|Description||Pounded Yam MP. Is a fine blend of flours specially formulated to taste just to like yam.||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.||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.||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|
|Content||Unirice Parboiled Rice has a pale brown colour prior to cooking. This is due to the unique pre-treatment (parboiling), whereby vitamins and nutrition naturally present in rice are largely preserved. Quick and easy to prepare, always come out right.||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.|