Cassava Dough

Chikwanga or kwanga is a traditional bread from the Democratic Republic of Congo consisting of cassava flour cakes that are wrapped in dry banana leaves, then steamed. Its savory flavor pairs well with most of the main meals in the country

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

100% natural cassava leaves, no addititves or preservatives

Cassava Couscous

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