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Akabanga is a legendary Rwandan chili oil celebrated across East Africa for its intense heat and distinctive flavor. Produced from carefully selected scotch bonnet peppers blended with high-quality vegetable oil, this fi...
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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.
Akabanga is a concentrated Rwandan chili oil that adds intense heat and pepper flavor to beans, meat, fish, eggs, soups, and stews. Start with one or two drops and add more to taste. Check the bottle for the exact net volume. Store tightly closed in a cool, dry place.
Akabanga is a concentrated Rwandan chili oil that adds intense heat and pepper flavor to beans, meat, fish, eggs, soups, and stews. Start with one or two drops and add more to taste. Check the bottle for the exact net volume. Store tightly closed in a cool, dry place.
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.
Akashenda is a fiery hot-pepper condiment from Fresh Spices Limited in Uganda — a chili extract pressed from fresh, ripe Ugandan hot peppers such as habanero in oil. Like Rwanda's Akabanga, it is very concentrated: add a few drops to beans, grilled meat and fish, chips, eggs, soup, matoke or greens rather than pouring it on. Start small and build up the heat to taste. Shake before use; keep the cap closed. See bottle for net volume.
Dried rosemary leaves — woody, piney and aromatic. Use them with roast meat, chicken and potatoes, in marinades and rubs, in bread and focaccia, and in tomato-based stews and soups; a few leaves also make a fragrant herbal tea. Crush lightly before adding to release the oils, and use sparingly as the flavour is strong. See pack for net weight; keep sealed, cool and dark.
Cinnamon extract paste in a jar.
Chicken seasoning mix for stews, soups, rice, vegetables, and sauces. Add while cooking and adjust to taste. Net weight: 50 g. Store sealed in a cool, dry place.
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1 Reviews Submitted
Customer 1
Customer
Sep 14, 2025
Ewana I missed Akabanga kbs, and delivery took only 1 day, I was impressed!!
What I Get
1 Reviews Submitted
Customer 1
Customer
Sep 14, 2025
Ewana I missed Akabanga kbs, and delivery took only 1 day, I was impressed!!
What I Get
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