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Super Cereal Plus is a fortified corn and soya milk blend packed with essential nutrients. This 1.5kg (3.3 lbs) pack is widely used across East Africa to prepare a smooth, nourishing porridge suitable for both children a...
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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.
Akanozo composite flour — ifu y'imvange, a blended flour built around soya beans and cereals — in a 2.2 lb (1 kg) pack. It is a good source of plant protein, B vitamins (including riboflavin, folate, B6 and thiamin) and minerals such as iron, zinc, magnesium, phosphorus and calcium, which makes it popular as a nourishing family porridge and a weaning food. Whisk into water or milk and simmer, stirring, into a smooth uji, then sweeten to taste. Reseal and store in a cool, dry place.
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.
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.
All-purpose wheat flour — ifu y'ingano — a kitchen essential for East African home cooking and baking. Use it for soft chapati and layered chapati, mandazi and half-cake, bread and buns, cakes and biscuits, and for thickening stews and gravies. Sift before use for the lightest results. See pack for net weight; store sealed in a cool, dry place and use within its best-before date.
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.
Akanozo composite flour — ifu y'imvange, a mixed flour of soya beans and cereals — sold by weight. High in plant protein, B vitamins and minerals such as iron, zinc, magnesium and calcium, it is used to cook a nourishing porridge (uji) for children and adults and to enrich plain maize or millet porridge. Whisk into water or milk and simmer, stirring, to a smooth consistency; sweeten to taste. Store sealed in a cool, dry place.
Golden Morn is Nestlé's much-loved breakfast cereal from Nigeria, made from whole maize and dehulled soya beans — about 50% whole grains — and fortified with vitamin A, iron, calcium, protein and fibre. The maize and soy are sourced from Nigerian farms. Just add hot or cold milk and eat straight away, or use it as a quick base for pap / akamu. A filling, nutritious start to the day for children and adults. See pack for net weight (sold in sachets and tins).
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