{"title":"Dried Leaves and African Green Vegetables","description":"\u003cp\u003eGreen leaves are at the heart of dishes from Congo, Cameroon, Senegal and Madagascar. Pounded cassava leaves for pondu and saka saka, bitter ndolé leaves for Cameroon's national dish, Malagasy brèdes, Senegalese lalo: this collection brings together dried or canned African green vegetables that NKOSI delivers throughout France.\u003c\/p\u003e\u003ch2\u003eThe Main Families of Leaves\u003c\/h2\u003e\u003cp\u003eCassava leaf (pondu, saka saka, ravitoto) is cooked for a long time with palm oil and smoked fish. Ndolé, Cameroon's bitter leaf, is blanched then simmered with peanut paste and meat or prawns. Lalo, ground baobab leaf, binds Senegalese sauces and thiéré. Malagasy brèdes (mafana, mustard greens, anamadinika) are sautéed with garlic. Djeka and soursop leaves are consumed as an infusion.\u003c\/p\u003e\u003ch2\u003ePreparing Dried Leaves\u003c\/h2\u003e\u003cp\u003eDried leaves are rehydrated for one to two hours in warm water before cooking. Allow a long cooking time, at least forty-five minutes, for cassava leaves and ndolé. Our detailed recipes: \u003ca href=\"\/en\/blogs\/culture-africaine\/pondu-saka-saka\"\u003epondu and saka saka\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-pondu-rdc-variantes\"\u003evariations of pondu in the DRC\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eThe Essential Complements\u003c\/h2\u003e\u003cp\u003eThese dishes are cooked with \u003ca href=\"\/en\/collections\/sauces-pates-africaines\"\u003ered palm oil and African pastes\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/poissons-fumes-seches-dafrique\"\u003esmoked and dried fish\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003eAfrican spices and condiments\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eHow do you rehydrate dried cassava leaves?\u003c\/h3\u003e\u003cp\u003eSoak them for one to two hours in warm water, rinse, then cook them for at least forty-five minutes with palm oil and smoked fish.\u003c\/p\u003e\u003ch3\u003eWhat is the difference between pondu and ndolé?\u003c\/h3\u003e\u003cp\u003ePondu (saka saka) is prepared with cassava leaves, a Congolese dish. Ndolé is a Cameroonian bitter leaf, cooked with peanut paste.\u003c\/p\u003e\u003ch3\u003eWhere can you buy cassava leaves and ndolé in France?\u003c\/h3\u003e\u003cp\u003eNKOSI sells dried cassava leaves, canned ravitoto, ndolé and brèdes on nkosiagro.com, with free delivery from 39 € to a pickup point.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do you rehydrate dried cassava leaves?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Soak them for one to two hours in warm water, rinse, then cook them for at least forty-five minutes with palm oil and smoked fish.\"}}, {\"@type\": \"Question\", \"name\": \"What is the difference between pondu and ndolé?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Pondu (saka saka) is prepared with cassava leaves, a Congolese dish. Ndolé is a Cameroonian bitter leaf, cooked with peanut paste.\"}}, {\"@type\": \"Question\", \"name\": \"Where can you buy cassava leaves and ndolé in France?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"NKOSI sells dried cassava leaves, canned ravitoto, ndolé and brèdes on nkosiagro.com, with free delivery from 39 € to a pickup point.\"}}]}\u003c\/script\u003e","products":[{"product_id":"feuille-de-manioc-ravitoto-codal","title":"CODAL ravitoto, canned crushed cassava leaves, Madagascar, 420 g","description":"\u003cp\u003eCODAL ravitoto is young crushed cassava leaves, canned: the key ingredient of ravitoto, one of Madagascar's best-known dishes. The leaves are already crushed, which saves the long work with a pestle. 420 g can.\u003c\/p\u003e\n\u003ch2\u003eWhat is ravitoto?\u003c\/h2\u003e\n\u003cp\u003eIn Malagasy, ravitoto refers to crushed cassava leaves, and by extension the dish made from them. The most famous is ravitoto sy henakisoa, a stew of cassava leaves with pork, served with white rice. Similar dishes exist elsewhere in Africa, such as Congo's pondu or Mozambique's matapa, but their recipes differ.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eBrown pieces of pork, then cover with water and let simmer.\u003c\/li\u003e\n\u003cli\u003eAdd the contents of the can, a little garlic and ginger, and salt moderately: the can already contains salt.\u003c\/li\u003e\n\u003cli\u003eLet simmer over low heat, stirring occasionally, until the liquid has reduced.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eBeef or smoked fish sometimes replace the pork, and a coconut milk version softens the slightly bitter taste of the leaves. The full \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-ravitoto-malgache\"\u003eravitoto\u003c\/a\u003e recipe is on the blog, along with the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-matapa\"\u003ematapa\u003c\/a\u003e recipe. The other Malagasy products are in the \u003ca href=\"\/en\/collections\/epicerie-malgache\"\u003eMalagasy grocery\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eIn the same section: \u003ca href=\"\/en\/products\/bredes-sauvages-codal\"\u003eCODAL wild brèdes (Anamadinika)\u003c\/a\u003e and \u003ca href=\"\/en\/products\/bredes-moutarde\"\u003eCODAL mustard brèdes (Anatsonga)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CODAL, Madagascar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 420 g can\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e young cassava leaves, water, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e energy 37 kcal, fat 1.1 g, carbohydrates 2.3 g of which sugars 0.8 g, fibre 3.7 g, protein 2.5 g, salt 0.99 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep the can in a dry place away from heat; best-before date on the bottom of the can. Once opened, transfer the rest to a closed container, refrigerate, and consume it quickly\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CODAL","offers":[{"title":"400g","offer_id":49183296651598,"sku":"NK_98_49183296651598","price":9.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuille-de-manioc-ravitoto-codal-nkosi-agro.webp?v=1774099366"},{"product_id":"bredes-mafana-codal","title":"Brèdes mafana CODAL, Madagascar canned greens for romazava, 400 g","description":"\u003cp\u003eBrèdes mafana CODAL are cooked mafana leaves, canned in Madagascar. Three ingredients: brèdes, water, salt. They are ready to join a romazava, the Malagasy national stew, or a simple brèdes broth. 400 g can.\u003c\/p\u003e\n\u003ch2\u003eWhat is brède mafane?\u003c\/h2\u003e\n\u003cp\u003eIt is a vegetable plant with small yellow flowers, which the can identifies by its botanical name, Spilanthes acmella (botanists now say Acmella oleracea). In Madagascar it is called anamalaho; in Réunion, brède mafane; in Brazil, jambu; in English, toothache plant; in German, Parakresse. Mafana means “hot” in Malagasy: the leaves, and above all the flowers, cause a sharp tingling in the mouth, followed by a slight numbness. That is normal, and it is what people look for in a romazava.\u003c\/p\u003e\n\u003ch2\u003eHow to cook them?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eBrown the meat (beef, or zebu in Madagascar) with onion, garlic, ginger and tomato.\u003c\/li\u003e\n\u003cli\u003eCover with water and simmer for 45 minutes to 1 hour, over low heat.\u003c\/li\u003e\n\u003cli\u003eDrain the brèdes and add them at the end of cooking: they are already cooked, they just need reheating in the broth.\u003c\/li\u003e\n\u003cli\u003eServe with white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eEven simpler: pan-fry them for a few minutes with an onion, garlic and ginger, as a side dish. They are already salted: taste before seasoning.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/riz-thai-parfume-lotus\"\u003eLOTUS fragrant Thai rice\u003c\/a\u003e to serve alongside. From the same cannery: \u003ca href=\"\/en\/products\/feuille-de-manioc-ravitoto-codal\"\u003eRAVITOTO CODAL cassava leaves\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bredes-moringa-codal\"\u003ebrèdes moringa\u003c\/a\u003e and \u003ca href=\"\/en\/products\/petites-aubergines-malgaches-codal\"\u003esmall Malagasy aubergines\u003c\/a\u003e. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-romazava-madagascar\"\u003eromazava\u003c\/a\u003e recipe is on the blog. The whole range: \u003ca href=\"\/en\/collections\/epicerie-malgache\"\u003eMalagasy grocery\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CODAL, cannery in Antananarivo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 400 g can\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e brède mafane, water, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Madagascar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e at room temperature before opening, date printed on the bottom of the can. After opening, refrigerate in a closed, non-metallic container and consume within the following days.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 54 kJ (13 kcal), fat 0.7 g of which saturates 0 g, carbohydrate 0 g of which sugars 0 g, fibre 1.6 g, protein 1.6 g, salt 1.1 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CODAL","offers":[{"title":"400g","offer_id":49405649813838,"sku":"NK_1285_49405649813838","price":9.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bredes-mafana-codal-nkosi-agro.webp?v=1774100810"},{"product_id":"bredes-moringa-codal","title":"Brèdes de moringa CODAL, canned leaves from Madagascar, 400 g","description":"\u003cp\u003eBrèdes de moringa CODAL are moringa leaves (\u003cem\u003eMoringa oleifera\u003c\/em\u003e) already cooked, canned in water and salt. Just reheat them for a traditional Madagascar dish, served with white rice. 400 g can.\u003c\/p\u003e\u003ch2\u003eWhat are brèdes de moringa?\u003c\/h2\u003e\u003cp\u003eIn the Creole cuisine of the Indian Ocean (Madagascar, Réunion, Mauritius, Seychelles), brèdes are the whole family of tender leafy vegetables, cooked as a broth or sautéed. These brèdes are made with the leaves of the moringa, a tree called ananambo in Malagasy. The CODAL can offers them already cooked, ready to reheat, with no picking or prior cleaning needed.\u003c\/p\u003e\u003ch2\u003eHow to prepare them?\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eDrain the brèdes.\u003c\/li\u003e\n\u003cli\u003eSauté a sliced onion and a clove of garlic in a little oil.\u003c\/li\u003e\n\u003cli\u003eAdd the brèdes and simmer for 5 to 10 minutes with a little already-cooked meat or fish, adjusting the water to the desired consistency.\u003c\/li\u003e\n\u003cli\u003eServe hot, with white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\u003cp\u003eFor a more classic brèdes broth, \u003ca href=\"\/en\/products\/bredes-mafana-codal\"\u003ebrèdes mafana CODAL\u003c\/a\u003e are the traditional base of romazava, the Malagasy national dish: our \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-romazava-madagascar\"\u003earticle on romazava\u003c\/a\u003e explains the recipe. Serve your brèdes de moringa with \u003ca href=\"\/en\/products\/riz-casse-1-fois-orchidee\"\u003eORCHIDÉE broken rice\u003c\/a\u003e, and discover more specialities in our \u003ca href=\"\/en\/collections\/epicerie-malgache\"\u003eMalagasy grocery\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CODAL (Madagascar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e brèdes de moringa, water, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Madagascar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e at room temperature before opening, away from light; after opening, refrigerate and consume promptly\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CODAL","offers":[{"title":"400g","offer_id":49405658726734,"sku":"NK_1283_49405658726734","price":9.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bredes-moringa-codal-nkosi-agro.webp?v=1774100833"},{"product_id":"thiere-lalo-500-g-tantie","title":"Thiéré lalo TANTIE, fine-grain millet couscous of Senegal, 500 g pack","description":"\u003cp\u003eThiéré, or bassy, is the millet couscous of Senegal. TANTIE's version is fine grain, made of 70% millet from Senegal and 30% maize, and is prepared simply with boiling water. 500 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhy “lalo”?\u003c\/h2\u003e\n\u003cp\u003eIn Senegal, lalo is the baobab leaf powder mixed into millet couscous to give it a binding texture. This pack is named thiéré lalo, but its ingredient list does not contain lalo: only millet and maize. For the traditional recipe, add the lalo, the baobab leaf powder, yourself.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eThe pack instructs you to add boiling water, cover and let it swell. Then fluff it with a fork, with a little butter or oil, and stir in a spoonful of lalo if you have some. Thiéré goes with mutton in sauce, chicken, fish or vegetables, and can replace rice or pasta. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-lalo-senegalaise\"\u003elalo sauce\u003c\/a\u003e is on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/thiacry-500-g-tantie\"\u003eTANTIE thiakry\u003c\/a\u003e for dessert, another medium-grain millet semolina, or \u003ca href=\"\/en\/products\/thiere-de-mil-keba\"\u003eKEBA millet thiéré\u003c\/a\u003e. \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e has its own range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (distributed by Haudecœur)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, fine grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 70% millet from Senegal, 30% maize\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list; millet and maize are not gluten-containing cereals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e energy 1,522 kJ (360 kcal), fat 3.6 g of which saturates 0.6 g, carbohydrates 68 g of which sugars less than 0.5 g, fibre 6.7 g, protein 10 g, salt less than 0.01 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"500g","offer_id":49467266007374,"sku":"NK_472_49467266007374","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/thiere-lalo-500-g-tantie-nkosi-agro.webp?v=1774102855"},{"product_id":"feuille-de-djeka-afrique-camby","title":"CAMBY djeka leaf, traditional Ivorian infusion, 100 g","description":"\u003cp\u003eCAMBY djeka leaf is a dried plant from West Africa, traditionally prepared as an infusion in Côte d'Ivoire. It is boiled, then strained before drinking, hot or warm. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is djeka?\u003c\/h2\u003e\n\u003cp\u003eDjeka is the vernacular name, mainly used in Côte d'Ivoire, for the plant Alchornea cordifolia, a shrub of Africa's tropical forests and forest galleries, which readily grows along riverbanks. In Dioula, it is called «coyiranbourou»; in Bambara, «koyiran boulou». Infused, its dried leaves give a drink with a vegetal, slightly woody taste.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eUse a small handful of dried leaves, about 5 to 10, for 500 ml of water. Bring to the boil for 10 to 15 minutes, then strain before serving. The herbal tea is drunk hot or warm, plain.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eTo discover other traditional West African herbal teas, head to the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eteas and infusions\u003c\/a\u003e section. NKOSI also offers a \u003ca href=\"\/en\/products\/feuille-de-djeka-number-one\"\u003eNUMBER ONE djeka leaf\u003c\/a\u003e in a 50 g bag and a \u003ca href=\"\/en\/products\/graine-de-djeka-afrique-number-one\"\u003eNUMBER ONE djeka seed\u003c\/a\u003e, another part of the same plant.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CAMBY\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g, whole dried leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients and allergens:\u003c\/strong\u003e refer to the label on the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Côte d'Ivoire\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eThis traditional herbal tea is generally not recommended during pregnancy. If in doubt, ask a healthcare professional for advice before consuming it.\u003c\/p\u003e","brand":"CAMBY","offers":[{"title":"100g","offer_id":55174997377358,"sku":"NK_896822331","price":2.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuille-de-djeka-afrique-camby-nkosi-agro.webp?v=1774103741"},{"product_id":"feuille-de-moringa-afrique-number-one","title":"NUMBER ONE Moringa leaf, whole dried leaves for infusion, 100 g","description":"\u003cp\u003eNUMBER ONE Moringa Leaf is made up of whole dried leaves of Moringa oleifera (moringa), to infuse in hot water like a herbal tea or to rehydrate for a soup. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is moringa leaf?\u003c\/h2\u003e\n\u003cp\u003eMoringa is a tree native to the Indian subcontinent, now grown throughout West and Central Africa. It is called nébéday in Wolof (Senegal), zogalé in Hausa (Nigeria, Niger) and n'saye in Bambara (Mali). Dried whole, its leaves keep a khaki-green colour and a dry, brittle texture, for a vegetal, slightly bitter taste once infused.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare a moringa leaf infusion?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eUse one teaspoon of dried leaves per cup of hot, not boiling, water.\u003c\/li\u003e\n\u003cli\u003eLeave to infuse for 8 to 10 minutes, then strain before drinking.\u003c\/li\u003e\n\u003cli\u003eBesides the infusion, rehydrate the leaves in warm water before adding them to a soup, such as Nigerian \u003cem\u003emiyan zogale\u003c\/em\u003e (a soup of moringa leaves, groundnut paste, tomato and meat).\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/moringa-en-poudre\"\u003eNUMBER ONE moringa powder\u003c\/a\u003e offers the same tree in another format. To put together a tray of infusions, add \u003ca href=\"\/en\/products\/kinkeliba-bio\"\u003eorganic kinkeliba\u003c\/a\u003e, in the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eAfrican teas and infusions\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e whole dried leaves of Moringa oleifera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in this single-ingredient product; check the label on the product received for any possible traces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174997442894,"sku":"NK_941804395","price":4.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuille-de-moringa-afrique-number-one-nkosi-agro.webp?v=1774103755"},{"product_id":"lalo-blanc-moulue-number-one","title":"White ground lalo NUMBER ONE, West African powdered spice, 100 g","description":"\u003cp\u003eNUMBER ONE white ground lalo is a powder of dried baobab leaves, used as a natural thickener in Senegalese and Malian cooking. It is added at the end of cooking to a sauce or a cereal porridge to give it a bound texture. 100 g bag, origin Senegal.\u003c\/p\u003e\u003ch2\u003eWhat is lalo?\u003c\/h2\u003e\u003cp\u003eLalo, laalo in Wolof, is the name given in West Africa to the powder of dried, ground baobab (Adansonia digitata) leaves. NKOSI offers two versions of this powder under the NUMBER ONE brand: white lalo (this bag) and \u003ca href=\"\/en\/products\/lalo-vert-moulu\"\u003eground green lalo\u003c\/a\u003e, which differ in the colour obtained depending on how the leaves are treated before drying.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eDilute a spoonful of lalo in a little water or broth, then add it to your sauce or porridge at the end of cooking, stirring to avoid lumps. Let it thicken for a few minutes over low heat: lalo gives a bound, slightly mucilaginous texture, sought after in couscous au lalo, a traditional Senegalese dish served on special occasions. It also goes into cereal porridges such as Nigerien dambou.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor the traditional recipe, pair it with \u003ca href=\"\/en\/products\/thiere-lalo-500-g-tantie\"\u003ethiéré lalo TANTIE\u003c\/a\u003e, Senegal's millet couscous. Find the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-lalo-senegalaise\"\u003elalo sauce recipe\u003c\/a\u003e on the blog, or all the \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003eAfrican and Caribbean spices and condiments\u003c\/a\u003e in the catalogue.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e fine powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e brown to beige\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no known addition of any of the 14 regulated allergens. Check the label of the product received for any mention of possible traces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place, away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998425934,"sku":"NK_404223696","price":4.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/lalo-blanc-moulue-number-one-nkosi-agro.webp?v=1774104111"},{"product_id":"lalo-sec-moulue-number-one","title":"Dry ground lalo NUMBER ONE, West African powdered spice, 100 g","description":"\u003cp\u003eDry lalo is a powder of dried, ground baobab leaves. Like the green lalo from the same brand, it is a traditional Senegalese binder: on contact with water, it becomes slightly sticky and is used to thicken sauces and millet couscous. 100 g bag, NUMBER ONE brand.\u003c\/p\u003e\n\u003ch2\u003eWhat is lalo?\u003c\/h2\u003e\n\u003cp\u003eLalo, or laalo in Wolof, refers to the powder of dried and pounded baobab (Adansonia digitata) leaves. On contact with water, it becomes mucilaginous, a bit like okra, and coats the millet grains to stop them from drying out. So it is not a spice that flavours, it is a binder that thickens. NUMBER ONE offers several versions, including this \"dry\" lalo and \u003ca href=\"\/en\/products\/lalo-vert-moulu\"\u003eground green lalo\u003c\/a\u003e: the same baobab leaf, the colour varying according to drying.\u003c\/p\u003e\n\u003cp\u003eDo not confuse it with the baobab powder diluted for bouye juice: that one comes from the fruit pulp, the monkey bread, and has neither the same taste nor the same use as the leaf.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eDilute one to two tablespoons of lalo in a little warm water or broth until you get a kind of gel, then stir this gel in at the end of cooking to the sauce or to millet couscous already steamed, stirring gently. Never sprinkle it dry directly onto a hot dish: the powder suddenly swells and forms lumps. Lalo also binds sauces served with millet, sorghum, maize or rice.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/thiere-lalo-500-g-tantie\"\u003ethiéré lalo TANTIE\u003c\/a\u003e, a millet couscous already ready to take on this binder, or a plain thiéré to bind yourself. NUMBER ONE ground green lalo to compare the two versions. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-lalo-senegalaise\"\u003elalo sauce recipe\u003c\/a\u003e and the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-dambou\"\u003eNigerien dambou recipe\u003c\/a\u003e, a millet semolina with baobab leaves, are on the blog. The whole range: \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003eAfrican and Caribbean spices and condiments\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried, ground baobab leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e dilute in a little water before stirring in, never dry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight jar, away from moisture and light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998458702,"sku":"NK_292803210","price":7.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/lalo-sec-moulue-number-one-nkosi-agro.webp?v=1774104138"},{"product_id":"lalo-vert-moulu","title":"Ground green lalo NUMBER ONE, baobab leaf powder, 100 g","description":"\u003cp\u003eGreen lalo is a powder of dried, ground baobab leaves. In Senegal and Mali, it is the binder for millet couscous: it is mixed into thiéré to make it soft. 100 g bag, NUMBER ONE brand.\u003c\/p\u003e\n\u003ch2\u003eWhat is lalo?\u003c\/h2\u003e\n\u003cp\u003eLalo (or laalo) is the Wolof name for baobab (Adansonia digitata) leaf powder. The leaves are dried, then pounded. On contact with water, the powder becomes sticky, a bit like okra: it coats the millet grains and stops them from drying out. So lalo is not used to flavour a dish, it is used to bind it.\u003c\/p\u003e\n\u003cp\u003eDo not confuse it with the baobab powder diluted for bouye juice: that one comes from the fruit pulp, the monkey bread, and has neither the same taste nor the same use. In Senegal, lalo is also the name of a light-coloured powder drawn from the gum of another tree, the mbep: hence the \"green\" specification on this bag. In Haiti, finally, lalo is a completely different dish, a stew of jute leaves.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eDilute the lalo in a little water, about 10 cl, pouring it in little by little: you get a kind of gel. Stir this gel into millet couscous already steamed, fluffing it well between your fingers. Allow one to three tablespoons of lalo per 500 g of couscous, depending on the softness you like.\u003c\/p\u003e\n\u003cp\u003eDo not sprinkle the dry powder onto the dish: it would form lumps. Lalo also binds sauces served with millet, sorghum, maize or rice.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/thiere-de-mil-keba\"\u003ethiéré de mil KEBA\u003c\/a\u003e, a plain millet couscous. If you prefer a couscous already mixed with lalo, take the \u003ca href=\"\/en\/products\/thiere-lalo-500-g-tantie\"\u003ethiéré lalo TANTIE\u003c\/a\u003e. Everything you need for the rest of the meal is in the \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cooking\u003c\/a\u003e range, and other sauce binders are in \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra, ogbono and sauce binders\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried, ground baobab leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e dilute in a little water before stirring in\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight jar, away from moisture and light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998524238,"sku":"NK_363371638","price":4.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/lalo-vert-moulu-nkosi-agro.webp?v=1774104151"},{"product_id":"feuilles-de-ndole-sechees-number-one","title":"Dried ndolé leaves NUMBER ONE, for Cameroonian ndolé, 100 g","description":"\u003cp\u003eNdolé leaves are the bitter leaves of Vernonia amygdalina, the vegetable that gives its name to Cameroon's national dish. NUMBER ONE offers them dried, in a 100 g bag: you rehydrate them, blanch them to soften their bitterness, then cook them with peanut paste, shrimp and meat or smoked fish.\u003c\/p\u003e\n\u003ch2\u003eWhat is ndolé?\u003c\/h2\u003e\n\u003cp\u003eThe word refers to both the plant and the dish. The plant is a shrub from tropical Africa, Vernonia amygdalina (botanists now call it Gymnanthemum amygdalinum). In Nigeria it is called bitter leaf, ewuro in Yoruba, onugbu in Igbo. In Ghana, awonwono. The dish itself comes from the Cameroonian coast, around Douala. The bitterness of the leaves is intentional: washing softens it without removing it entirely, and it is what defines the dish. Ndolé is bitter, it is not spicy.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare dried ndolé leaves?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eSoak the leaves in hot water until they become supple: at least half an hour, and up to overnight if you start the day before.\u003c\/li\u003e\n\u003cli\u003ePlunge them in boiling water for 5 minutes, drain, rinse in cold water. Repeat two or three times, tasting as you go: each bath removes more bitterness. Some cooks add a little rock salt or baking soda to the water.\u003c\/li\u003e\n\u003cli\u003ePress the leaves between your hands, then chop them finely.\u003c\/li\u003e\n\u003cli\u003eAdd them to the sauce: thinned peanut paste, onion, garlic, dried shrimp, meat or smoked fish, and let it simmer.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eNdolé is served with fried plantain, cassava or cassava sticks (miondo, bobolo). Many families also serve it with rice.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor the sauce: \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e, \u003ca href=\"\/en\/products\/crevettes-entieres-sechees-fumees-number-one\"\u003ewhole dried and smoked shrimp NUMBER ONE\u003c\/a\u003e and \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003esmoked catfish fillet NUMBER ONE\u003c\/a\u003e. Our \u003ca href=\"\/en\/products\/kit-ndole-camerounais-authentique-plat-national\"\u003eCameroonian ndolé kit\u003c\/a\u003e brings the essentials together in one go. The step-by-step recipe is on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé with peanuts and shrimp\u003c\/a\u003e. See also the \u003ca href=\"\/en\/collections\/feuilles-sechees\"\u003edried leaves and African leafy greens\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried ndolé leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens, by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e to be rehydrated, blanched and cooked before eating\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, bag well resealed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55195065712974,"sku":"NK_772352355191","price":6.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuilles-de-ndole-sechees-number-one-nkosi-agro.webp?v=1774104843"},{"product_id":"bredes-sauvages-codal","title":"Brèdes sauvages CODAL (Anamadinika), canned Malagasy vegetable, 400 g can","description":"\u003cp\u003eBrèdes sauvages CODAL, or anamadinika in Malagasy, is a small wild leaf from Madagascar (Bidens pilosa) already cooked and canned with water and salt. 400 g can, ready to reheat.\u003c\/p\u003e\n\u003ch2\u003eWhat is anamadinika (brèdes sauvages)?\u003c\/h2\u003e\n\u003cp\u003eAnamadinika, in English small wild brèdes, is the Madagascar name for an herbaceous plant (Bidens pilosa) that grows wild among the crops in the highlands. It is also eaten in Réunion and the Seychelles. CODAL sells it already cooked and canned, with only anamadinika, water and salt as ingredients: a grassy, slightly bitter flavour, with a tender texture.\u003c\/p\u003e\n\u003ch2\u003eHow to cook them?\u003c\/h2\u003e\n\u003cp\u003eDrain the brèdes, then sauté them in a little oil with onion, garlic and fresh ginger. Add a few tomatoes and simmer to concentrate the flavours. Serve as a side to white rice, meat or fish. A traditional recipe pairs them with braised pork or beef: cook about 700 g of meat with a clove of garlic and two onions in 75 cl of water for 20 to 30 minutes, then add the drained brèdes and simmer until the water has fully evaporated.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\n\u003cp\u003eA \u003ca href=\"\/en\/products\/riz-thai-parfume-lotus\"\u003eLOTUS fragrant Thai rice\u003c\/a\u003e goes well with brèdes sauvages. To vary your Malagasy leaf vegetables, try \u003ca href=\"\/en\/products\/bredes-moutarde\"\u003ebrèdes moutarde anatsonga CODAL\u003c\/a\u003e. The whole \u003ca href=\"\/en\/collections\/epicerie-malgache\"\u003eMalagasy grocery\u003c\/a\u003e range is gathered in a dedicated collection, and the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-romazava-madagascar\"\u003eromazava\u003c\/a\u003e recipe, the Malagasy national dish with brèdes, is on the blog.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CODAL (Madagascar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 400 g can, already cooked canned vegetable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e anamadinika, water, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 41 kJ (10 kcal), fat 0.6 g of which saturates 0 g, carbohydrate 0 g of which sugars 0 g, fibre 1.3 g, protein 1.1 g, salt 1.1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Madagascar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e after opening, transfer into an airtight, non-metallic container, keep refrigerated and consume within 7 days\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CODAL","offers":[{"title":"400g","offer_id":55207556383054,"sku":"NK_53465235364","price":9.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bredes-sauvages-codal-nkosi-agro.webp?v=1774105392"},{"product_id":"bredes-moutarde","title":"Brèdes moutarde CODAL (Anatsonga), canned Malagasy vegetable, 400 g can","description":"\u003cp\u003eBrèdes moutarde CODAL, or anatsonga in Malagasy, is a Madagascar leaf vegetable (Brassica juncea) already cooked and canned with water and salt. 400 g can, ready to reheat.\u003c\/p\u003e\n\u003ch2\u003eWhat is anatsonga (brèdes moutarde)?\u003c\/h2\u003e\n\u003cp\u003eAnatsonga, or anantsonga, is the Malagasy name for brèdes moutarde: in French, these are brown mustard leaves (Brassica juncea), also called Indian mustard in Europe. Grown year-round in the highlands of Madagascar, they have a slightly spicy, pungent taste, milder once canned. CODAL sells them already cooked, with only brède moutarde, water and salt as ingredients.\u003c\/p\u003e\n\u003ch2\u003eHow to cook them?\u003c\/h2\u003e\n\u003cp\u003eDrain the brèdes, then sauté them in oil with onion, garlic and ginger. To soften their natural pungency, add a little tomato or a spoonful of grated coconut. They can also simply be pan-fried or steamed, served with white rice, zebu, pork or fish.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\n\u003cp\u003eA \u003ca href=\"\/en\/products\/riz-thai-parfume-lotus\"\u003eLOTUS fragrant Thai rice\u003c\/a\u003e goes well with brèdes moutarde. To vary your Malagasy leaf vegetables, try \u003ca href=\"\/en\/products\/bredes-sauvages-codal\"\u003ebrèdes sauvages anamadinika CODAL\u003c\/a\u003e. The whole \u003ca href=\"\/en\/collections\/epicerie-malgache\"\u003eMalagasy grocery\u003c\/a\u003e range is gathered in a dedicated collection, and the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-romazava-madagascar\"\u003eromazava\u003c\/a\u003e recipe, the Malagasy national dish with brèdes, is on the blog.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CODAL (Madagascar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 400 g can, already cooked canned vegetable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e brède moutarde, water, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains mustard (Brassica juncea), a regulated allergen naturally present in the main ingredient\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 51 kJ (12 kcal), fat 0.6 g of which saturates 0 g, carbohydrate 0 g of which sugars 0 g, fibre 1.3 g, protein 1.1 g, salt 1.1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Madagascar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e after opening, transfer into an airtight, non-metallic container, keep refrigerated and consume within 7 days\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CODAL","offers":[{"title":"400g","offer_id":55199775686990,"sku":"NK_3462457924","price":9.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bredes-moutarde-nkosi-agro.webp?v=1774105409"},{"product_id":"feuille-de-manioc-sechee-number-one","title":"NUMBER ONE dried cassava leaves for pondu and saka saka, 100 g","description":"\u003cp\u003eThese dried cassava leaves are the base of Congolese pondu and saka saka, Malagasy ravitoto or Rwandan isombe. They keep in the cupboard, rehydrate in 30 minutes, then are cooked for a long time, like fresh leaves. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is cassava leaf?\u003c\/h2\u003e\n\u003cp\u003eCassava is not just a root: its leaves are eaten, pounded and simmered, across much of Africa and the Indian Ocean. Once cooked, they have a mild, green taste, close to spinach, and take on the aroma of palm oil, peanut or smoked fish. Dried, they keep for months without a cold chain and regain their texture after soaking and cooking.\u003c\/p\u003e\n\u003ch2\u003eSaka saka, pondu, ravitoto: one dish, several names\u003c\/h2\u003e\n\u003cp\u003eThe dish of pounded cassava leaves is called pondu or saka saka in the two Congos: mostly pondu in the Democratic Republic of the Congo, mostly saka saka in Congo-Brazzaville and in everyday French. The same dish exists throughout the region under other names: kwem in Cameroon, ravitoto in Madagascar, mataba in the Comoros and Mayotte, isombe in Rwanda and Burundi, cassava leaves in Sierra Leone and Liberia. Everywhere, the leaves are pounded and then simmered for a long time with palm oil, onion and smoked or salted fish, and served with chikwangue, rice or foufou.\u003c\/p\u003e\n\u003ch2\u003eHow do you cook dried cassava leaves?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eSoak the leaves for 20 to 30 minutes in warm water, then drain.\u003c\/li\u003e\n\u003cli\u003eBoil them for at least 30 minutes in a large pan of water, then discard this water.\u003c\/li\u003e\n\u003cli\u003ePound or blend them if you like a fine texture.\u003c\/li\u003e\n\u003cli\u003eSimmer for 45 minutes to 1 hour with palm oil, onion, garlic and smoked or salted fish. Add peanut paste for a creamier version.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe with rice, foufou, chikwangue or plantain. The step-by-step recipes are on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/pondu-saka-saka\"\u003epondu and saka saka\u003c\/a\u003e, its \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-pondu-rdc-variantes\"\u003eregional variations\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-ravitoto-malgache\"\u003eMalagasy ravitoto\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eAlways a long cooking time\u003c\/h2\u003e\n\u003cp\u003eLike the root, the raw cassava leaf contains compounds that drying hardly removes: boiling is what does it. According to measurements published by the FAO, 30 minutes of boiling removes more than 98% of them. So never eat these leaves simply rehydrated, and discard the water from the first boiling.\u003c\/p\u003e\n\u003ch2\u003eDried, frozen or canned: which leaves to choose?\u003c\/h2\u003e\n\u003cp\u003eFrozen leaves are already pounded and can be cooked without soaking, but they travel cold. Canned leaves, such as \u003ca href=\"\/en\/products\/feuille-de-manioc-ravitoto-codal\"\u003eCODAL ravitoto\u003c\/a\u003e, are already cooked and reheat in half an hour. Dried leaves take more time, soaking then full cooking, but they keep for months in the cupboard and let you adjust the texture and seasoning yourself. Once rehydrated, a 100 g bag gives enough to make a family-sized pondu.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\n\u003cp\u003eFor a pondu: \u003ca href=\"\/en\/products\/huile-de-palme-mama-futa\"\u003eMAMA FUTA palm oil\u003c\/a\u003e, \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e and \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003eNUMBER ONE smoked catfish fillet\u003c\/a\u003e. To serve alongside: \u003ca href=\"\/en\/products\/kwanga-pate-de-manioc-sous-vide-n-1\"\u003eNUMBER ONE chikwangue\u003c\/a\u003e or \u003ca href=\"\/en\/products\/foufou-farine-de-manioc-racines\"\u003eRACINES foufou\u003c\/a\u003e. See also the \u003ca href=\"\/en\/collections\/feuilles-sechees\"\u003edried leaves\u003c\/a\u003e section and the \u003ca href=\"\/en\/collections\/epicerie-congolaise\"\u003eCongolese grocery\u003c\/a\u003e range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (Tai Yat Distribution)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried cassava leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens, by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55207556186446,"sku":"NK_772352355192","price":6.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuille-de-manioc-sechee-number-one-nkosi-agro.webp?v=1774105448"},{"product_id":"feuille-de-djeka-number-one","title":"NUMBER ONE djeka leaf, traditional Ivorian infusion, 50 g","description":"\u003cp\u003eNUMBER ONE djeka leaf is a dried plant from West Africa, traditionally prepared as an infusion in Côte d'Ivoire. It is boiled, then strained before drinking, hot or warm. 50 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is djeka?\u003c\/h2\u003e\n\u003cp\u003eDjeka is the vernacular name, mainly used in Côte d'Ivoire, for the plant \u003cem\u003eAlchornea cordifolia\u003c\/em\u003e, a shrub of Africa's tropical forests and forest galleries, which readily grows along riverbanks. It is also locally known as \"coller serrer\". Infused, its dried leaves give a drink with a vegetal, slightly woody taste.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eUse a small handful of dried leaves, about 5 to 10, for 500 ml of water. Bring to the boil for 10 to 15 minutes, then strain before serving. The herbal tea is drunk hot or warm, plain.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eNKOSI also offers \u003ca href=\"\/en\/products\/feuille-de-djeka-afrique-camby\"\u003eCAMBY djeka leaf\u003c\/a\u003e in a 100 g bag and \u003ca href=\"\/en\/products\/graine-de-djeka-afrique-number-one\"\u003eNUMBER ONE djeka seed\u003c\/a\u003e, another part of the same plant. For other traditional West African herbal teas, head to the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eteas and infusions\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distribution: TAI)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 50 g, dried leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients and allergens:\u003c\/strong\u003e refer to the label on the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Côte d'Ivoire\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eThis traditional herbal tea is generally not recommended during pregnancy. If in doubt, ask a healthcare professional for advice before consuming it.\u003c\/p\u003e","brand":"NUMBER ONE","offers":[{"title":"50g","offer_id":55283312525646,"sku":"NK_2342342221","price":2.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuille-de-djeka-number-one-nkosi-agro.webp?v=1774105708"},{"product_id":"kit-ndole-camerounais-authentique-plat-national","title":"Cameroonian ndolé kit, 5 products to prepare ndolé","description":"\u003cp\u003eThe Cameroonian ndolé kit brings together five products to prepare ndolé, a dish made from bitter leaves and peanut paste originating from Cameroon: dried ndolé leaves, raw peanuts, dried smoked shrimp, palm oil and chicken stock. All that's left to add is the meat, fish or fresh shrimp, as well as onions.\u003c\/p\u003e\u003ch2\u003eWhat is ndolé?\u003c\/h2\u003e\u003cp\u003eNdolé is considered the national dish of Cameroon, especially in the Littoral region around Douala. It is prepared with the leaves of Vernonia amygdalina, a plant native to south-west Cameroon and neighbouring Nigeria, boiled several times to lose their bitterness and then mixed with a peanut paste and spices. The dish is then served with meat, fish or shrimp depending on the household. Find our complete recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eWhat's in this kit?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 sachet of \u003ca href=\"\/en\/products\/feuilles-de-ndole-sechees-number-one\"\u003eNUMBER ONE dried ndolé leaves\u003c\/a\u003e, 100 g\u003c\/li\u003e\n\u003cli\u003e1 sachet of \u003ca href=\"\/en\/products\/arachide-decortiquees-crues-profuit\"\u003ePROFRUIT raw shelled peanuts\u003c\/a\u003e, 500 g\u003c\/li\u003e\n\u003cli\u003e1 sachet of \u003ca href=\"\/en\/products\/crevettes-entieres-sechees-fumees-number-one\"\u003eNUMBER ONE whole dried and smoked shrimp\u003c\/a\u003e, 100 g\u003c\/li\u003e\n\u003cli\u003e1 bottle of \u003ca href=\"\/en\/products\/huile-de-palme-afrique\"\u003eNUMBER ONE red palm oil\u003c\/a\u003e, 500 ml\u003c\/li\u003e\n\u003cli\u003e1 jar of \u003ca href=\"\/en\/products\/bouillon-de-poulet-jumbo\"\u003eJUMBO powdered chicken stock\u003c\/a\u003e, 1 kg\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat do you need to add?\u003c\/h2\u003e\u003cp\u003eHave ready meat, fresh shrimp or smoked fish depending on your recipe, as well as onions and fresh garlic. Ndolé is traditionally served with plantain, taro or a foufou, to have ready in addition to the kit.\u003c\/p\u003e\u003ch2\u003eWhat goes well with it?\u003c\/h2\u003e\n\u003cp\u003eThe whole range: \u003ca href=\"\/en\/collections\/kits-recettes-africaines-caribeennes\"\u003erecipe kits\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI, assembly of 5 products from distinct brands\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e 5 products, see the list above\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains: peanuts (in PROFRUIT raw shelled peanuts), wheat gluten, soya and eggs (in JUMBO chicken stock), crustaceans (in NUMBER ONE whole dried and smoked shrimp). JUMBO chicken stock is made in a facility that also uses fish, crustaceans, celery and milk: traces may be present in this specific product.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"Default Title","offer_id":55397042979150,"sku":"NPIKIT-NDOLE-001","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kit-ndole-camerounais-authentique-plat-national-nkosi-agro.webp?v=1774105840"},{"product_id":"feuilles-corossol-number-one-infusion-africaine","title":"NUMBER ONE dried soursop leaves, for infusion, 50 g","description":"\u003cp\u003eDried soursop tree leaves (Annona muricata), the tree that produces soursop, sold in a 50 g bag by the NUMBER ONE brand. In West Africa and the Caribbean, they are traditionally used as an infusion.\u003c\/p\u003e\n\u003ch2\u003eWhat is soursop leaf?\u003c\/h2\u003e\n\u003cp\u003eThe soursop tree grows throughout the tropical zone. Its fruit, with white, fragrant flesh, is called corossol in French, guanábana in Spanish, graviola in Portuguese and soursop in English. The leaves, meanwhile, are not cooked: they are infused. Dried, they are brown to greenish-brown; the infusion has a vegetal, slightly woody, somewhat bitter taste.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eTraditionally, a few leaves are infused for a few minutes in simmering water, then strained. Keep this use occasional, and read the precautions below before drinking it.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 50 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e dried soursop leaves (Annona muricata)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eSoursop leaves contain annonacin, a substance studied for its toxicity to the nervous system. In 2010, France's Afssa, now Anses, examined the possible link between drinking soursop herbal tea and atypical parkinsonian syndromes observed in Guadeloupe, without being able to confirm or rule it out. As a precaution: no prolonged daily use, and no consumption during pregnancy or breastfeeding, or in case of a history of neurological conditions or ongoing treatment, without your doctor's advice.\u003c\/p\u003e","brand":"NUMBER ONE","offers":[{"title":"50g","offer_id":55404519850318,"sku":"NK_941398049","price":3.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuilles-corossol-number-one-infusion-africaine-nkosi-agro.webp?v=1774106035"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/collections\/nkosi-categorie-feuilles-sechees.jpg?v=1792344206","url":"https:\/\/www.nkosiagro.com\/en\/collections\/feuilles-sechees.oembed","provider":"NKOSI.","version":"1.0","type":"link"}