A regulated mixturev of obenetientien, beletete, chilli pepper, rohoje, oburunbebe and adian fruit which have a high nutitional and medicinal vlue used to preper banga soup
Honey beans is a variety of black eyed beans commonly used in West Africa. Delicious when cooked on its own and also used to make bean cakes – moin-moin and akara.
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Also known as sweet peppers or capsicum. They are fruits that belong to the nightshade family. They are low in calories and exceptionally high in Vitamin C and other antioxidants making them an excellent addition to a healthy diet. Used as a staple for alot of West African stews and soups.
An african delicacy. Rich in collagen which is known to help improve skin health, muscle strength and joint pain. Now without the bone, so much easier cook and prepare.
Also known as sweet peppers or capsicum. They are fruits that belong to the nightshade family. They are low in calories and exceptionally high in Vitamin C and other antioxidants making them an excellent addition to a healthy diet. Used as a staple for alot of West African stews and soups.
They belong to the same family as bananas. They are less sweet and starchier than bananas and have to be cooked before eating. They are AIP and Pale friendly and they keep you fuller for longer because of the typr of fibre they contain. They are a good source of complex carbohydrates, vitamins and mineral. They can be steamed, fried or grilled and used as a side dish to many African sauces.
Tuber Vegetable is very much like potatoes or sweet potatoes. Packed with fiber, minerals and vitamins. They can be eated boiled, fried or cooked and made into a doughy paste very much like mash potatoes. Usually eated with stews or soups. AIP and Paleo friendly
Sweet and aromatic elongated pepper which belongs to the nightshade family. An excelleng source of vitamin C, an antioxidant and great for boosting the immune system. Whilst it can be eaten raw, it makes an excellent addition to stews and soups giving it a sweet flavour
chilli pepper that carries quite a bit of heat. It is very commonly used in a lot of West African and Carribbean dishes which require the heat and athe flavour of the scotch bonnet.