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Pilau Mix Spice is a traditional East African spice blend used to prepare flavorful pilau rice. Made from a rich combination of aromatic spices, it brings out the authentic taste of pilau, adding depth, warmth, and fragr...
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Royco seasoning container.




Pilau Masala is a bold, aromatic East African spice blend crafted specifically for making pilau rice, the beloved festive dish of Kenya and Tanzania. This perfectly balanced mix of cumin, cinnamon, cardamom, cloves, and black pepper delivers deep, authentic flavor in every pot. An essential spice for any East African kitchen.




CAT Beef Masala is a bold, aromatic spice blend crafted for East African cooking. Perfect for seasoning beef stews, roasts, and grilled meats, this expertly balanced mix delivers rich, authentic flavor in every dish. A must-have pantry staple for lovers of East African cuisine.




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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.




Chicken masala is a balanced curry-style blend — coriander, cumin, turmeric, chilli, ginger, garlic and warm spices — for chicken stew, curry, marinades and roast rubs. Rub it onto chicken pieces with oil and salt before frying or grilling, or fry it in the base of a tomato-and-onion sauce. It works equally well with fish, beans and vegetables. See pack for net weight; store sealed and dry.




Githeri masala is a savoury Kenyan spice mix for seasoning githeri — boiled maize and beans — and other one-pot meals. Fry onion and tomato, stir in the masala, then add the cooked maize and beans and a splash of water and simmer until it comes together. It also works in mukimo, beef and vegetable stews and rice. See pack for net weight; reseal and keep away from heat and moisture.




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.
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