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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 a...
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Produced by: SINA Gerard / Enterprise URWIBUTSO Headquarters: Nyirangarama, Rwanda P.O. Box: 3652 Kigali - Rwanda Contact: Local: 2999 Tel: +250 788 136 999 / +250 788 300 008 / +250 788 305 122
Akabanga hot chilli oil for adding intense heat to dishes.
Cinnamon extract paste in a jar.
Agashya bottled condiment.
Onga Icyatsi seasoning sachet.
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.
Royco Mchuzi Mix, made by Unilever in Kenya, is East Africa's best-known seasoning powder for stews and sauces. It blends corn starch, salt, sugar and a beef-style flavour with coriander, turmeric, ginger, garlic, cumin and cinnamon, so a spoonful adds savoury depth, a warm colour and a fuller aroma. Stir it into beef, chicken or fish stew, sukuma wiki and other greens, rice, potatoes and arrowroot. Small pack; reduce added salt to suit. See pack for net weight.
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.
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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.
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 flavour — that you dilute with cold water, roughly one part squash to four or five parts water, to taste. Serve chilled over ice as an everyday soft drink, mix into fruit punch, or use as a base for cocktails and mocktails. Shake before use and refrigerate once opened. See bottle for net volume.
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