This product is appropriate for making corn flatbread with a crunchy texture on the outside and a soft dough.
It’s special for fried and roasted recipes. Its culinary diversity allows preparing dishes such as corn flatbread, Arepas, Tortillas, Tamales, stuffed flatbreads, pastries, and custard, among others.
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| Settings | Harina Pan Yellow Mais Flour remove | White Gari (Jar) AFROASE remove | Pounded Yam Bigi Mama 1.5KG remove | Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove | Harina PAN White Mais Flour remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove |
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| Name | Harina Pan Yellow Mais Flour remove | White Gari (Jar) AFROASE remove | Pounded Yam Bigi Mama 1.5KG remove | Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove | Harina PAN White Mais Flour remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove |
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| SKU | 739907002069 | 8719497393213 | 9614000363006 | |||
| Rating | ||||||
| Price | 27,99 lei | 32,99 lei | 62,99 lei | 18,99 lei | 27,99 lei | 14,99 lei |
| Stock | Out of stock | Out of stock | Out of stock | Out of stock | ||
| Availability | Out of stock | Out of stock | Out of stock | Out of stock | ||
| Add to cart | ||||||
| Description | Ngai ngai are the young leaves from the Rosella shrub (related to hibiscus). They can be steamed or stir-fried and are known as red sorrel in the Pacific. A bunch of sorrel can be substituted for ngai ngai and will compliment any Australian freshwater fish. | Ewedu (Cochorus olitorius) is one of those green leafy vegetables rich in minerals, vitamins and antioxidants. It contains loads of iron, calcium, sodium, phosphorus, potassium, proteins, fibers, Vitamins A, C and E, riboflavin, niacin and folate. Ewedu soup is a simple Nigerian dish made with ewedu leaves (also known as jute or molokhia leaves) as the key ingredient. The leaves are typically simmered in boiling water with ingredients such as egusi (ground African melon seeds), ground crayfish, bouillon cubes, kaun (potash), and irú (locust beans). Traditionally, the soup is pounded using a special soup broom called ljabe until a semi-pureed consistency is achieved, although nowadays it is more often prepared with a hand blender or a jug blender as it is more convenient. In Nigeria, this dish is typically made by the Yoruba people, and it is usually accompanied by stew, meat, and African fufu (swallow foods) such as amala, semo, pounded yam, or eba on the side. | ||||
| Content | This product is appropriate for making corn flatbread with a crunchy texture on the outside and a soft dough. It’s special for fried and roasted recipes. Its culinary diversity allows preparing dishes such as corn flatbread, Arepas, Tortillas, Tamales, stuffed flatbreads, pastries, and custard, among others. | |||||
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| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A |
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