for net weight.
Fufu flour for making the classic West and Central African swallow at home, without the pounding. Pour into hot water and stir continuously, then knead over low heat for a few minutes to a smooth, stretchy dough. Serve hot in balls alongside egusi, okra, ogbono, groundnut or pepper soup, or with vegetable and meat stews. A pantry essential for anyone who grew up on fufu, eba or pounded yam; naturally gluten-free. See pack for net weight and exact preparation ratio.
Pilau masala is the warm Swahili-coast spice blend — typically cumin, coriander, black pepper, cardamom, cloves and cinnamon — that gives pilau rice its aroma. Fry it with onions, garlic, ginger and meat before adding the rice and stock, so the spices bloom in the oil. It also lifts beef and goat stew, biryani, roast potatoes and marinades. See pack for net weight; keep the jar closed and away from heat to hold the aroma.
Akabanga is Rwanda's famous chili oil, created by entrepreneur Sina Gérard in 1983 and now made on a large scale near Nyirangarama. The name means "little secret" in Kinyarwanda. It is a fiery infusion of Scotch Bonnet and habanero peppers in oil, sold in a small dropper bottle because a drop or two is all you need — add it to beans, brochettes, grilled fish and meat, chips, eggs, soup, isombe or matoke. Extremely hot: start with one drop and build up. A little bottle lasts a long time.
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