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Tropiway cocoyam fufu flour combines mashed cocoyam—a tropical root crop—with cassava and saffron to create an authentic base for preparing fufu. This traditional West African staple and Ghana's beloved national dish ser...
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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.
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.
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.
Parle-G original glucose biscuits — light, crisp and gently sweet, made for dunking in tea or chai. One of the best-selling biscuits in the world and a familiar tea-time and lunchbox treat across East Africa and the Indian Ocean. This is a multipack of individual sleeves, handy for families, sharing and resale. See pack for the number and size of sleeves.
Whole dried soya beans in a 10 lb bag — a versatile, economical source of plant protein. Soak overnight, then boil to make fresh soy milk and tofu, roast for a crunchy snack, grind into soy flour, or add to stews and soups. High in protein and fibre and naturally gluten-free. Sort and rinse before cooking; store the dry beans sealed in a cool, dry place.
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.
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.
Broken, cracked maize kernels for slow-cooked githeri, samp, isyaga and hearty corn porridge. Rinse, then soak for a few hours and simmer with beans, onion and a little oil until tender for a filling one-pot meal; or cook down soft with milk and sugar for breakfast. High in fibre and naturally gluten-free. Sold by weight — store somewhere cool and dry and use within a few months for best texture.
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Cassava flour / Lafun / Akpu in various sizes and or quantities by Nina. Nina International Cassava Flour is gluten-free and acts great as a thickener for soups and gravies, or can be used as a flour substitute in gluten-free baking recipes. Cassava flour is richer in fibre, protein, and minerals than wheat flour. GLUTEN FREE. Product of Ghana. Great for eating with vegetable and draw soups.
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