Frozen Vegetables

Traditional corndough suitable for African or vegetarian breakfast or wholemeal dishes/porridge. Commonly used in preparing Kooko, Kenkey or Banku (Popular Ghanaian dishes)

Ekwang also known as ekpang nkukwo is a traditional Nigerian and dish native to the Efiks and Ibibios. It is also widely enjoyed in Cameroon. It is made of freshly grated cocoyam, then wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish, red oil and other spices

Well washed bitter leaves with no bitterness. Can be used in preparing pepper soup, vegetable soup

100% natural casssava dough in banana leaves

Jutes leaves, commonly referred to as Ewedu when prepared and in combonation with tomato sauce is eaten alongside common West African staples such as Amala or Eba.

Miondo, otherwise known as cassava sticks: fermented cassava wrapped in leaves and boiled.. Itaa very common staple in West Africa, speicifically from Cameroon.

100% Natural, no additives or preservatives

Hand picked Carefully grown for its tender texture and subtle, delicate flavour. Okra is a very popular vegetable in most West African countries as theyare used in preparing vegetable soups .

100% natural cassava leaves, no addititves or preservatives

While clearly visible as a green leafy vegetable, spinach actually falls into a different food family than many other well-known green leafy vegetables. Perfect for smoothies or vegetable soups

Fresh ugu leaves, also referred to as Pumpkin leaves.

Frozen Water Leaves

Locus Beans are a very popular ingridient in cooking west African dishes such as Efo Riro , pepper sauce and other popular soups

100% natural cassava leaves, no addititves or preservatives

Ugba (also known as Ukpaka in some Igbo dialects) is oil bean seed. It is cooked for long hours and shredded before use in Nigerian meals. You will often see it used in preparing Ugba the meal which is very common in Eastern Nigeria