VeSoko African Marketplace
Shop African groceries, fashion, beauty, hair care, home goods, and gifts from verified sellers serving the African diaspora.
Tea masala is a fragrant ground blend — usually cardamom, ginger, cinnamon, cloves and black pepper — for East African spiced tea. Add a small pinch to the pot as you brew black tea with milk and sugar, or to taste; a little goes a long way. It can also be stirred into cakes, mandazi dough and porridge for a warm, spiced note. See pack for net weight; store sealed, cool and dark.
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.
Finely milled white maize flour for cooking kawunga / posho — also called ugali, nsima, bugali or sadza — the firm maize meal eaten across East and Central Africa with greens, beans, meat and fish stews. Add to boiling water and stir hard until thick and smooth, then let it steam a few minutes. Also makes a light maize porridge for breakfast. Naturally gluten-free. 10 kg bag for busy households and caterers; keep sealed in a cool, dry place.
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.
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.
Finely ground roasted peanut (groundnut) flour in a large pack for households that cook groundnut dishes often. High in plant protein and healthy fats, it thickens and enriches groundnut soup and stew, spinach and vegetable sauces, and one-pot stews, and stirs into porridge, smoothies and baking for a protein boost. Add towards the end of cooking and simmer gently so it does not catch. Reseal and store somewhere cool and dry.
Finely ground roasted peanut (groundnut) flour — a rich source of plant protein and healthy fats, and a staple thickener and flavour base in African cooking. Stir it into groundnut soup and stew (nkatenkwan), spinach and vegetable sauces, or vegetable stews to add body and a deep nutty taste; blend into porridge, smoothies and baked goods for extra protein. Small pack. Keep sealed in a cool place and use within a few weeks of opening for the freshest flavour.
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.
Unrefined red palm oil in a 5.5 L container — the economical size for households that cook African food often, and for small caterers. Deep orange-red with a rich, earthy flavour; sets semi-solid when cool and clears when warmed. Use for soups and stews, jollof rice, beans and frying. Decant smaller amounts for daily use and keep the container sealed, away from heat and light.
Instant honey and ginger drink crystals — stir a spoonful into hot water for a fast, warming ginger tea with no brewing, steeping or straining. Handy for the office, travel and cold-season comfort, and soothing for the throat. Adjust the strength to taste and top with hot water. See pack for net weight and number of servings.
A fortified corn-soy blend (CSB) that cooks into a smooth, high-energy porridge enriched with vitamins and minerals. Widely used across East Africa as a nourishing uji for children, nursing and expectant mothers, older people and anyone recovering their strength — but also simply a filling, affordable breakfast. Whisk into water, simmer while stirring for several minutes until thick, then sweeten and add milk to taste. See pack for net weight and full preparation guidance.
Dormans is Kenya's oldest coffee roaster, founded in Nairobi in 1950, and today one of East Africa's leading roasters and exporters. This instant coffee is made from Kenyan-grown Arabica beans for a smooth, full-bodied cup — just stir a spoonful into hot water, and add milk and sugar to taste. Also good in coffee cake, tiramisu and iced coffee. See jar for net weight; keep tightly closed and dry.
Happiness organic herbal tea — a caffeine-free herbal infusion to enjoy any time of day, including the evening. Steep in hot water for a few minutes and drink plain or with honey. Light and soothing. See pack for the blend and number of bags.
Dried pinto beans with a creamy texture and mild, earthy flavour when cooked. Soak for a few hours or overnight, then simmer with onion, tomato, garlic and spices until soft for bean stew, githeri, rice and beans, or refried beans. A good source of plant protein and fibre and naturally gluten-free. Sold by weight — sort, rinse and store the dry beans somewhere cool and dry.
Unrefined red palm oil in a 550 ml bottle. Pressed from the fruit of the oil palm, it has a deep orange-red colour and a distinctive earthy flavour, and it sets semi-solid when cool and turns clear when warmed. It is the base for West and Central African soups and stews — banga, egusi, ogbono, ofe akwu — as well as jollof rice, beans, fried plantain and Central African greens. Use in place of, or alongside, other cooking oils.
Nestlé Cerelac is a smooth, iron-fortified infant cereal designed as a first food from around 6 months of age (check the box for the exact variant, flavour and age guidance). It is enriched with iron, vitamins and minerals to support a baby's growth. Prepare with cooled, previously boiled water or your baby's usual milk, stirring to a smooth consistency, and feed soon after making. Always follow the on-pack preparation, hygiene and storage instructions.
Ola Ola instant pounded yam flour gives you smooth, stretchy, lump-free pounded yam (iyan) in minutes, with the taste and aroma of the freshly pounded version and none of the work. Pour into boiling water (roughly 400 ml per 125 g), stir hard, then cover and cook on low for 3–4 minutes, adding a little water or flour to reach the dough thickness you like. Serve hot with egusi, efo riro, ogbono, vegetable soup or any Nigerian stew. See pack for net weight.
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.
Safari Pure is a Tanzanian black tea — bold, brisk and dark-brewing, the kind of strong cup East African tea drinkers expect. Boil the leaves (or bags) with water, then with milk and sugar for chai; add ginger, cardamom or tea masala for spiced tea. Steep on its own for a strong black cup. See pack for net weight and whether loose leaf or bags; store sealed and away from strong smells.
Wholesale 50 lb sack of dried yellow beans — an East African favourite for slow-cooked bean stew (maharage) served with rice, chapati, ugali, matoke or plantain. Soak, then simmer with onion, tomato and a little oil until the beans are soft and the sauce is thick and creamy; mash some of the beans for extra body. High in protein and fibre. Bulk size for large families, caterers and resellers; store sealed and dry.
Tea masala is a fragrant ground blend — usually cardamom, ginger, cinnamon, cloves and black pepper — for East African spiced tea. Add a small pinch to the pot as you brew black tea with milk and sugar, or to taste; a little goes a long way. It can also be stirred into cakes, mandazi dough and porridge for a warm, spiced note. See pack for net weight; store sealed, cool and dark.
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.
Finely milled white maize flour for cooking kawunga / posho — also called ugali, nsima, bugali or sadza — the firm maize meal eaten across East and Central Africa with greens, beans, meat and fish stews. Add to boiling water and stir hard until thick and smooth, then let it steam a few minutes. Also makes a light maize porridge for breakfast. Naturally gluten-free. 10 kg bag for busy households and caterers; keep sealed in a cool, dry place.
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.
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.
Finely ground roasted peanut (groundnut) flour in a large pack for households that cook groundnut dishes often. High in plant protein and healthy fats, it thickens and enriches groundnut soup and stew, spinach and vegetable sauces, and one-pot stews, and stirs into porridge, smoothies and baking for a protein boost. Add towards the end of cooking and simmer gently so it does not catch. Reseal and store somewhere cool and dry.
Finely ground roasted peanut (groundnut) flour — a rich source of plant protein and healthy fats, and a staple thickener and flavour base in African cooking. Stir it into groundnut soup and stew (nkatenkwan), spinach and vegetable sauces, or vegetable stews to add body and a deep nutty taste; blend into porridge, smoothies and baked goods for extra protein. Small pack. Keep sealed in a cool place and use within a few weeks of opening for the freshest flavour.
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.
Unrefined red palm oil in a 5.5 L container — the economical size for households that cook African food often, and for small caterers. Deep orange-red with a rich, earthy flavour; sets semi-solid when cool and clears when warmed. Use for soups and stews, jollof rice, beans and frying. Decant smaller amounts for daily use and keep the container sealed, away from heat and light.
Instant honey and ginger drink crystals — stir a spoonful into hot water for a fast, warming ginger tea with no brewing, steeping or straining. Handy for the office, travel and cold-season comfort, and soothing for the throat. Adjust the strength to taste and top with hot water. See pack for net weight and number of servings.
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