Perfect for Sipping, swallow
We Ship every monday so every shipping batch closes on Friday Dismiss
Our Yellow Garri is a fine to coarse granular flour of varying texture made from cassava tubers (also called cassava roots) which are cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil and eaten in a variety of ways.
$25.00 – $50.00
Perfect for Sipping, swallow
Our White Garrri is a fine to coarse granular flour of varying texture made from cassava tubers (also called cassava roots) which are cleaned after harvesting, grated, water and starch squeezed out of it, left to ferment and then fried either in palm oil or without palm oil and eaten in a variety of ways.
Semovita is a popular food product in Nigeria and other parts of West Africa, made from processed wheat. It is known for its smooth texture and is often used as a starchy accompaniment to various soups and stews. Semovita is a fine, off-white to light yellow flour that, when cooked, becomes a smooth, dough-like consistency.
Pounded yam flour is a convenient alternative to traditional pounded yam, a popular West African staple. Made from dried yams that are finely ground into a smooth powder, this flour simplifies the preparation of pounded yam, providing a quick and easy way to enjoy this beloved dish. It has a mild, slightly earthy flavor that closely resembles that of fresh yams.
Cassava flour is a versatile and widely used flour made from the root of the cassava plant (Manihot esculenta), which is also known as yuca or manioc. It is a staple in many tropical and subtropical regions, particularly in Africa, Asia, and South America. It has a neutral, slightly earthy flavor that allows it to blend seamlessly into both sweet and savory dishes.
Suya powder is a flavourful spice blend originating from West Africa, particularly Nigeria. It is made from a mixture of ground peanuts, ginger, garlic, paprika, onion powder, and other spices, often including cayenne pepper for heat. Suya powder is traditionally used as a dry rub for meat, especially beef, chicken, or goat, to create the popular Nigerian grilled dish known as suya, imparting a rich, spicy, and nutty flavour.
Ground crayfish is a popular ingredient in West African cuisine, particularly in Nigerian cooking. It is made from dried, finely ground crayfish, which are small freshwater crustaceans. This ingredient is prized for its rich, umami flavor and is used to enhance the taste of a variety of dishes, including soups, stews, and sauces. Ground crayfish adds a distinct seafood essence and depth of flavor, making it a staple in many traditional recipes.
Ground dried prawns, Asa in Nigeria and kung haeng in Thai, are used in many African and Asian dishes – and good ones can become addictive. They’re essential in many native soup, Egusi, Afang , Okro and many more including beans and porriage
Waterleaf (Talinum triangulare) is a leafy green vegetable widely used in Nigerian cuisine for its tender texture and mild flavor. It is known for its high water content, which contributes to its name and culinary versatility. Waterleaf leaves are oval-shaped, succulent, and light green in color. They have a delicate texture and are typically used fresh. Waterleaf has a mild, slightly tangy taste with a hint of sweetness, making it suitable for various dishes.
Uziza leaves are a popular ingredient in African cuisine, known for their unique peppery taste and aroma.
It is similar in taste to black peppercorns and is ground before use in soups and stews. The mildly bitter but spicy and aromatic leaves are fairly tough and should be finely shredded or chopped before adding to soups.
Utazi leaves, also known as Gongronema latifolium, are a type of green, leafy vegetable commonly used in Nigerian cuisine. They have a distinctive bitter and slightly sweet taste, which adds depth and complexity to various dishes. Utazi leaves have a unique combination of bitterness and mild sweetness, which enhances the flavor profile of many traditional dishes….
Ugu leaf, scientifically known as Telfairia occidentalis and commonly referred to as fluted pumpkin leaves, is a popular leafy vegetable in Nigerian and West African cuisine. It is valued for its nutritional benefits and versatility in cooking. Ugu leaves are large, broad, and dark green with a slightly glossy surface. They have a tender texture when fresh.
Reviews
There are no reviews yet.