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| Settings | Peppersoup Spices - Bigi Mama remove | Peak Evaporated Milk 170 gr remove | Palm sauce Ruker 800 gr remove | Trofai Palm Sauce 800g remove | MP Cassava Flour 910G remove | Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove |
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| Name | Peppersoup Spices - Bigi Mama remove | Peak Evaporated Milk 170 gr remove | Palm sauce Ruker 800 gr remove | Trofai Palm Sauce 800g remove | MP Cassava Flour 910G remove | Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove |
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| SKU | 27022 | 8716200673259 | 6034000006001 | 3700019511197 | 5036990012223 | |
| Rating | ||||||
| Price | 24,99 lei | 10,99 lei | 36,99 lei | 34,99 lei | 37,99 lei | 18,99 lei |
| Stock | 4 in stock | 2 in stock | 19 in stock | Out of stock | 16 in stock | |
| Availability | 4 in stock | 2 in stock | 19 in stock | Out of stock | 16 in stock | |
| Add to cart | ||||||
| Description | Peak evaporated Milk is made from high quality Fresh milk in Holland since 1954. It can be used for various purposes – as a coffee/tea Whitener for a delicious rich taste, for baking & cooking in place of cream | Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis) tree. It forms an important ingredient in stews and sauces in African cuisine | Palm nut fruit concentrate sauce for soup. Trofai palm nut fruit concentrate is made from freshly squeezed palm nut fruit juice. No preservatives added. Used in the preparation of palm nut fruit soup, a very popular West African soup. | 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. | ||
| Content | Cassava Flour from MP is a fine quality flour that can serve as a good substitute for wheat flour, especially for making bread, pastries, pasta, and dumplings. Cassava flour comes from ground cassava root. It's fine and powdery and the taste is slightly nutty and earthy. It can easily be swapped for all-purpose flour in gluten-free baking. | |||||
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