VeSoko African Marketplace
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Description
A blue melamine kitchen serving spoon shaped for dishing up staples — the wide, shallow, teardrop bowl scoops cooked ubugali, rice, matoke, grains, pasta and salad without crushing or squashing them. The short handle has...
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A purple serving scoop for soup (isupu), stew, sauce and porridge. The deep, flat-bottomed bowl lets you portion evenly and spread sauces and toppings, while the short handle gives a secure grip and ends in a hanging hole for storage. Made from durable, break-resistant food-safe plastic — lightweight and easy to wash. Please confirm the exact capacity, material and colour shade with the store.
A 3.2 litre double-wall vacuum flask that keeps tea, coffee, spiced tea, porridge or cold drinks at temperature for hours. The wide mouth makes it easy to fill, pour and clean, and the large capacity suits family breakfasts, church, work sites, travel and events. Rinse with warm water before first use; do not overfill and close the stopper firmly.
The agaseke is Rwanda's iconic lidded "peace basket", handwoven in a tight coil from sisal and sweetgrass and finished with a conical lid. Traditionally given at weddings and to welcome guests as a symbol of unity and generosity, it also works beautifully as decor or for storing small items. Each basket is made by hand, so the pattern, colours and exact size vary slightly. Keep away from prolonged damp; dust with a soft brush.
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.
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.
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.
Nana Herbal Mouth Wash is an all-natural liquid oral rinse made in Uganda by Nana Herbal Products U Ltd, in a 60 ml bottle with a green label and cap. It is alcohol-free and made without harsh synthetic chemicals, and is traditionally used to freshen breath and support everyday oral hygiene — the maker markets it for bad breath, sensitive teeth, and sore or bleeding gums, with a formula intended to act on oral bacteria and inflammation and help reduce plaque. Swish a small amount around the mouth after brushing, then spit out; do not swallow. This is a herbal hygiene product, not a substitute for dental treatment — see a dentist for persistent tooth or gum problems. Keep out of reach of young children.
Sorghum flour — ifu y'uburo — for traditional porridge, uji and fermented drinks such as obushera and amahewu. It has a mild, earthy flavour and is naturally gluten-free, with useful fibre and iron. Whisk into water and simmer, stirring, into a smooth porridge, then sweeten and add milk to taste; or leave to ferment lightly for a tangy drink. Blends well with millet and maize flour. See pack for net weight and keep sealed in a cool, dry place.
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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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