{"title":"Best sellers","description":"\u003cp\u003eThese are the products our customers order most: the classics of the African and Caribbean pantry, the ones you buy again without even thinking.\u003c\/p\u003e\n\u003ch3\u003eFrom West and Central Africa\u003c\/h3\u003e\n\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/begue-ginger-candies-senegalese-confectionery-400g\" title=\"BÉGUÉ ginger sweets\"\u003eBÉGUÉ ginger sweets\u003c\/a\u003e: made in Dakar, sweet first, then spicy.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/bitter-kola-bitacola-west-african-kola-nut-250g-500g-1kg\" title=\"Bitter kola\"\u003eBitter kola\u003c\/a\u003e and \u003ca href=\"\/en\/products\/whole-kola-nuts\" title=\"kola nuts\"\u003ekola nuts\u003c\/a\u003e: to chew for their bitterness, and to offer.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/baobab-powder-200-g-tantie\" title=\"TANTIE baobab powder\"\u003eTANTIE baobab powder\u003c\/a\u003e, or \u003ca href=\"\/en\/products\/baobab-pieces-200-g-tantie\" title=\"in pieces\"\u003ein pieces\u003c\/a\u003e: the pulp of the monkey bread fruit, for bouye juice.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/dried-ndole-leaves-number-one-cameroonian-infusion-100g\" title=\"NUMBER ONE dried ndolé leaves\"\u003eNUMBER ONE dried ndolé leaves\u003c\/a\u003e: for Cameroonian ndolé.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/dried-cassava-leaf-number-one-congolese-vegetable-for-pondu-saka-saka-100g\" title=\"NUMBER ONE dried cassava leaves\"\u003eNUMBER ONE dried cassava leaves\u003c\/a\u003e: for pondu and saka saka.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/peanut-paste-bonmafe-senegalese-peanut-butter-500g\" title=\"BONMAFÉ peanut paste\"\u003eBONMAFÉ peanut paste\u003c\/a\u003e: for mafé and peanut sauces.\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch3\u003eFrom the Caribbean and the Indian Ocean\u003c\/h3\u003e\n\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/cane-sugar-le-galion-caribbean-sugar-1kg\" title=\"LE GALION cane sugar\"\u003eLE GALION cane sugar\u003c\/a\u003e: brown sugar from Martinique.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/mild-creoline-sauce-dame-besson-caribbean-sauce-210ml\" title=\"DAME BESSON mild créoline sauce\"\u003eDAME BESSON mild créoline sauce\u003c\/a\u003e: the Guadeloupe sauce to pour over fish and grilled meat, also \u003ca href=\"\/en\/products\/hot-creoline-sauce-dame-besson-caribbean-sauce-210g\" title=\"hot\"\u003ehot\u003c\/a\u003e.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/mango-jam-mamour-guadeloupean-artisanal-jam-325g\" title=\"M’AMOUR mango jam\"\u003eM’AMOUR mango jam\u003c\/a\u003e: an extra jam from Guadeloupe.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/lima-beans-royal-bourbon-malagasy-legume-400g\" title=\"ROYAL BOURBON Lima beans\"\u003eROYAL BOURBON Lima beans\u003c\/a\u003e: the pois du Cap served with cari on Réunion.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/cassava-leaf-ravitoto-codal-malagasy-canned-vegetable-420g\" title=\"CODAL ravitoto\"\u003eCODAL ravitoto\u003c\/a\u003e: pounded cassava leaves from Madagascar.\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch3\u003eRecipes and kits to go with it\u003c\/h3\u003e\n\u003cp\u003eTo cook a dish from start to finish, our \u003ca href=\"\/en\/collections\/african-caribbean-recipe-kits-cooking-discovery-boxes\" title=\"recipe kits\"\u003erecipe kits\u003c\/a\u003e bring together its grocery part, and the blog gives step-by-step recipes, from \u003ca href=\"\/en\/blogs\/blog-and-recipes\/senegalese-chicken-mafe-recipe-chicken-in-creamy-peanut-sauce\" title=\"chicken mafé\"\u003echicken mafé\u003c\/a\u003e to \u003ca href=\"\/en\/blogs\/blog-and-recipes\/le-colombo-chicken\" title=\"chicken colombo\"\u003echicken colombo\u003c\/a\u003e. For a good deal, see our \u003ca href=\"\/en\/collections\/promotions-en\" title=\"promotions\"\u003epromotions\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhich African and Caribbean products are ordered most?\u003c\/h4\u003e\n\u003cp\u003eBÉGUÉ ginger sweets, \u003ca href=\"\/en\/products\/whole-red-bissap-tantie-west-african-bissap-drink-100g\" title=\"TANTIE red bissap\"\u003eTANTIE red bissap\u003c\/a\u003e, bitter kola, ndolé leaves, TANTIE baobab powder, dried cassava leaves and LE GALION cane sugar are among the products ordered most on the site.\u003c\/p\u003e\n\u003ch4\u003eWhere can I buy African and Caribbean products online?\u003c\/h4\u003e\n\u003cp\u003eAt NKOSI, the online African and Caribbean grocery: over 350 products, with their names and origins, delivered to mainland France and ten European countries. Your parcel ships within 24 to 72 hours.\u003c\/p\u003e","products":[{"product_id":"bonbons-begue","title":"BÉGUÉ Ginger Sweets, Senegalese confectionery, 400 g","description":"\u003cp\u003eBÉGUÉ sweets are hard ginger sweets made in Dakar by the confectioner CONFISEN. Sweet at first, they then bite firmly: it's the taste found in corner shops across Senegal. 400 g bag, or about 100 sweets.\u003c\/p\u003e\n\u003ch2\u003eWhat is the BÉGUÉ sweet?\u003c\/h2\u003e\n\u003cp\u003eBÉGUÉ is a Senegalese brand found in almost every kiosk and shop in the country. Its ginger sweet is a boiled sweet containing 8.2% ginger, with a touch of honey and lemon. It is meant to be sucked rather than chewed: the sweetness comes first, then the ginger's bite rises and lingers in the mouth.\u003c\/p\u003e\n\u003ch2\u003eWhen to enjoy them?\u003c\/h2\u003e\n\u003cp\u003eIn Senegal, a few are slipped into the bag for the road and offered after a meal. They go very well with mint tea or Touba coffee. With around a hundred sweets, the bag is easy to share, at home or at the office.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\n\u003cp\u003eThe same house makes \u003ca href=\"\/en\/products\/bonbons-begue-menthe-confiserie-senegalaise-400g\"\u003eBÉGUÉ mint sweets\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/biscuit-gingembre-exotique\"\u003eBÉGUÉ ginger biscuit\u003c\/a\u003e. To stay in Senegal, add a \u003ca href=\"\/en\/products\/cafe-touba-nkosi\"\u003eTouba coffee\u003c\/a\u003e or browse our \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\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 BÉGUÉ, made by CONFISEN in Dakar (Senegal)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 400 g bag, about 100 sweets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, tapioca starch, ginger (8.2%), fully hydrogenated coconut oil, flavouring, honey (0.9%), lemon concentrate (0.2%)\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 Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 376 kcal, fat less than 0.1 g, carbohydrate 93.7 g of which sugars 74 g, protein 0.2 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BÉGUÉ","offers":[{"title":"400g","offer_id":47437691388238,"sku":"NK_10_47437691388238Gingembre","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/Bonbon-begue-gingembre-NKOSI_b026cedd-434f-4ed9-8944-f4d2f34c35a9.webp?v=1775781641"},{"product_id":"cafe-touba-nkosi","title":"BARKELOU Touba coffee, traditional Senegalese coffee, 250 g bag","description":"\u003cp\u003eBARKELOU Touba coffee is a traditional spiced coffee from Senegal, a blend of roasted Robusta coffee and ground Guinea pepper, djar. NKOSI sells it in a 250 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is Touba coffee?\u003c\/h2\u003e\n\u003cp\u003eTouba coffee takes its name from the holy city of Touba, in Senegal, where it is associated with the Mouride brotherhood and its founder Cheikh Amadou Bamba. It consists of roasted and ground Robusta coffee with added Guinea pepper (Xylopia aethiopica), a spice called djar in Wolof, sometimes joined by cloves depending on family recipes. The BARKELOU version sold by NKOSI, made in Senegal, blends 70% Robusta coffee and 30% djar, which gives it that warm, slightly peppery taste that sets it apart from a classic coffee.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eIn the Senegalese way, the grounds are brewed like a filter coffee, or left to infuse for a few minutes in simmering water before straining. Count about one teaspoon per 10 cl of water. Serve it piping hot, sweetened to taste, alone or among friends and family as tradition has it. Keep the bag closed, away from heat and moisture, to preserve its aromas.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eTo continue exploring Senegalese cuisine, discover \u003ca href=\"\/en\/products\/the-vert-555\"\u003e555 Palais Impérial green tea for ataya\u003c\/a\u003e and the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-cafe-touba\"\u003ehomemade Touba coffee recipe\u003c\/a\u003e on the blog. \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e has its own section. In the same section: \u003ca href=\"\/en\/products\/cafe-moulu-robusta-arabica-guy-lesueur\"\u003eGUY LESUEUR ground coffee\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 BARKELOU\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e roasted and ground Robusta coffee (70%), ground Guinea pepper (Xylopia aethiopica, 30%)\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 Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e at room temperature, away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eLike all coffee, Touba coffee contains caffeine, generally in a higher amount than an Arabica coffee since Robusta is naturally richer in it. ANSES (the French food safety agency) recommends not exceeding 400 mg of caffeine per day for a healthy adult, and advises pregnant women, children and sensitive individuals to limit their consumption.\u003c\/p\u003e","brand":"BARKELOU","offers":[{"title":"250g","offer_id":47538316017998,"sku":"NK_217_47538316017998","price":11.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/cafe-touba-nkosi-nkosi-agro.webp?v=1774099026"},{"product_id":"chips-de-manioc-samai","title":"SAMAI cassava chips, sea salt, 57 g bag","description":"\u003cp\u003eThese SAMAI cassava chips are thin slices of cassava fried in palm oil and sea salt, ready to crunch as an aperitif snack or a nibble. Made in Ecuador from local cassava, they do not come from a gluten-containing cereal. 57 g bag.\u003c\/p\u003e\u003ch2\u003eWhat are cassava chips?\u003c\/h2\u003e\u003cp\u003eCassava (\u003cem\u003eManihot esculenta\u003c\/em\u003e), called yuca in the Caribbean and Latin America, is a root found in many African, Caribbean and South American cuisines, notably as foufou, fufu or foutou. SAMAI chips are thin fried slices of it: cassava (70%), non-hydrogenated palm oil and sea salt (1%), with no other ingredient. They are made in Ecuador, near the plantations where the cassava is grown and harvested.\u003c\/p\u003e\u003ch2\u003eHow to use them?\u003c\/h2\u003e\u003cp\u003eThey are enjoyed straight from the bag, at room temperature, as an aperitif snack or a nibble. Serve them in a small bowl with a spicy sauce or guacamole for a bolder twist, or tuck the bag into your tote for a break at work. Reseal the bag well after opening to keep their crunch, and store it in a dry place.\u003c\/p\u003e\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\u003cp\u003eFor a varied aperitif platter, add some \u003ca href=\"\/en\/products\/chips-de-plantain-a-lail-n-1\"\u003egarlic plantain chips No. 1\u003c\/a\u003e. The whole \u003ca href=\"\/en\/collections\/banane-plantain\"\u003eplantain range\u003c\/a\u003e pairs well with a platter of exotic snacks.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eIn the same aisle: \u003ca href=\"\/en\/products\/chips-de-plantain-et-pomme-n-1\"\u003eNUMBER ONE plantain and apple chips\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e SAMAI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 57 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e cassava (70%), non-hydrogenated palm oil, sea salt (1%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared appear in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 1791 kJ (429 kcal), fat 21.4 g of which saturates 3.6 g, carbohydrate 60.7 g of which sugars 7.1 g, fibre 10.7 g, protein 3.6 g, salt 1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e dry place, away from light; reseal the bag after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SAMAI","offers":[{"title":"57g","offer_id":49183326110030,"sku":"NK_64_49183326110030","price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/chips-de-manioc-samai-nkosi-agro.webp?v=1774099090"},{"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":"pate-darachide-bonmafe","title":"BONMAFÉ peanut paste for mafé, roasted peanuts, 500 g jar","description":"\u003cp\u003eBONMAFÉ peanut paste is made from roasted peanuts ground into a smooth paste: 97.5% peanuts, a little vegetable oil and salt, with no added sugar. It is the base of mafé, the great peanut sauce of Senegal and Mali, and of all the peanut sauces of West Africa. 500 g jar.\u003c\/p\u003e\n\u003ch2\u003eWhat is peanut paste?\u003c\/h2\u003e\n\u003cp\u003ePeanut paste is made by grinding shelled, roasted peanuts into a thick paste, whose natural oil can rise to the surface. The pastes sold for African cooking, such as BONMAFÉ or DAKATINE, contain about 97.5% roasted peanuts, a little salt and sometimes a vegetable oil or an emulsifier, but no added sugar: they are designed for savoury sauces, not for sweet spreads.\u003c\/p\u003e\n\u003ch2\u003ePeanut paste or peanut butter: what is the difference?\u003c\/h2\u003e\n\u003cp\u003eIn food composition tables, “peanut butter” and “peanut paste” refer to the same family of products: ground roasted peanuts. The difference lies in the recipe. The most common peanut butter, North American in inspiration, often adds sugar, salt and sometimes oils or stabilisers for a smooth texture and a mild taste suited to spreading. African-style peanut paste has a short ingredient list, with no added sugar, and a more pronounced roasted peanut taste: it is stirred into a sauce, even if nothing stops you from spreading it on bread.\u003c\/p\u003e\n\u003ch2\u003eMafé, the peanut paste dish\u003c\/h2\u003e\n\u003cp\u003eMafé originated among the Mandinka and Bambara peoples of Mali. The name is thought to come from the Wolof “maafe”, which refers to a stew or a peanut sauce; in Mali, the dish is also called “tiga dèguè na”, peanut paste sauce, in Bambara. Before the arrival of the peanut, introduced to Senegal in the sixteenth century by Portuguese traders, Malian cooks thickened their sauces with the Bambara pea. The development of peanut farming in the nineteenth century made mafé a dish for sharing, found in Senegal, the Gambia, Guinea, Côte d'Ivoire and Burkina Faso, each one adding its own vegetables and meat: a large pot, meat or fish simmered in peanut sauce, root vegetables, and white rice to serve.\u003c\/p\u003e\n\u003ch2\u003eHow to use peanut paste for mafé?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eStir the jar well: the oil can rise to the surface.\u003c\/li\u003e\n\u003cli\u003eThin the paste with a little stock or lukewarm water, bit by bit, to avoid lumps. Allow about 250 g of paste for 1 kg of meat.\u003c\/li\u003e\n\u003cli\u003ePour it into the tomato sauce in which the meat and vegetables are simmering, then cook over low heat, stirring, until the sauce thickens.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe step-by-step recipes are on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-boeuf\"\u003ebeef mafé\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-poulet\"\u003echicken mafé\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-poisson\"\u003efish mafé\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-arachide-traditionnelle\"\u003etraditional peanut sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhich vegetables for mafé?\u003c\/h2\u003e\n\u003cp\u003eRoot vegetables and vegetables that hold up to cooking: sweet potato, cassava, carrot, and whatever the market offers depending on the region. For a vegetarian mafé, replace the meat with these vegetables and use a vegetable stock: the peanut paste alone provides most of the texture and flavour of the sauce.\u003c\/p\u003e\n\u003ch2\u003eIn which other dishes?\u003c\/h2\u003e\n\u003cp\u003ePeanut paste also binds the peanut sauce of Côte d'Ivoire and Cameroon, with chicken, smoked fish or vegetables, \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé\u003c\/a\u003e, where it softens the bitter leaves, \u003ca href=\"\/en\/blogs\/culture-africaine\/djouka-recette-fonio-arachide\"\u003eMalian djouka\u003c\/a\u003e with fonio, and some leaf sauces such as \u003ca href=\"\/en\/blogs\/culture-africaine\/pondu-saka-saka\"\u003epondu\u003c\/a\u003e. To compare mafé with West Indian colombo, a blog article sets out the \u003ca href=\"\/en\/blogs\/culture-africaine\/mafe-vs-colombo-difference\"\u003edifference between the two dishes\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhich peanut paste should you choose?\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/pate-d-arachide\"\u003epeanut paste and mafé\u003c\/a\u003e section brings together three pastes with no added sugar: the BONMAFÉ on this page, in a 500 g jar, designed for mafé; \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e, in a 425 g tin, the historic brand made in Strasbourg; \u003ca href=\"\/en\/products\/pate-d-arachide\"\u003eTANTIE peanut paste\u003c\/a\u003e, in a 500 g jar. To make it yourself, \u003ca href=\"\/en\/products\/arachide-decortiquees-crues-profuit\"\u003ePROFRUIT raw shelled peanuts\u003c\/a\u003e can be roasted and ground at home.\u003c\/p\u003e\n\u003ch2\u003eHow to store it?\u003c\/h2\u003e\n\u003cp\u003eBefore opening, at room temperature, away from light. Once the jar is open, close it tightly: the label indicates storage in a dry place, at room temperature, and consumption preferably within 3 months of opening. It is normal for a thin layer of oil to rise to the surface: stir before each use.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a complete mafé: \u003ca href=\"\/en\/products\/double-concentre-de-tomate-dieg-bou-diar\"\u003eDIEG BOU DIAR double concentrated tomato paste\u003c\/a\u003e, \u003ca href=\"\/en\/products\/riz-casse-2-fois-orchidee\"\u003eORCHIDÉE twice-broken rice\u003c\/a\u003e and a touch of \u003ca href=\"\/en\/products\/epice-soumbara-netetou-en-poudre\"\u003esoumbara\u003c\/a\u003e, or our \u003ca href=\"\/en\/products\/kit-mafe-africain-authentique-ragout-arachide\"\u003eSenegalese mafé kit\u003c\/a\u003e, which brings everything together. To discover the three pastes: the \u003ca href=\"\/en\/products\/kit-decouverte-arachide-africaine-dakatine-bonmafe\"\u003epeanut paste discovery kit\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 BONMAFÉ (Racines SA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 500 g jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e roasted peanuts 97.5%, hydrogenated vegetable oil 2%, salt 0.5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e peanuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e energy 2588 kJ (625 kcal), fat 51.4 g of which saturates 6 g, carbohydrates 9.3 g of which sugars 5.9 g, fibre 8.4 g, protein 27.2 g, salt 0.5 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, at room temperature; best consumed within 3 months of opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eThis product is made from peanuts, one of the fourteen allergens that must be declared in the European Union: it is not suitable for people who are allergic to peanuts, and neither is the mafé made with it.\u003c\/p\u003e","brand":"BONMAFE","offers":[{"title":"500g","offer_id":49183338103118,"sku":"NK_151_49183338103118","price":5.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/pate-darachide-bonmafe-nkosi-agro.webp?v=1774099996"},{"product_id":"the-au-citron-starling","title":"STARLING lemon, instant tea in granules, 400 g jar","description":"\u003cp\u003eSTARLING lemon is an instant tea preparation in granules: they dissolve in hot or cold water and give a sweet and tangy lemon drink, with a little black tea. 400 g jar.\u003c\/p\u003e\n\u003ch2\u003eA real tea, but in granules\u003c\/h2\u003e\n\u003cp\u003eUnlike the other flavours in the STARLING range, this one contains a little real tea: 1.3% black tea extract soluble in cold water. The rest is mainly sugar and dextrose, with ascorbic acid, a natural lemon flavouring (0.1%), glucose syrup and a touch of lemon juice (0.02%). Nothing to steep or strain: the granules dissolve directly.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eCount about five teaspoons of granules, that is 20 g, for a 200 ml glass of water, hot or cold, and stir until dissolved. One jar makes about 4 litres of drink. Personalise it with a slice of fresh lemon, a few mint leaves or a drizzle of honey.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eThe STARLING range is also available in \u003ca href=\"\/en\/products\/the-a-la-menthe-et-citron-vert-starling\"\u003emint and lime\u003c\/a\u003e and \u003ca href=\"\/en\/products\/the-instantane-miel-citron-gingembre-starling\"\u003ehoney, lemon and ginger\u003c\/a\u003e. Find all the flavours in 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 STARLING (distributed by: RACINES)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 400 g jar of granules\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, dextrose, acidifier: citric acid, black tea extract soluble in cold water (1.3%), ascorbic acid (E300), natural lemon flavouring (0.1%) with other natural flavourings, glucose syrup, lemon juice (0.02%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared appear in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional values per 100 ml of prepared drink:\u003c\/strong\u003e energy 162 kJ (38 kcal), fat 0 g, carbohydrate 9.5 g of which sugars 9.4 g, protein 0 g, salt 0 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep dry, jar tightly closed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eThis product contains a black tea extract (1.3%): it therefore provides caffeine, in an amount not specified by the manufacturer.\u003c\/p\u003e","brand":"STARLING","offers":[{"title":"400g","offer_id":49183346000206,"sku":"NK_687_49183346000206","price":5.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/the-au-citron-starling-nkosi-agro.webp?v=1774100211"},{"product_id":"bouillon-de-poulet-jumbo","title":"JUMBO chicken stock powder, halal, 1 kg tub","description":"\u003cp\u003eJUMBO chicken stock in a 1 kg tub is a powder, not cubes. It is the seasoning for riz au gras, jollof, yassa and everyday sauces in West Africa. The tub makes 50 litres of stock and carries the manufacturer's halal mention.\u003c\/p\u003e\n\u003ch2\u003eWhat is JUMBO stock?\u003c\/h2\u003e\n\u003cp\u003eJUMBO is the African brand of the Spanish group GBfoods (formerly Gallina Blanca), which has exported its stocks to Africa since the 1970s. This one is made in Spain. On the tub, you also read \"Chicken stock\" and \"Maraq Digaag\", chicken stock in Somali. Many call it \"JUMBO cube\" out of habit: this item is indeed a powder, in a resealable tub, more convenient for measuring with a spoon. Its taste is salty, rounded, with the trio of flavour enhancers found in commercial stocks (including glutamate).\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAs a stock: 20 g of powder per litre of water, according to the manufacturer's guide (1 kg for 50 litres). For half a litre, one spoonful in boiling water, 3 minutes of boiling.\u003c\/li\u003e\n\u003cli\u003eIn a riz au gras or a jollof: a spoonful in the tomato sauce before adding the rice.\u003c\/li\u003e\n\u003cli\u003eIn the marinade for chicken yassa, with onion, lemon and mustard.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is very salty: taste before adding salt.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/riz-casse-2-fois-orchidee\"\u003eORCHIDÉE twice-broken rice\u003c\/a\u003e and \u003ca href=\"\/en\/products\/double-concentre-de-tomate-dieg-bou-diar\"\u003eDIEG BOU DIAR double tomato concentrate\u003c\/a\u003e for riz au gras. In the same range: \u003ca href=\"\/en\/products\/bouillon-de-poisson-jumbo\"\u003eJUMBO fish stock\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bouillon-de-crevette-fumee-jumbo\"\u003esmoked shrimp stock\u003c\/a\u003e and \u003ca href=\"\/en\/products\/bouillon-poudre-boeuf-1-kg-jumbo\"\u003ebeef stock\u003c\/a\u003e. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-jollof-rice\"\u003ejollof rice\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-poulet-yassa\"\u003echicken yassa\u003c\/a\u003e recipes are on the blog. The whole \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003espices and condiments section\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 JUMBO (GBfoods, Spain)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 1 kg tub, powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e salt, wheat starch, flavour enhancers (monosodium glutamate, disodium guanylate and inosinate), sugar, maltodextrin, defatted soya flour, sunflower oil, chicken meat and fat (1.1%), herbs and spices, vegetables (garlic, onion, carrot), flavourings (with eggs), corn starch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains wheat (gluten), soya and eggs. Made in a facility that uses fish, crustaceans, celery and milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal:\u003c\/strong\u003e manufacturer's halal mention printed on the tub\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep dry, away from heat, tub tightly closed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g of powder:\u003c\/strong\u003e energy 635 kJ (152 kcal), fat 2.5 g of which saturates 0.4 g, carbohydrate 26 g of which sugars 6 g, fibre 0.4 g, protein 6.4 g, salt 58.11 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"JUMBO","offers":[{"title":"1kg","offer_id":49183324635470,"sku":"NK_189_49183324635470","price":9.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bouillon-de-poulet-jumbo-nkosi-agro.webp?v=1774100457"},{"product_id":"sardines-pilchard-a-la-sauce-tomate-glenryck","title":"GLENRYCK Pilchard sardines in tomato sauce, South African canned fish, 425 g tin","description":"\u003cp\u003eGLENRYCK Pilchard sardines in tomato sauce are large canned Atlantic pilchards (Sardina pilchardus), coated in a tomato sauce, in a 425 g tin. According to the label, the sauce is made of tomato paste, cassava starch and guar gum, with no added oil or artificial additive.\u003c\/p\u003e\u003ch2\u003eWhat is a pilchard?\u003c\/h2\u003e\u003cp\u003ePilchard is the English name given to the adult sardine (Sardina pilchardus), the same species as the European sardine but caught at a more advanced stage, hence a firmer flesh and more generous tins. GLENRYCK, a South African brand founded in 1937, states on this tin a catch in FAO zone 34 (Eastern Central Atlantic), by seine net.\u003c\/p\u003e\u003ch2\u003eHow to use them?\u003c\/h2\u003e\u003cp\u003eWarm them gently in a pan and serve them with \u003ca href=\"\/en\/products\/riz-casse-2-fois-orchidee\"\u003erice\u003c\/a\u003e, \u003ca href=\"\/en\/products\/foufou-de-manioc-afrique-exotica\"\u003ecassava foufou\u003c\/a\u003e or plantain. In South Africa, canned pilchards traditionally go with pap (maize porridge) or are eaten as they are, on a slice of bread. To liven up the sauce, add a sautéed onion, garlic and a little chilli at the end of cooking.\u003c\/p\u003e\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\u003cp\u003eThe catalogue also offers the spicy version: \u003ca href=\"\/en\/products\/sardines-pilchard-a-la-sauce-tomate-piquante-glenryck\"\u003eGLENRYCK pilchards in spicy tomato sauce\u003c\/a\u003e. Discover the other \u003ca href=\"\/en\/collections\/poissons-fumes-seches-dafrique\"\u003ecanned fish\u003c\/a\u003e in the catalogue, and \u003ca href=\"\/en\/products\/oignon-semoule\"\u003eHOUSE OF SPICED onion granules\u003c\/a\u003e to season the sauce. In the same section: \u003ca href=\"\/en\/products\/sardines-a-lhuile-anny\"\u003eANNY sardines in oil\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e GLENRYCK (South Africa, since 1937)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 425 g tin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic pilchard (65%), tomato paste (34%), cassava starch, guar gum (thickener), salt; no artificial additive or preservative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 522 kJ (125 kcal), fat 6.9 g of which saturates 2.5 g, carbohydrates 3.6 g of which sugars 1.6 g, fibre 1.1 g, protein 13.2 g, salt 1.0 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFishing zone:\u003c\/strong\u003e FAO zone 34, Eastern Central Atlantic, seine net fishing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e before opening, in a cool, dry place, away from light; after opening, in an airtight container in the refrigerator, to be consumed quickly\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"GLENRYCK","offers":[{"title":"425g","offer_id":49506317599054,"sku":"NK_1300_49506317599054","price":4.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sardines-pilchard-a-la-sauce-tomate-glenryck-nkosi-agro.webp?v=1774100746"},{"product_id":"sardines-pilchard-a-la-sauce-tomate-piquante-glenryck","title":"GLENRYCK Pilchards in Spicy Tomato Sauce, 425 g Tin","description":"\u003cp\u003eGLENRYCK pilchards are large whole sardines, cooked in a spicy tomato sauce. The 425 g tin is ready to serve: just heat it up, with rice, attiéké or pap. A pantry staple known throughout Southern Africa, and well beyond.\u003c\/p\u003e\n\u003ch2\u003eWhat is a pilchard?\u003c\/h2\u003e\n\u003cp\u003ePilchard is the name given to large sardines, over 15 cm long. It is not a different fish, it is an adult sardine (sometimes misspelled pichard). GLENRYCK is a brand born in South Africa in 1937. This product is prepared in Thailand with pilchards caught in the Eastern Central Atlantic (FAO zone 34), off the coast of West Africa, as stated on the tin.\u003c\/p\u003e\n\u003ch2\u003eHow to cook them?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePap and pilchards, the South African classic: fry an onion, pour in the tin, let it simmer for a few minutes and serve over maize porridge.\u003c\/li\u003e\n\u003cli\u003eWith rice or attiéké, heated as they are or crumbled into rice fried with onion and garlic.\u003c\/li\u003e\n\u003cli\u003eRéunion-style, in a sardine rougail, with tomato, onion, garlic, ginger and turmeric.\u003c\/li\u003e\n\u003cli\u003eCold, in a sandwich or over a salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe bones, softened by the canning process, can be eaten.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/attieke-sec-marguerite\"\u003eMARGUERITE dried attiéké\u003c\/a\u003e or \u003ca href=\"\/en\/products\/riz-thai-parfume-lotus\"\u003eLOTUS fragrant Thai rice\u003c\/a\u003e. If you prefer a sauce without chilli, we also have the \u003ca href=\"\/en\/products\/sardines-pilchard-a-la-sauce-tomate-glenryck\"\u003eGLENRYCK pilchards in tomato sauce\u003c\/a\u003e. Our \u003ca href=\"\/en\/products\/kit-attieke-poisson-ivoirien\"\u003eattiéké fish kit\u003c\/a\u003e brings together attiéké, pilchards, green chilli and tomato paste. See also our \u003ca href=\"\/en\/collections\/poissons-fumes-seches-dafrique\"\u003esmoked, dried and tinned fish\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 GLENRYCK, distributed in France by Racines (Montpellier)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 425 g tin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Atlantic pilchards (65%) in spiced tomato sauce. The full list is on the tin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCatch method:\u003c\/strong\u003e Eastern Central Atlantic (FAO zone 34), purse seine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Thailand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep dry before opening. After opening, 2 days in the refrigerator in a closed, non-metallic container.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"GLENRYCK","offers":[{"title":"425g","offer_id":49506323104078,"sku":"NK_632_49506323104078","price":4.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sardines-pilchard-a-la-sauce-tomate-piquante-glenryck-nkosi-agro.webp?v=1774100768"},{"product_id":"confiture-de-mangue-mamour","title":"Mango jam M'AMOUR, extra jam from Guadeloupe, 325 g jar","description":"\u003cp\u003eThe mango jam M'AMOUR is an extra jam from Guadeloupe, prepared by the Guy Lesueur house in Pointe Noire, Basse Terre, with 50 g of mango per 100 g of product. Spread on a brioche, mixed with a yoghurt or used in baking, it gives the sweet, velvety taste of ripe mango. 325 g glass jar.\u003c\/p\u003e\u003ch2\u003eWhat is mango jam M'AMOUR?\u003c\/h2\u003e\u003cp\u003eIt is an extra jam, made in Guadeloupe by the Guy Lesueur house, established since 1958 at the Domaine de l'Espérance, in Pointe Noire (Basse Terre). Mango, a fruit widely present in the Caribbean, is cooked with sugar, fruit pectin as a gelling agent and citric acid as an acidifier: the result is an orange jam, with a thick, set texture, with no added lemon juice.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eIt spreads on bread, rusks or a brioche, and also goes with crêpes, waffles, pancakes, plain yoghurt or fromage blanc. In baking, it flavours a tart, a cheesecake or muffins. A spoonful in a vinaigrette or alongside white meat brings a sweet-savoury pairing.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eIn the same M'AMOUR range: \u003ca href=\"\/en\/products\/confiture-de-goyave-mamour\"\u003eguava jam\u003c\/a\u003e, \u003ca href=\"\/en\/products\/confiture-dananas-mamour\"\u003epineapple jam\u003c\/a\u003e or \u003ca href=\"\/en\/products\/confiture-de-banane-mamour\"\u003ebanana jam\u003c\/a\u003e. The \u003ca href=\"\/en\/collections\/produits-caraibes-antillais\"\u003eCaribbean and Antilles products\u003c\/a\u003e section brings together the other Guadeloupean specialities in the catalogue. In the same section: \u003ca href=\"\/en\/products\/confiture-racines-bio-fruit-de-la-passion\"\u003eRACINES BIO passion fruit jam\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e M'AMOUR (Guy Lesueur house, Guadeloupe)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 325 g jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e mango (50 g per 100 g of product), sugar, gelling agent: fruit pectin, acidifier: citric acid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 1231 kJ (290 kcal), fat 0 g, carbohydrate 70.2 g of which sugars 54 g, protein 0.27 g, salt 0.13 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guadeloupe (Pointe Noire, Basse Terre)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e before opening, away from heat and light; after opening, refrigerated, with a clean, dry spoon\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"M'AMOUR","offers":[{"title":"325g","offer_id":49555120554318,"sku":"NK_1186_49555120554318","price":6.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/confiture-de-mangue-mamour-nkosi-agro.webp?v=1774101139"},{"product_id":"kola-champion-bouteille-1-5l-solo","title":"Kola Champion SOLO, kola soda from Trinidad and Tobago, 330 mL can","description":"\u003cp\u003eKola Champion is a soda from the SOLO brand, a beverage company from Trinidad and Tobago. Sweet, with a caramel and kola flavour, it is very popular in the Caribbean and among the Caribbean diaspora. 330 mL can.\u003c\/p\u003e\n\u003ch2\u003eWhat is Kola Champion?\u003c\/h2\u003e\n\u003cp\u003eThe can reads “Solo, Kola Champion Original, soda with plant extracts”: these extracts are kola nut extracts. It belongs to the “kola champagne” family, Caribbean sodas with a more caramel flavour than a classic cola. Contrary to what is often said, the brand is neither from Martinique nor from Guadeloupe: SOLO is a family beverage company from Trinidad and Tobago.\u003c\/p\u003e\n\u003ch2\u003eHow to serve it?\u003c\/h2\u003e\n\u003cp\u003eWell chilled, straight from the can or in a glass with ice cubes. It goes with Creole dishes, a colombo or accras, and blends into non-alcoholic punches.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/soda-gout-grenadine-royal-soda\"\u003eRoyal Soda grenadine\u003c\/a\u003e, made in Martinique, and the \u003ca href=\"\/en\/products\/ginger-beer-en-canette-old-jamaica\"\u003eOLD JAMAICA ginger beer\u003c\/a\u003e complete the cooler. The \u003ca href=\"\/en\/blogs\/culture-africaine\/le-colombo-poulet\"\u003echicken colombo\u003c\/a\u003e recipe is on the blog, and Caribbean products are gathered in the \u003ca href=\"\/en\/collections\/produits-caraibes-antillais\"\u003eCaribbean and Antillean flavours\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 SOLO (Trinidad and Tobago), Kola Champion Original recipe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 330 mL can\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e carbonated water, sugar, preservative: sodium benzoate (150 mg\/l), colour: caramel (E150d), artificial flavourings, acid: citric acid, solid kola extracts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e content not stated on the label; kola extract naturally contains caffeine\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 ml:\u003c\/strong\u003e energy 246 kJ (58 kcal), fat less than 0.8 g, carbohydrates 14.4 g of which sugars 14.4 g, protein less than 0.5 g, salt less than 0.01 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOLO","offers":[{"title":"33mL","offer_id":49163781964110,"sku":"NK_343_49163781964110","price":2.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kola-champion-bouteille-1-5l-solo-nkosi-agro.webp?v=1774101162"},{"product_id":"sauce-creoline-douce-d-besson-210ml","title":"DAME BESSON Mild Créoline Sauce, No Heat, 210 mL Bottle","description":"\u003cp\u003eDAME BESSON mild créoline sauce is the no-heat version of the Caribbean onion-and-chilli condiment, produced in Guadeloupe. It tops fish, grilled meats and salted cod, without any heat at all. 210 mL bottle, that is 170 g.\u003c\/p\u003e\u003ch2\u003eWhat is mild créoline sauce?\u003c\/h2\u003e\u003cp\u003eThis is the mildest version of Dame Besson créoline sauce: the Caribbean chillies are replaced with mild peppers, which give the créole aroma without the heat. It differs from the original version, not very spicy, and from the hot version, both more highly seasoned.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eIt is used like the original version: on a grilled fish or meat, a salted cod chiquetaille, a rice dish or vegetables. It is a good introduction for children or guests not used to chilli, without giving up the créole taste.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor more character, the \u003ca href=\"\/en\/products\/sauce-creoline-d-besson-500-gr\"\u003eDAME BESSON original créoline sauce\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/sauce-creoline-forte-d-besson-210ml\"\u003eDAME BESSON hot créoline sauce\u003c\/a\u003e suit palates used to chilli better. It also goes with the \u003ca href=\"\/en\/products\/preparation-pour-acras-de-morue-chaleur-creole\"\u003eCHALEUR CRÉOLE cod accras mix\u003c\/a\u003e, and \u003ca href=\"\/en\/collections\/cuisine-antillaise-creole\"\u003eCaribbean and Créole cuisine\u003c\/a\u003e has its own aisle at NKOSI.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e DAME BESSON (Guadeloupe)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 210 mL (170 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e onions, sunflower oil, vinegar, mild peppers, salt, antioxidant (ascorbic acid)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens are in this ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 mL:\u003c\/strong\u003e energy 1182 kJ (287 kcal), fat 29 g of which saturates 3.2 g, carbohydrates 5.4 g of which sugars 5.4 g, protein 1 g, salt 4.1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guadeloupe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep cool and away from light before opening, refrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"DAME BESSON","offers":[{"title":"170g","offer_id":49563666743630,"sku":"NK_1125_49563666743630","price":6.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sauce-creoline-douce-d-besson-210ml-nkosi-agro.webp?v=1774101382"},{"product_id":"sauce-creoline-forte-d-besson-210ml","title":"DAME BESSON Hot Créoline Sauce, Caribbean Chillies, 170 g Jar","description":"\u003cp\u003eDAME BESSON hot créoline sauce is a Caribbean sauce made from onions and Caribbean chillies, the full-bodied version of the brand's original créoline. It enlivens grilled dishes, meats, fish and accras with just a few drops. 170 g jar.\u003c\/p\u003e\u003ch2\u003eWhat is hot créoline sauce?\u003c\/h2\u003e\u003cp\u003eCréoline sauce is a traditional condiment of the French Caribbean, born in Guadeloupe from the recipes of Dame Henri Besson, a cook from Sainte-Rose. Since 1978, the Dame Besson brand, now owned by Domaine de Séverin, still makes it in Guadeloupe and distributes it in Martinique, French Guiana and the Northern Islands. The “hot” version contains more Caribbean chillies than the brand's original or mild créoline: the maker rates it level 2 on its heat scale.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eA few drops are enough: place it at the edge of the plate or add it at the end of cooking. It goes with cod accras, grilled dishes, grilled meats and fish, rice, colombo, local vegetables, Caribbean blood sausage and fried fish. Used in a marinade, use it sparingly: its heat concentrates during cooking.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a full accras platter, pair it with the blog's \u003ca href=\"\/en\/blogs\/culture-africaine\/accras-de-morue-antilles\"\u003eCaribbean cod accras recipe\u003c\/a\u003e. If you prefer a milder heat, the brand also offers the \u003ca href=\"\/en\/products\/sauce-creoline-douce-d-besson-210ml\"\u003eDAME BESSON mild créoline sauce\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/sauce-creoline-d-besson-500-gr\"\u003eDAME BESSON créoline sauce in a 500 g bottle\u003c\/a\u003e. The \u003ca href=\"\/en\/collections\/cuisine-antillaise-creole\"\u003eCaribbean and Créole cuisine\u003c\/a\u003e aisle gathers the rest of the essentials.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e DAME BESSON\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 21 cl jar, net weight 170 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e onions, sunflower oil, vinegar, Caribbean chillies, salt, antioxidant: ascorbic acid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens are in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 ml:\u003c\/strong\u003e energy 1181 kJ (287 kcal), fat 29 g of which saturates 3.2 g, carbohydrates 5.4 g of which sugars 5.4 g, protein 1 g, salt 4.1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guadeloupe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep cool after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"DAME BESSON","offers":[{"title":"170g","offer_id":49563673264462,"sku":"NK_172_49563673264462","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sauce-creoline-forte-d-besson-210ml-nkosi-agro.webp?v=1774101404"},{"product_id":"baobab-en-morceaux-200-g-tantie","title":"TANTIE baobab pieces, dried fruit pulp, 200 g","description":"\u003cp\u003eTANTIE baobab pieces are the dried pulp of the baobab fruit (\u003cem\u003eAdansonia digitata\u003c\/em\u003e), to be dissolved in water to prepare the traditional bouye juice. It can also be sucked directly, like a tangy sweet. 200 g bag, origin Senegal.\u003c\/p\u003e\u003ch2\u003eWhat are baobab pieces?\u003c\/h2\u003e\u003cp\u003eThe baobab fruit, called monkey bread in English or bouye in Wolof, contains a naturally tangy white pulp, surrounding hard, dark seeds. TANTIE sells it dried, in pieces ready to dissolve. In the European Union, dried baobab fruit pulp has been authorised as a novel food ingredient since 2008.\u003c\/p\u003e\u003ch2\u003eHow to prepare bouye juice?\u003c\/h2\u003e\u003cp\u003eMix the pieces with water until the pulp is fully dissolved, then strain to remove the fibres and seeds. Sweeten to taste and serve chilled. The pieces can also be sucked directly, like sweets.\u003c\/p\u003e\u003ch2\u003eWhat other culinary uses are there?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eIn porridge, mixed into breakfast cereals.\u003c\/li\u003e\n\u003cli\u003eIn a smoothie, for a tangy touch.\u003c\/li\u003e\n\u003cli\u003eIn homemade sorbet, once the juice is strained and sweetened.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFind the pulp already ground with the \u003ca href=\"\/en\/products\/poudre-de-baobab-bio-racines\"\u003eRACINES organic baobab powder\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/concasse-de-baobab-bio-racines\"\u003eRACINES organic crushed baobab\u003c\/a\u003e. For the detailed recipe, see our \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-jus-de-baobab\"\u003earticle on bouye\u003c\/a\u003e, or browse our \u003ca href=\"\/en\/collections\/boissons-exotiques\"\u003eexotic drinks collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 200 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e baobab fruit pulp (100%)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and humidity, bag well closed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003ePrecautions\u003c\/h2\u003e\u003cp\u003eThe pieces contain hard seeds: do not let a young child consume them unsupervised, particularly as they are, due to a choking risk.\u003c\/p\u003e","brand":"TANTIE","offers":[{"title":"200g","offer_id":49466375864654,"sku":"NK_72_49466375864654","price":4.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/baobab-en-morceaux-200-g-tantie-nkosi-agro.webp?v=1774101727"},{"product_id":"baobab-en-poudre-200-g-tantie","title":"TANTIE baobab powder (monkey bread, bouye), 200 g","description":"\u003cp\u003eTANTIE baobab powder is the dried pulp of the baobab fruit, monkey bread, known as bouye in Senegal. Nothing else in the bag: 100% fruit pulp. It is used above all to prepare bouye juice, and its tangy taste also lifts yoghurts and desserts. 200 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is baobab powder?\u003c\/h2\u003e\n\u003cp\u003eThe fruit of the African baobab (Adansonia digitata) holds a naturally dry, creamy white pulp, surrounding the seeds. Separated from the seeds and sieved, it produces this fine powder with a tangy, slightly lemony taste. In Wolof, the fruit is called bouye and the tree gouye; in French, it is called pain de singe. Not to be confused with lalo, the baobab leaf powder used to thicken sauces.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFor bouye juice, dilute 60 g of powder and 50 g of sugar in 1 litre of water, mix well, then leave to rest for 1 hour in a cool place. One bag makes about 3 litres. Many people add milk, vanilla or orange blossom water. The juice keeps for 3 days in the refrigerator.\u003c\/li\u003e\n\u003cli\u003eFor ngalakh, the Senegalese Easter dessert, it is mixed with peanut paste and thiakry, the millet couscous.\u003c\/li\u003e\n\u003cli\u003eDay to day, one to two teaspoons in a yoghurt, a compote or a smoothie add a touch of tanginess.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a ngalakh, add the \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/thiacry-500-g-tantie\"\u003eTANTIE thiakry\u003c\/a\u003e. For the juice, the \u003ca href=\"\/en\/products\/arome-fleur-doranger-samia\"\u003eSAMIA orange blossom water\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/sucre-de-canne-le-galion\"\u003eLE GALION cane sugar\u003c\/a\u003e. The full recipe is on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-jus-de-baobab\"\u003ebaobab juice\u003c\/a\u003e. If you prefer to start from the fruit, we also have the \u003ca href=\"\/en\/products\/baobab-en-morceaux-200-g-tantie\"\u003eTANTIE baobab pieces\u003c\/a\u003e. The whole section: \u003ca href=\"\/en\/collections\/cuisine-malienne\"\u003eMalian cuisine\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 TANTIE (Haudecœur group, La Courneuve)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 200 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e 100% baobab fruit pulp\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, bag well closed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"200g","offer_id":49466397229390,"sku":"NK_560_49466397229390","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/baobab-en-poudre-200-g-tantie-nkosi-agro.webp?v=1774101748"},{"product_id":"bouillon-poudre-boeuf-1-kg-jumbo","title":"JUMBO beef stock powder, halal, 1 kg tub","description":"\u003cp\u003eJUMBO beef stock is a dehydrated seasoning powder with a beef flavour, halal. Sold in a 1 kg tub (50 litres of reconstituted stock), it is used as a savoury base in the sauces, rice dishes and soups of African cuisine.\u003c\/p\u003e\u003ch2\u003eWhat is JUMBO beef stock?\u003c\/h2\u003e\u003cp\u003eThe tub carries the names “Beef Flavour Stock” in English and “Bouillon goût bœuf” in French. It is a beef flavouring: its ingredient list contains no meat extract, but salt, maize starch, maltodextrin, soya flour, flavourings, sunflower oil, a colour and spices. The JUMBO brand belongs to the GBfoods group and is distributed in France by Haudecœur.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eDilute a spoonful in hot water for a quick stock, or mix it directly into sauces, rice dishes and stews while cooking. Taste before adding more salt: the product already contains 54.12 g of salt per 100 g.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eComplete it with \u003ca href=\"\/en\/products\/bouillon-poudre-aroma-1-kg-jumbo\"\u003eJUMBO Aroma stock\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bouillon-de-crevette-fumee-jumbo\"\u003eJUMBO smoked shrimp stock\u003c\/a\u003e or \u003ca href=\"\/en\/products\/tout-en-1-epices-500-g-jumbo\"\u003eJUMBO Tout en 1\u003c\/a\u003e. A recipe for inspiration: \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-griot\"\u003eHaitian griot\u003c\/a\u003e. The whole \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003espices and condiments\u003c\/a\u003e range.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e JUMBO (GBfoods group), distributed by Haudecœur\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 1 kg tub (1 kg = 50 L of reconstituted stock)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e salt, flavour enhancer (monosodium glutamate), maize starch, maltodextrin, soya flour, flavourings, sunflower oil, colour (E150d), onion, spices\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains soya; may contain traces of wheat, eggs, milk, celery, fish, crustaceans and molluscs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 677.6 kJ (158 kcal), fat 1.5 g of which saturates 0.1 g, carbohydrate 25.5 g of which sugars 0 g, fibre 0.2 g, protein 11 g, salt 54.12 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e halal, printed on the tub\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, tub tightly resealed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003ePrecautions\u003c\/h2\u003e\u003cp\u003eThis stock is very salty (54.12 g of salt per 100 g): use sparingly and taste before adding salt. It naturally contains soya (soya flour): avoid in case of allergy.\u003c\/p\u003e","brand":"JUMBO","offers":[{"title":"1kg","offer_id":49495998103886,"sku":"NK_1073_49495998103886","price":10.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bouillon-poudre-boeuf-1-kg-jumbo-nkosi-agro.webp?v=1774101922"},{"product_id":"soungouf-1-kg-tantie","title":"Soungouf TANTIE, Senegalese millet flour, 1 kg bag","description":"\u003cp\u003eSoungouf is a traditional Senegalese millet flour, used to prepare porridges such as laax, as well as cakes, fritters and bread. TANTIE's version is 100% millet. 1 kg bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is soungouf?\u003c\/h2\u003e\n\u003cp\u003eSoungouf, from the Wolof word \u003cem\u003esunguf\u003c\/em\u003e, refers to the millet flour used in West Africa, particularly in Senegal among the Wolof and Lebou peoples. It is used to prepare laax (or lakh), a millet porridge, as well as other traditional dishes. Not to be confused with arraw, a semolina obtained by rolling this same flour into small grains. TANTIE soungouf, distributed by Haudecœur, is 100% millet, with no other ingredient.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eThe bag instructs to mix the soungouf into a cup of water, bring 1.5 litres of water to the boil in a pot, then pour the mixture in a stream while stirring. Cook for about a quarter of an hour, sweeten to taste and serve with milk, as for a laax. Soungouf is also used to prepare cakes, fritters or bread.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a rolled millet semolina, choose the \u003ca href=\"\/en\/products\/arraw-de-mil\"\u003eKEBA millet arraw\u003c\/a\u003e instead. For the Senegalese dessert of the same name, \u003ca href=\"\/en\/products\/thiacry-500-g-tantie\"\u003eTANTIE thiakry\u003c\/a\u003e uses a coarser millet semolina than soungouf. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-bouillie-de-mil\"\u003eSenegalese millet porridge\u003c\/a\u003e is on the blog. The whole department: \u003ca href=\"\/en\/collections\/farines-feculents-africains\"\u003eflours and starches\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (distributed by Haudecœur)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% millet\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared appear in the ingredient list; millet is not a gluten-containing cereal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e energy 1,858 kJ (444 kcal), fat 3.0 g of which saturates 0.7 g, carbohydrates 87 g of which sugars 2.0 g, dietary fibre 4.2 g, protein 13 g, salt 0.25 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"1kg","offer_id":49467131527502,"sku":"NK_883_49467131527502","price":8.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/soungouf-1-kg-tantie-nkosi-agro.webp?v=1774102829"},{"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":5.09,"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":"cola-rouge","title":"Whole red and white kola nuts, to chew","description":"\u003cp\u003eThe kola nut, also called African cola or kola, is the seed of the kola tree, a West African tree. It is chewed raw, in wedges, for its bitterness, and offered as a sign of welcome. Whole nuts, red and white mixed, in a 250 g, 500 g or 1 kg pouch.\u003c\/p\u003e\n\u003ch2\u003eWhat is the kola nut?\u003c\/h2\u003e\n\u003cp\u003eThe kola nut is the seed of the kola tree, Cola nitida or Cola acuminata, a tree of the Malvaceae family that grows in West Africa. It is a firm seed, the size of a large chestnut, red, pink or creamy white depending on the tree, which splits into wedges along its natural cleft. It naturally contains caffeine, around 2 to 3% of its weight, like coffee or tea. It is called goro in Hausa and oji in Igbo.\u003c\/p\u003e\n\u003cp\u003eIt gave its name to cola soft drinks, of which it was originally an ingredient, at the end of the 19th century. \u003ca href=\"\/en\/products\/kola-champion-bouteille-1-5l-solo\"\u003eKola Champion SOLO\u003c\/a\u003e, a West Indian soda with kola nut extracts, keeps its name and part of its taste.\u003c\/p\u003e\n\u003ch2\u003eKola nut or petit cola: not to be confused\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/petit-cola\"\u003ePetit cola, or bitacola\u003c\/a\u003e, is a different seed: it comes from Garcinia kola, another tree, from another botanical family. Smaller, more bitter and astringent, it does not split into wedges, and its caffeine content has not been established. Both are chewed, shared and offered, hence the frequent confusion, but the kola nut is the larger of the two and the only one whose caffeine content is established.\u003c\/p\u003e\n\u003ch2\u003eA nut to offer\u003c\/h2\u003e\n\u003cp\u003eIn West Africa, presenting kola to a guest is a gesture of respect. Among the Igbo of Nigeria, the Iwa Oji ceremony, the sharing of the nut, opens important gatherings. Among the Hausa, goro is offered at weddings and naming ceremonies. In Guinea, among the Malinké, a red nut and a white nut placed together represent the bride and groom.\u003c\/p\u003e\n\u003ch2\u003eHow is the kola nut eaten?\u003c\/h2\u003e\n\u003cp\u003eOpen the nut along its natural cleft, break off a wedge and chew it slowly: the initial bitterness gradually softens and leaves a slightly sweet note. It is chewed in small wedges, during a visit or a ceremony, never in large quantities. The 250 g pouch is enough to discover it, the 1 kg pouch suits ceremonies and large gatherings.\u003c\/p\u003e\n\u003ch2\u003eRed kola or white kola: what is the difference?\u003c\/h2\u003e\n\u003cp\u003eThey are nuts from the same tree: the colour varies from one nut to another, from creamy white to red, and the taste is similar. The difference is mainly symbolic: depending on the region, one or the other is more commonly offered, and some wedding ceremonies bring together a red nut and a white nut. Our pouches mix both.\u003c\/p\u003e\n\u003ch2\u003eStorage and precautions\u003c\/h2\u003e\n\u003cp\u003eThe nuts are sold whole and undried. Keep them in a cool place, away from the sun, wrapped in paper or a clean cloth so that they do not dry out, and remove any damaged nut straight away: a spoiled nut quickly contaminates its neighbours. The kola nut contains caffeine: like coffee, it is not recommended for children or for pregnant or breastfeeding women, and it is best avoided in the evening.\u003c\/p\u003e\n\u003ch2\u003eAlso to chew\u003c\/h2\u003e\n\u003cp\u003eBrowse the whole \u003ca href=\"\/en\/collections\/noix-de-cola\"\u003ekola nut and petit cola\u003c\/a\u003e section: \u003ca href=\"\/en\/products\/petit-cola\"\u003epetit cola (bitacola)\u003c\/a\u003e as whole seeds, \u003ca href=\"\/en\/products\/poudre-de-petit-colas-number-one\"\u003eNUMBER ONE petit cola powder\u003c\/a\u003e for cooking and \u003ca href=\"\/en\/products\/caramel-toffi-petit-colas-number-one\"\u003eToffi petit cola caramels\u003c\/a\u003e. For the identity of the two seeds and the known precautions, read our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-petit-cola-bitacola\"\u003earticle on petit cola and the kola nut\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e whole kola nuts, red and white mixed, unbranded\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 250 g, 500 g or 1 kg pouch, as you choose\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e kola nuts, nothing added\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens, by nature (the kola nut is not one of the tree nuts covered by European regulations)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool place, protected from the sun and from drying out\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":49652852490574,"sku":"NK_70_49652852490574","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/cola-rouge-nkosi-agro.webp?v=1774103054"},{"product_id":"petit-cola","title":"Petit cola (bitacola), whole Garcinia kola seeds","description":"\u003cp\u003ePetit cola, which many people call bitacola, is the seed of Garcinia kola, a tree from the forests of West and Central Africa. It is chewed raw, for its frank bitterness, and shared: it is a seed that is offered. Whole seeds, in a 250 g, 500 g or 1 kg bag, shipped from France.\u003c\/p\u003e\n\u003ch2\u003eWhat is petit cola (bitacola)?\u003c\/h2\u003e\n\u003cp\u003ePetit cola is the seed of Garcinia kola Heckel, a tree of the Clusiaceae family that grows in the forests of West and Central Africa, notably in Nigeria and Cameroon. It is an oval, light brown seed, covered with a thin skin that is removed before chewing. Its flesh is firm and its taste very bitter, with a hint of astringency that softens as you chew it.\u003c\/p\u003e\n\u003cp\u003eIt has a different name in each language: bitacola in everyday French, bitter kola in English, which means “bitter cola”, orogbo in Yoruba, aki ilu in Igbo, namijin goro in Hausa. It is also spelled bita cola or bita kola. Despite its name, it is not a cola nut: the true cola nut comes from another tree, the cola tree, and resembles it neither in shape nor in taste.\u003c\/p\u003e\n\u003ch2\u003ePetit cola or cola nut: what is the difference?\u003c\/h2\u003e\n\u003cp\u003eThe two seeds share a name, a gesture (both are offered and chewed) and a shelf, but they do not have the same identity.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eScientific name:\u003c\/strong\u003e Garcinia kola for petit cola; Cola nitida or Cola acuminata for cola nut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBotanical family:\u003c\/strong\u003e Clusiaceae for petit cola; Malvaceae for cola nut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e a small, oval, light brown seed, versus a large red, pink or creamy white seed that splits into segments.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e very bitter and astringent for petit cola; bitter, then slightly sweet for cola nut.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e cola nut contains it naturally, around 2 to 3% of its weight; for petit cola, none of the scientific publications consulted establishes its caffeine content.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt was cola nut, not petit cola, that flavoured the first cola sodas at the end of the 19th century. Find \u003ca href=\"\/en\/products\/cola-rouge\"\u003ewhole red and white cola nuts\u003c\/a\u003e on the same shelf.\u003c\/p\u003e\n\u003ch2\u003eHow to consume petit cola?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo chew:\u003c\/strong\u003e remove the thin brown skin, cut off a piece of the seed and chew it slowly. The bitterness is sharp at first, then it softens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs an infusion:\u003c\/strong\u003e some people grate it to steep in hot water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn cooking:\u003c\/strong\u003e ground into powder, it is added in very small amounts to certain simmered sauces and to dishes of meat, fish or leafy greens from West and Central Africa, notably in Côte d'Ivoire, Cameroon and Nigeria. Start with half a teaspoon and taste before adding more: petit cola is measured out like a strong spice. For this use, \u003ca href=\"\/en\/products\/poudre-de-petit-colas-number-one\"\u003eNUMBER ONE petit cola powder\u003c\/a\u003e is ready to use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eA seed that is offered\u003c\/h2\u003e\n\u003cp\u003eIn West and Central Africa, presenting petit cola to a guest is a gesture of welcome and respect. It is shared to open a discussion, to accompany an agreement between two families or to mark a visit. This social custom, handed down from generation to generation, defines petit cola above all else: it is a seed that people chew together, when visiting as well as at work, and that has its place in many ceremonies.\u003c\/p\u003e\n\u003ch2\u003eWhole seeds or powder: which to choose?\u003c\/h2\u003e\n\u003cp\u003eWhole seeds are the traditional form: they are chewed and offered. The powder is used in cooking, a pinch in a simmered sauce, and saves you from grating the seed. If you want both uses, take the 250 g bag of seeds and the NUMBER ONE powder.\u003c\/p\u003e\n\u003ch2\u003eHow to choose and store petit cola?\u003c\/h2\u003e\n\u003cp\u003eA good-quality seed is firm, with no mould or suspicious smell, and has a frank bitterness when tasted.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the seeds in a dry place, at room temperature and away from light.\u003c\/li\u003e\n\u003cli\u003eChoose a paper or fabric bag rather than sealed plastic, which traps moisture.\u003c\/li\u003e\n\u003cli\u003eCheck the seeds from time to time and remove any that are spoiling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe 250 g bag is enough to try it or for personal use; the 500 g and 1 kg bags suit families, ceremonies and large gatherings.\u003c\/p\u003e\n\u003ch2\u003eAlso for chewing\u003c\/h2\u003e\n\u003cp\u003eIn the \u003ca href=\"\/en\/collections\/noix-de-cola\"\u003ecola nut and petit cola\u003c\/a\u003e section: \u003ca href=\"\/en\/products\/cola-rouge\"\u003ecola nut\u003c\/a\u003e, larger and less bitter, \u003ca href=\"\/en\/products\/poudre-de-petit-colas-number-one\"\u003eNUMBER ONE petit cola powder\u003c\/a\u003e for cooking and \u003ca href=\"\/en\/products\/caramel-toffi-petit-colas-number-one\"\u003eToffi caramels with petit cola\u003c\/a\u003e. For its composition, uses and known precautions, read our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-petit-cola-bitacola\"\u003earticle on petit cola\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e whole Garcinia kola seeds, unbranded\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e 250 g, 500 g or 1 kg bag, your choice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e petit cola (Garcinia kola), nothing added\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e by nature, none of the 14 regulated allergens (petit cola is not one of the tree nuts covered by European regulations)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, at room temperature, away from light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"50g","offer_id":49564138111310,"sku":"NK_125_49564138111310","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/hf_20260409_174111_87b9c15d-e17f-48bc-a3b3-0d7d78393e02avecarriere-plansupprime.webp?v=1775777351"},{"product_id":"sucre-de-canne-le-galion","title":"LE GALION cane sugar, brown sugar from Martinique, 1 kg","description":"\u003cp\u003eLE GALION is the cane sugar of Martinique: a crystallised brown sugar, produced in La Trinité by the last sugar mill still operating on the island. Its amber crystals sweeten coffee as well as ti-punch, and give cakes and jams a light caramel taste. 1 kg pack.\u003c\/p\u003e\n\u003ch2\u003eWhere does LE GALION sugar come from?\u003c\/h2\u003e\n\u003cp\u003eFrom the Galion factory, in La Trinité, on the Atlantic coast of Martinique. Founded in the 1860s, it is now the island's only sugar mill. Every year, it crushes Martinican cane for the duration of a sugar campaign, and it also produces rum. The pack carries the wording “Martinique cane sugar”.\u003c\/p\u003e\n\u003ch2\u003eWhat is the difference with white sugar?\u003c\/h2\u003e\n\u003cp\u003eWhite sugar is refined until only sucrose remains. Brown cane sugar keeps a small part of the other components of the cane: the Galion label indicates about 99% sucrose, with traces of minerals, fructose, glucose and fibre. This is what gives it its amber colour and its notes of caramel and vanilla. Its sweetening power, however, is the same: it is dosed like a white sugar.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eIn coffee, tea and homemade juices, bissap or ginger.\u003c\/li\u003e\n\u003cli\u003eIn ti-punch: a spoonful of sugar, a zest of lime, agricultural white rum, and everyone doses their own (excessive alcohol consumption is dangerous for your health; drink in moderation).\u003c\/li\u003e\n\u003cli\u003eIn pastry-making and jam-making, in place of white sugar, weight for weight. The colour and taste will be a little more pronounced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor ti-punch and Caribbean desserts: \u003ca href=\"\/en\/products\/sirop-de-batterie-dormoy\"\u003eDORMOY batterie syrup\u003c\/a\u003e, \u003ca href=\"\/en\/products\/jus-de-citron-vert-chaleur-creole\"\u003eCHALEUR CRÉOLE lime juice\u003c\/a\u003e and \u003ca href=\"\/en\/products\/vanille-bourbon-2-gousses-chaleur-creole\"\u003eCHALEUR CRÉOLE Bourbon vanilla\u003c\/a\u003e. For a homemade juice: \u003ca href=\"\/en\/products\/bissap-rouge-entier-100-g-tantie\"\u003eTANTIE whole red bissap\u003c\/a\u003e. A dessert idea on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-flan-coco-antillais\"\u003eCaribbean coconut flan\u003c\/a\u003e. The whole department: \u003ca href=\"\/en\/collections\/produits-caraibes-antillais\"\u003eCaribbean and Antillean flavours\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e LE GALION, Galion factory in La Trinité\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e 1 kg pack\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredient:\u003c\/strong\u003e cane sugar\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Martinique\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, pack well resealed or airtight jar\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNutritional values shown on the pack:\u003c\/strong\u003e 20 kcal (85 kJ) per spoonful of about 5 g, i.e. about 400 kcal per 100 g; sucrose about 99%, protein 0 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"LE GALION","offers":[{"title":"1kg","offer_id":49616976052558,"sku":"NK_68_49616976052558","price":6.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sucre-de-canne-le-galion-nkosi-agro.webp?v=1774103261"},{"product_id":"kaolin-gris-naturel","title":"Edible grey kaolin, clay to chew in pieces, 100 g","description":"\u003cp\u003eGrey kaolin is a natural clay sold in pieces, traditionally chewed as it is across a large part of West and Central Africa. It is called mabele in Congo, kew in Senegal, nzu in Nigeria, kalaba or calaba in several other countries. 100 g sachet.\u003c\/p\u003e\n\u003ch2\u003eWhat is edible kaolin?\u003c\/h2\u003e\n\u003cp\u003eIt is a clay made mostly of kaolinite, a soft mineral. Pure kaolin is white: the grey colour comes from minerals naturally mixed into the clay at the deposit. The pieces are dry and crumbly, breaking under the teeth like chalk. The taste is neutral, with an earthy note that its fans look for. In English it is called calabash chalk; in French, argile comestible, argile mangeable or pierre de kaolin.\u003c\/p\u003e\n\u003ch2\u003eHow is kaolin eaten?\u003c\/h2\u003e\n\u003cp\u003eThere is no recipe and no cooking: you break off a small piece and chew it, or let it melt in the mouth. It is not a cooking ingredient, but a habit passed down within families, in Africa as in the diaspora.\u003c\/p\u003e\n\u003ch2\u003ePrecautions to know before buying\u003c\/h2\u003e\n\u003cp\u003eKaolin is a raw clay: its metal content, particularly lead and arsenic, varies from one deposit to another. For this reason, several health authorities (the Food Standards Agency in the United Kingdom, Health Canada, the Food Safety Authority of Ireland) advise against this type of clay for pregnant or breastfeeding women. We pass on this advice and extend it to children: in these situations, do not eat it. For other adults, caution calls for occasional consumption in small amounts. If you crave clay often, speak to your doctor.\u003c\/p\u003e\n\u003ch2\u003eAlso to chew\u003c\/h2\u003e\n\u003cp\u003eIn the same spirit, we offer \u003ca href=\"\/en\/products\/cola-rouge\"\u003ecola nut\u003c\/a\u003e, found in the \u003ca href=\"\/en\/collections\/noix-de-cola\"\u003ecola nut and small cola\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e grey kaolin in pieces, unbranded\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 100 g sachet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e kaolin clay, with no addition\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, in a closed container, away from odours\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":55111814316366,"sku":"KAO_CIV_100g","price":5.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kaolin-gris-naturel-vue-2-nkosi-agro.webp?v=1774103417"},{"product_id":"fakoye-en-poudre-afrique-number-one","title":"NUMBER ONE Fakoye Powder, dried and ground jute leaves, 300 g","description":"\u003cp\u003eFakoye is a powder made from garden jute leaves, dried then ground. It gives its name to fakoye sauce, a dish from northern Mali, from the Gao region, served with rice and meat. 300 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is jute mallow (corète)?\u003c\/h2\u003e\n\u003cp\u003eA garden plant, \u003cem\u003eCorchorus olitorius\u003c\/em\u003e, also called jute mallow or Jew's mallow. Its leaves make sauces smooth and slightly stringy, like okra. It is also cooked in Egypt, the Levant and the Maghreb, under the name mloukhiya. Not to be confused with lalo, a powder made from baobab leaves, another plant also used to thicken sauces.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare fakoye sauce?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eBrown the meat, mutton or beef, with onion and garlic, cover with water and leave to simmer.\u003c\/li\u003e\n\u003cli\u003eMix three to four tablespoons of powder into a little water to avoid lumps, then pour it into the pot while stirring.\u003c\/li\u003e\n\u003cli\u003eLeave to simmer over low heat until the sauce turns green and coats the back of a spoon. Serve over white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/blogs\/culture-africaine\/fakoye-guide-feuille-sechee-mali\"\u003efakoye guide\u003c\/a\u003e details the recipe on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith soumbala and dried fish, which some families add to the sauce. The other sauce thickeners, okra and lalo, are in the \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra and sauce thickeners\u003c\/a\u003e department.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distribution: Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 300 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e dried and ground garden jute leaves\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared; check the bag for any possible traces\u003c\/li\u003e\n\u003cli\u003e\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":"300g","offer_id":55174997180750,"sku":"NK_864191366","price":9.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/fakoye-en-poudre-afrique-number-one-nkosi-agro.webp?v=1774103708"},{"product_id":"fonio-precuit-afrique-number-one","title":"Precooked fonio, West African grain ready in a few minutes, 1 kg","description":"\u003cp\u003eFonio is a small grain that has been grown in West Africa for thousands of years. This one is precooked: just pour it into boiling water and let it swell for a few minutes. 1 kg bag, West African origin.\u003c\/p\u003e\n\u003ch2\u003eWhat is fonio?\u003c\/h2\u003e\n\u003cp\u003eA grass, \u003cem\u003eDigitaria exilis\u003c\/em\u003e, with tiny grains, much smaller than those of millet or sorghum. It is called findi in Wolof, foni in Bambara, acha in Hausa. It does not belong to the gluten cereals: wheat, rye, barley and oats have nothing to do with it.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003ePour the fonio into salted boiling water, cover and let it swell for a few minutes off the heat, then fluff it with a fork with a drizzle of oil or a knob of butter. Follow the instructions printed on the bag, which give the exact proportions. Precooked fonio takes much less time than raw fonio, which is steamed in several passes.\u003c\/p\u003e\n\u003ch2\u003eWhat to serve it with?\u003c\/h2\u003e\n\u003cp\u003eAs an accompaniment to a sauce, like rice: peanut sauce with \u003ca href=\"\/en\/products\/pate-darachide-bonmafe\"\u003eBONMAFÉ peanut paste\u003c\/a\u003e, leaf sauce, grilled fish, sautéed vegetables. It is also eaten cold in a salad, or sweetened at breakfast. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/djouka-recette-fonio-arachide\"\u003efonio djouka with peanuts\u003c\/a\u003e is on the blog, and the other cereals are in the \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003ecereals and grains\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e precooked fonio (\u003cem\u003eDigitaria exilis\u003c\/em\u003e)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e West Africa, according to the bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens; fonio is not a gluten cereal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, in a closed container after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"1kg","offer_id":55174997508430,"sku":"NK_594941398","price":8.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/fonio-precuit-afrique-number-one-nkosi-agro.webp?v=1774103789"},{"product_id":"graine-de-courge-moulue-afrique-cataleya","title":"CATALEYA ground pumpkin seed, Cameroonian spice powder, 100 g bag","description":"\u003cp\u003eCATALEYA ground pumpkin seed is a fine powder of dried pumpkin seeds, used to thicken sauces and stews from West and Central Africa. 100 g bag, CATALEYA brand.\u003c\/p\u003e\n\u003ch2\u003eWhat is ground pumpkin seed?\u003c\/h2\u003e\n\u003cp\u003eThese are pumpkin seeds (Cucurbitaceae family) dried then finely ground into powder. In English-speaking West Africa, particularly Nigeria, the term “egusi” is used for pumpkin or melon seeds prepared the same way. The powder has a pale colour and a slightly nutty aroma.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eStir the powder directly into a sauce or stew towards the end of cooking: it thickens quickly, so it is best to add a little at first and then adjust. It goes into Cameroonian ndolé (ndolé leaves, crushed peanuts, shrimp or meat) and Nigerian egusi soup.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a complete ndolé, pair it with \u003ca href=\"\/en\/products\/feuilles-de-ndole-sechees-number-one\"\u003eNUMBER ONE dried ndolé leaves\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/kit-ndole-camerounais-authentique-plat-national\"\u003eCameroonian ndolé kit\u003c\/a\u003e. The detailed recipe is on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé recipe\u003c\/a\u003e. The \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra and sauce thickeners\u003c\/a\u003e range gathers other African thickeners.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g, fine powder\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e ground pumpkin seeds (to confirm on the label of the bag received)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e pumpkin seed is not one of the 14 regulatory allergens; people allergic to oilseeds should remain cautious\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight container, away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":55174997705038,"sku":"NK_545570213","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/graine-de-courge-moulue-afrique-cataleya-nkosi-agro.webp?v=1774103857"},{"product_id":"graine-de-moringa-afrique-number-one","title":"NUMBER ONE Moringa seed, whole seed to shell, 100 g","description":"\u003cp\u003eNUMBER ONE Moringa seed is the whole seed of Moringa oleifera (moringa), to be shelled before eating the kernel, plain, lightly toasted, or after a short soak. 100 g bag.\u003c\/p\u003e\u003ch2\u003eWhat is moringa seed?\u003c\/h2\u003e\u003cp\u003eMoringa is a tree native to the Indian subcontinent, now widely grown in West Africa, particularly Senegal. It is called nébéday in Wolof, zogalé in Hausa and n'saye in Bambara. The seed is enclosed in a light brown shell that must be broken to extract the white kernel, with a bitter taste that leaves a slightly sweet note at the end of chewing, close to roasted chickpea.\u003c\/p\u003e\u003ch2\u003eHow to eat moringa seed?\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eCrack the shell between your fingers or with a nutcracker to remove the white kernel.\u003c\/li\u003e\n\u003cli\u003eChew one to two kernels slowly, plain or lightly dry-roasted for a few minutes in a pan.\u003c\/li\u003e\n\u003cli\u003eIncrease the amount gradually to get used to the pronounced, bitter taste.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eTo discover moringa in other forms, \u003ca href=\"\/en\/products\/feuille-de-moringa-afrique-number-one\"\u003eNUMBER ONE Moringa leaf\u003c\/a\u003e is prepared as an infusion and \u003ca href=\"\/en\/products\/moringa-en-poudre\"\u003eNUMBER ONE Moringa powder\u003c\/a\u003e is added directly to dishes and smoothies. The \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003eAfrican cereals and seeds\u003c\/a\u003e range gathers other seeds to snack on or cook with.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distribution: TAI YAT)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e whole Moringa oleifera seeds, to be shelled\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens in this single-ingredient product; check the label of the product received for any possible traces\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place, away from light and moisture, bag well resealed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174997770574,"sku":"NK_521666266","price":7.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/graine-de-moringa-afrique-number-one-nkosi-agro.webp?v=1774103891"},{"product_id":"pistache-de-maroua-moulue","title":"BOUBA pistache de Maroua, ground squash seeds from Cameroon, 100 g","description":"\u003cp\u003eBOUBA pistache de Maroua (dried, ground squash seeds) is a powder also called égousi or egusi, depending on the country. Used in Cameroon to thicken and flavour sauces, it makes the traditional sauce pistache. 100 g bag.\u003c\/p\u003e\u003ch2\u003eWhat is pistache de Maroua?\u003c\/h2\u003e\u003cp\u003eDespite its name, pistache de Maroua has no botanical link with the pistachio tree (Pistacia vera): it is the seed of a plant from the cucurbit family (squash, melon), dried and then ground into powder. It is called égousi or egusi in English-speaking Africa, and gousi or gusi in other regions. It takes its name from Maroua, a town in Cameroon's Far North Region, where it is sold notably at the abattoir market. The powder is light brown to beige, fine and light, with a mild, slightly nutty taste.\u003c\/p\u003e\u003ch2\u003eHow do you use it?\u003c\/h2\u003e\u003cp\u003eMix the powder with a little stock or water to form a smooth paste, then stir it into a meat, fish or vegetable sauce. Simmer over low heat, stirring regularly, until the sauce thickens: this is the base of Cameroonian sauce pistache, served with rice, cassava or foufou dough. It is also added to some gombo sauces to give them body. Do not let it stick to the bottom of the pot.\u003c\/p\u003e\u003ch2\u003eWhat goes well with it?\u003c\/h2\u003e\u003cp\u003eIt goes well with \u003ca href=\"\/en\/products\/rondelle-du-nord-en-grain-bouba\"\u003ewhole rondelle du nord BOUBA\u003c\/a\u003e to spice up the sauce, or with \u003ca href=\"\/en\/products\/djansang-de-bafia-moulu-the-lions\"\u003eBafia djansang THE LIONS\u003c\/a\u003e, another Cameroonian thickener. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-egusi-soup-nigeriane\"\u003eNigerian egusi soup\u003c\/a\u003e recipe uses the same seed. The \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine collection\u003c\/a\u003e brings together other products.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BOUBA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried and ground squash seeds (pistache africaine)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e it is not a tree nut in the regulatory sense, it is a cucurbit seed; check the label of the product you receive for any traces linked to manufacturing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon (Far North Region, Maroua)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BOUBA","offers":[{"title":"100g","offer_id":55174999048526,"sku":"NK_828079373","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/pistache-de-maroua-moulue-nkosi-agro.webp?v=1774104352"},{"product_id":"poudre-de-crevette-sechee-et-fumee","title":"NUMBER ONE dried and smoked shrimp powder, West African condiment, 100 g","description":"\u003cp\u003eNUMBER ONE dried and smoked shrimp powder is a West African condiment made from shrimp that is dried, then smoked, then finely ground. A small amount is enough to flavour a sauce, a stock or a rice dish with a marine, smoky taste. 100 g bag.\u003c\/p\u003e\u003ch2\u003eWhat is dried and smoked shrimp powder?\u003c\/h2\u003e\u003cp\u003eA powder made from whole shrimp, dried then smoked, then ground. It is found in several West African cuisines, particularly in Côte d'Ivoire, where it serves as an umami condiment to enhance sauces and stocks without using an industrial stock cube. Its flavour is marine, salty and smoky, more concentrated than that of whole dried shrimp.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eOne to two teaspoons are enough for a pot of gombo sauce, groundnut sauce or jollof rice: add the powder while cooking and stir, it dissolves directly into the liquid. It can also be mixed into a fish marinade or sprinkled at the end of cooking over sautéed vegetables for a marine note.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eWith \u003ca href=\"\/en\/products\/crevettes-entieres-sechees-fumees-number-one\"\u003eNUMBER ONE whole dried smoked shrimp\u003c\/a\u003e for texture, or \u003ca href=\"\/en\/products\/bouillon-de-crevette-fumee-jumbo\"\u003eJUMBO smoked shrimp stock\u003c\/a\u003e for a sauce base. \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-jollof-rice\"\u003eJollof rice\u003c\/a\u003e and the fish in the \u003ca href=\"\/en\/collections\/poissons-fumes-seches-dafrique\"\u003esmoked and dried fish from Africa collection\u003c\/a\u003e pair well with this condiment.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distributed by: TAI YAT)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried and smoked shrimp, ground. Refer to the label of the product received for the full list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains crustaceans.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e West Africa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place, away from light, in an airtight container.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174999540046,"sku":"NK_733_49183310217550","price":10.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/poudre-de-crevette-sechee-et-fumee-nkosi-agro.webp?v=1774104455"},{"product_id":"preparation-pour-acras-de-morue-chaleur-creole","title":"CHALEUR CRÉOLE cod acra mix, 100 g bag","description":"\u003cp\u003eCHALEUR CRÉOLE cod acra mix is a ready-to-use powder blend: dehydrated cod is already included at 12%, along with flour, vegetables and spices. Simply dilute it in water then fry it into small golden balls. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat are cod acras?\u003c\/h2\u003e\n\u003cp\u003eAcras (or accras) of cod are fried fritters made from salt cod, an iconic dish of the French Caribbean, Martinique and Guadeloupe, served as an aperitif or starter both for celebrations and everyday meals. This CHALEUR CRÉOLE mix reproduces the recipe as a ready-to-use powder: wheat flour, dehydrated cod, onion, potato, powdered egg, garlic, parsley and cayenne pepper are already combined in the bag, with no need to add any fish.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eDilute the contents of the bag in about 140 ml of cold water, leave to rest for 5 minutes, then stir again to get a smooth batter. Heat the frying oil to 180°C, drop small spoonfuls (about half a teaspoon) into the hot oil, let them turn golden while turning the acras, then drain on absorbent paper. Serve hot, as an aperitif or starter, with a squeeze of lime or a hot sauce.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eTo vary your acras, try the \u003ca href=\"\/en\/products\/acras-de-crevette-chaleur-creole\"\u003eCHALEUR CRÉOLE shrimp acra mix\u003c\/a\u003e, or serve the cod ones with a \u003ca href=\"\/en\/products\/sauce-creoline-forte-d-besson-210ml\"\u003eDAME BESSON strong Creole sauce\u003c\/a\u003e. The full recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/accras-de-morue-antilles\"\u003eCaribbean cod acras\u003c\/a\u003e is on the blog. Find more products in the \u003ca href=\"\/en\/collections\/cuisine-antillaise-creole\"\u003eCaribbean and Creole cuisine\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 CHALEUR CRÉOLE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e wheat flour, dehydrated cod 12%, onion, potato, salt, powdered egg, natural flavouring (fish, crustaceans), garlic, cayenne pepper, acidity regulator (sodium bicarbonate), parsley, raising agent (wheat starch, disodium diphosphate, sodium hydrogen carbonate), acidifier (citric acid), colouring (paprika extract)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e gluten (wheat flour and starch), fish (cod), eggs, crustaceans (flavouring). Possible traces of celery, milk, tree nuts, soya and sulphites\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 1,410 kJ (347 kcal), fat 1.8 g of which saturates 0.4 g, carbohydrate 62 g of which sugars 4.6 g, fibre 0 g, protein 17 g, salt 5.1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Caribbean recipe (Martinique, Guadeloupe); place of manufacture not specified by the brand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eThis mix contains gluten, fish and eggs, with possible traces of celery, milk, tree nuts, soya and sulphites: to be avoided if allergic to any of these.\u003c\/p\u003e","brand":"CHALEUR CREOLE","offers":[{"title":"100g","offer_id":55195010793806,"sku":"NK_77235235519","price":10.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/preparation-pour-acras-de-morue-chaleur-creole-nkosi-agro.webp?v=1774104788"},{"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":5.79,"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":"pois-du-cap-royal-bourbon","title":"Pois du Cap ROYAL BOURBON plain (lima beans), 400 g tin","description":"\u003cp\u003eThis tin of ROYAL BOURBON Pois du Cap contains plain pois du Cap, cooked in water and salt only, to be drained before you cook them yourself. Pois du Cap, also called lima bean, goes with Malagasy and Réunion Island stews. 400 g tin, 225 g drained.\u003c\/p\u003e\u003ch2\u003eWhat is pois du Cap?\u003c\/h2\u003e\u003cp\u003ePois du Cap is the Réunion Island and Mauritian name for the lima bean (\u003cem\u003ePhaseolus lunatus\u003c\/em\u003e), a broad, flat and creamy legume, native to Central and South America and now grown throughout the tropics. It is also known as Cape bean. It is a staple of Malagasy stews and a classic “bean” of Réunion Island and Mauritian cuisine, served with rice, cari or rougail. This ROYAL BOURBON version is plain: only pois du Cap, water and salt, with no added oil or spice.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eDrain and rinse the beans before adding them to your dish. They go well with a Malagasy dish of mashed cassava leaves, ravitoto, simmered with meat, garlic and ginger, or with a Réunion Island cari. You can also simply reheat them with an onion and mild spices, or serve them as a stew with white rice.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a complete ravitoto, add \u003ca href=\"\/en\/products\/feuille-de-manioc-ravitoto-codal\"\u003eRAVITOTO CODAL cassava leaf\u003c\/a\u003e: the recipe is on the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-ravitoto-malgache\"\u003eblog\u003c\/a\u003e. For an already seasoned option, choose the \u003ca href=\"\/en\/products\/pois-du-cap-cuisines-a-la-creole-royal-bourbon\"\u003eROYAL BOURBON Creole-style pois du Cap\u003c\/a\u003e. The \u003ca href=\"\/en\/collections\/epicerie-malgache\"\u003eMalagasy grocery\u003c\/a\u003e collection brings together the rest of the products from Madagascar.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e ROYAL BOURBON (Royal Bourbon Industries, Bras-Panon, Réunion Island)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g, 225 g drained, 425 ml tin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e pois du Cap, 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 packed in Bras-Panon, Réunion Island\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e at room temperature before opening; in the refrigerator, in a closed container, after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ROYAL BOURBON","offers":[{"title":"420g","offer_id":55207557726542,"sku":"NK_7723523552010","price":4.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/pois-du-cap-royal-bourbon-nkosi-agro.webp?v=1774105176"},{"product_id":"riz-casse-2-fois-orchidee","title":"ORCHIDÉE rice broken 2 times, broken jasmine rice for thiéboudienne, 1 kg","description":"\u003cp\u003eORCHIDÉE twice-broken rice is a jasmine rice whose grains have been broken twice: they are short, soak up the sauce and give thiéboudienne its texture. It is the rice of Senegalese cuisine, even though it grows in Asia. 1 kg bag.\u003c\/p\u003e\n\u003ch2\u003eWhat does “twice-broken” mean?\u003c\/h2\u003e\n\u003cp\u003eBroken rice is not a variety: these are long grains fragmented during milling, then sorted by the size of the fragments. Broken once, the grain stays large; broken twice, it is smaller, cooks faster and soaks up sauce. The packaging carries the mention “jasmine fragrant rice broken twice” and the commercial grade A1 Super.\u003c\/p\u003e\n\u003ch2\u003eAn Asian rice, a Senegalese cuisine\u003c\/h2\u003e\n\u003cp\u003eBroken rice arrived in Senegal through colonial trade and became the base there for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thieboudienne\"\u003ethiéboudienne\u003c\/a\u003e, the fish and rice dish, then for thiébou yapp and riz gras. This one is a superior-quality jasmine rice, broken twice; it is not grown in Senegal.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it?\u003c\/h2\u003e\n\u003cp\u003eRinse it, then steam it above the sauce, the Senegalese way, or cook it in water, allowing a little less water than for a whole grain rice, as the fragments absorb quickly. Taste at the end of cooking: it should stay soft, without becoming sticky.\u003c\/p\u003e\n\u003ch2\u003eWhat to serve it with?\u003c\/h2\u003e\n\u003cp\u003eWith the fish and vegetables of thiéboudienne, a peanut sauce made with \u003ca href=\"\/en\/products\/pate-darachide-bonmafe\"\u003eBONMAFÉ peanut paste\u003c\/a\u003e, or a \u003ca href=\"\/en\/products\/bouillon-de-poisson-jumbo\"\u003eJUMBO fish stock\u003c\/a\u003e. \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e has its own category.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e ORCHIDÉE (Orchid Rice Label), distributed by Tai Yat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContent:\u003c\/strong\u003e 1 kg bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e jasmine rice broken twice, grade A1 Super\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared; rice is not a gluten-containing cereal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light; in a closed container after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ORCHIDEE","offers":[{"title":"1 kg","offer_id":55207556776270,"sku":"NK_92367232","price":5.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/riz-casse-2-fois-orchidee-nkosi-agro.webp?v=1774105263"},{"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":5.79,"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":"patate-douce-a-peau-blanche-et-chair-blanche","title":"White sweet potato, white skin and white flesh, 1 kg","description":"\u003cp\u003eWhite sweet potato has pale skin and creamy white flesh. Less sweet and more floury than orange sweet potato, it holds its shape well during cooking: it is the one used for boiling, frying or roasting in African and Caribbean kitchens. Sold by the kilo.\u003c\/p\u003e\n\u003ch2\u003eWhat is white sweet potato?\u003c\/h2\u003e\n\u003cp\u003eIt is the same species as orange sweet potato, Ipomoea batatas, but a different variety. Its flesh stays pale when cooked, its taste recalls chestnut, and its texture is drier. It is often called African potato; in the Caribbean, sweet potato is called patate péyi. It has nothing to do with yam or cassava, two other tubers that are nonetheless cooked in the same way.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBoiled, in large chunks, to go with a sauce, a stew or a mafé.\u003c\/li\u003e\n\u003cli\u003eFried, in sticks or rounds: its dry flesh makes fries that hold together well.\u003c\/li\u003e\n\u003cli\u003eIn fritters: a mash of sweet potato, a little flour, spices, then a bath of frying oil.\u003c\/li\u003e\n\u003cli\u003eAs a dessert: it is the base of Haitian pain patate, with ripe banana, coconut milk, cinnamon and nutmeg, and of Caribbean gâteau patate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is always eaten cooked. In a mash, allow a little more milk or butter than with an orange sweet potato, as it is less moist.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWe also have \u003ca href=\"\/en\/products\/patate-douce-a-peau-violette-et-chair-blanche\"\u003epurple sweet potato, with purple skin and white flesh\u003c\/a\u003e. For a mafé, add \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e. For a pain patate, \u003ca href=\"\/en\/products\/cannelle-moulue-100-g-samia\"\u003eSAMIA ground cinnamon\u003c\/a\u003e and \u003ca href=\"\/en\/products\/lait-concentre-non-sucre-bonnet-rouge\"\u003eBONNET ROUGE unsweetened condensed milk\u003c\/a\u003e. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-beignets-de-patates-douces\"\u003esweet potato fritters\u003c\/a\u003e recipe is on the blog. The whole range: \u003ca href=\"\/en\/collections\/tubercules-africains\"\u003eAfrican tubers\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e white-fleshed sweet potato, whole, unprocessed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 1 kg\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 cool, dry and dark place, never in the fridge\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eDo not store raw sweet potatoes in the fridge: the cold hardens their flesh and alters their taste. Keep them in the open air, away from light, and cook them within two weeks.\u003c\/p\u003e","brand":"NKOSI","offers":[{"title":"1kg","offer_id":55322937753934,"sku":"NK_16_49183337972046","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/patate-douce-a-peau-blanche-et-chair-blanche-nkosi-agro.webp?v=1774105730"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/collections\/collection-meilleures-ventes-nkosi-agro.webp?v=1774121608","url":"https:\/\/www.nkosiagro.com\/en\/collections\/meilleures-ventes-en.oembed?page=2","provider":"NKOSI.","version":"1.0","type":"link"}