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Plantain fufu
Only 10 pieces left
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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.
Afri Pride durum-wheat semolina in a handy 4 lb pack for semo / semovita swallow, semolina porridge and baking. Whisk gradually into hot water and stir over low heat to a smooth, stretchy dough, then serve hot with your favourite soup. Also makes a comforting spiced milk porridge for breakfast. Reseal after use and keep somewhere cool and dry.
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.
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.
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.
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.
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.
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Sep 10, 2026
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