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Kaunga Safi Maize Flour is a high-quality maize flour used to prepare staple dishes such as ugali. Made from carefully selected maize, it delivers a smooth texture and authentic taste. This 10kg (22 lbs) bag is perfect f...
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Pate Jaune yellow maize flour in a wholesale 50 lb sack (umufuka). Milled from yellow corn, which carries more natural colour and beta-carotene than white maize, it cooks into a warm-toned ugali, posho, nsima or bugali to serve with greens, beans, meat and fish stews, and also makes a rich yellow maize porridge for breakfast. Add to boiling water and stir firmly until thick and smooth, then let it steam a few minutes. Naturally gluten-free. Bulk size for large families, caterers and resellers; store the sack sealed in a cool, dry place away from moisture and pests.
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.
Igisura is the Kinyarwanda name for stinging nettle (Urtica dioica), a hardy wild green that grows in damp soil. Sold here dried, it is a nutrient-dense leaf — rich in vitamins A, C and K and folic acid, and high in iron, magnesium, calcium and potassium. Once dried or cooked it no longer stings. Simmer it like spinach or isombe with onion and a little oil as a side dish, add it to soups and stews, or steep a spoonful in hot water for several minutes as a herbal nettle tea. Rinse before use; store the dried leaf 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.
Akanozo Ifu y'Amamera is a 1 kg package of malted sorghum flour from Rwanda, produced by SINA Gérard / Entreprise Urwibutso. Known in French as farine de sorgho malté, this flour can be used to prepare traditional sorghum porridge and other sorghum-based recipes. It is a traditional Rwandan flour suitable for everyday family meals.
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.
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.
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.
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