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Description
Golden Tropics Plantain Fufu Flour is an authentic Ghanaian staple for smooth, consistent fufu. 24oz (680g) box — pairs perfectly with soups and stews.
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De Rica is a premium Nigerian double-concentrated tomato paste made from 100% Roma-style tomatoes with only citric acid added — no preservatives, no artificial colour. Thick, deep red and intensely tomatoey, it is the base for jollof rice, obe ata, buka stew, pasta sauce and soups: fry a few spoonfuls with onion and pepper to start the dish. Large tin. Once opened, transfer any unused paste to a covered container and refrigerate.
Concentrated tomato paste for building the base of stews, jollof rice, pilau, pasta sauces and soups. Fry a spoonful with onion, garlic and pepper until the raw edge cooks off and the colour deepens, then continue with your recipe. A store-cupboard essential that adds body, colour and a savoury tomato depth. See pack for net weight; refrigerate after opening.
Wheat digestive biscuits — lightly sweet, crumbly and wholesome, with a mild malty flavour. Enjoy them with tea or coffee, spread with margarine or peanut butter, top with cheese, or crush them for a no-bake cheesecake or pudding base. A versatile everyday biscuit for the whole family. See pack for net weight.
Yellow split peas — vatana or watana — cook down soft and creamy in about 30–40 minutes with no soaking needed. Use them for dhal, thick pea soup, kunde-style stews and samosa filling, or simmer with turmeric, cumin and onion for a comforting side. A quick, filling source of plant protein and fibre; naturally gluten-free. Sold by weight — store somewhere cool and dry.
De Rica double-concentrated tomato paste in a small tin — the right amount for a single pot of jollof rice, stew or sauce. Made in Nigeria from 100% Roma-style tomatoes with only citric acid added and no preservatives. Rich, thick and deeply flavoured; fry with onion and pepper to build the base of almost any West African dish. Refrigerate any leftover paste in a covered container.
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.
Fine cassava (manioc) flour milled from dried cassava root — a naturally grain-free, gluten-free staple used across Central, East and West Africa. Cook it with boiling water into fufu or ubugali, use it to thicken porridge, soups and stews, or swap it one-for-one for wheat flour in pancakes, flatbreads and baked goods. Mild in flavour so it takes on whatever it is cooked with. Store in a cool, dry place and reseal after use. See pack for net weight.
Pounded cassava leaves — known as pondu, sombe, isombe, saka-saka or matembele depending on the country — in a 2.2 lb pack, ready to cook. Simmer slowly with palm oil, onion, leek, aubergine and either peanut butter, smoked fish or meat until tender and rich. Serve with rice, fufu, ubugali or plantain. A green vegetable dish at the heart of Congolese, Rwandan and Angolan home cooking; naturally gluten-free.
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