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Cholesterol FREE: Naturally Gluten FREE and Non-GMO USDA Certified Organic
GREAT DISHES: Rice and Beans, Chili Cooked in savory broth, Frijoles Refritos and Creole, many Indian dishes with spices, Desired ingredient for Vegetable and or bean soup mix.
FIBER & PROTEIN: Rich in dietary FIBER and PROTEIN good source of Vitamin & Minerals
CLEAN: Safe and clean Ready to cook, Sprout-able 100% Not guaranteed thats the nature of the bean
Firm TEXTURE: Holds its shape while cooking Non-irradiated Vegan Delight
WAAKYE LEAF are red sorghum leaves very popularly used in West Africa especially Ghana
Adding these Waakye leaves to the rice and bean dish of your choice will literally spice up your meal and benefit from all their nutritious goodness.
Add the leaves to soups, stews, or add to the water for pasta.
Waakye leaves are loaded with antioxidant good for your health in protecting against the conditions that give rise to a variety of diseases like cancer, diabetes, hypertension, heart disease, obesity, hypertension, and cataract
In Nigeria, the green Tatashe are prized for use in ‘Designer’ stew or Ayamashe or Ofada Sauce. This is a green stew made from a range of green peppers – scotch bonnets, habaneros, tatashe, pettie belle or bell peppers cooked down with onions, fermented seeds and other seasoning. The meats – a variety of beef, offal and sometimes dried fish lend the name designer stew to this aromatic dish.
Description:
This fresh Turmeric with an earthy flavor adds a distinctive quality taste and richness to your food.
It is packed with antioxidants, rich in dietary fibre, iron, potassium.
Ideal for flavoring curries and fries, mustards, butters, cheese.
It can also be used as a natural food dye.
Description : Akabanga is a popular Rwandan-made hot chili oil. Used on a wide varieties of dishes , the chili oil is great on anything including eggs, meat, fish, stews, salads and soups. The oil is made of 80% extract of mix varieties of African grown Scotch Bonnet or Habanero peppers and 20% of vegetable oil (sunflower or olive). Akabanga can both be used as a condiment or as a cooking ingredient. Its heat ranges largely over 150,000 Scoville Heat Units. Akabanga’s taste is amazingly delicious, and surprisingly its heat doesn’t linger in the mouth like other hot sauces available on the market. Despite its sharpness Akabanga does not cover the taste of food, but adds a pleasant background in it. Just add a few Akabanga oil drips in your meal and that’s enough for a real spicy kick! Yet so delicious… “Look out, sriracha. If Akabanga ever makes it to the U.S.A., the heat will definitely be on. I mean, its little eyedropper bottle packaging alone could be cult-worthy, not to mention its unique flavor and kick.” Heat Level: Medium-hot, depending on your tolerance.
Garri is a staple for traditional African dishes. It is made from granulated cassava (processed cassava tuber) it goes through different stages of process before it is finally ready to be consumed.
It can be eaten as fufu with swallow or stew. You can also enjoy drinking it with milk and sugar.
Contents :
Malta Guiness (4 cans)
Smokey grilled Turkey/Chicken (500g)
Yam (1kg-1.5kg)
Short bread biscuits (100g)
Spicy Kuli Kuli (1pk)
Crunchy Groundnut (500g)
Cameroun Pepper (100g)
Honey beans (1kg)
White garri (1kg)
Hand peeled Egusi melon seed (500g)
Blended crayfish (100g)
Palm oil (1Litre)
Description:
This neatly deboned Hake Smoked Round Fish also known as Eja Kika or Panla. It is one of the most famous fish in Nigeria and other west African countries. It can be used to cook varieties of soups and stews giving the meal a distinct taste. It is easy to cook and is high in nutrients.
This preorder Guinea fowls are one of the tastiest and most nutritious meats, you can eat them as a snack with suya pepper and drink or pair with any food of your choice. It is first seasoned with fresh pepper mix containing ginger, garlic, herbs,seasoning cubes and salt.
To preserve your roasted guinea fowl for a longer time, keep them wrapped up in a layer of foil paper , tied in a plastic bag or ziploc bag and kept in the freezer. You can cut them up into 4 equal parts before storing.
Description: Tatase is a popular soup ingredient in many Nigerian cuisines. It gives soups the reddish fresh look and flavor. Tatashe – originally spelt as ‘tatase’ – is the Yoruba name for “big red pepper”, good for stews / sauce or in salads when de-seed.
Description: Shombo has a very rich flavour and the heat of the peppers is more warming than biting. To control the heat, remove the seeds from some or all of the cayenne pepper. Depending on choice you can chose not to grind the pepper and onions to a very smooth paste.
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Nutmeg powder pure100% (50g) 
Weightloss Complete Set 
Ugwu Fresh Leaf (Ugu Pumpkin Leaves) 70g 
Turkey Wings 5kg 
Hand peeled Egusi Seed (500g) 
