Pride of Africa Bean Flour

Black-eyed beans are small, creamy-flavoured beans with a black 'scar' where they were joined to the pod. They are much used in American and African cooking and are the essential ingredient in traditional ethnic cooking and salads around the world.

Rich in protein and popular In most West African countries, beans are eaten in a variety of ways – porridge, akara, moi-moi or boiled with rice.

Butter Beans complement many different flavours - you can marry them with tomatoes and garlic, fresh herbs, cream, butter, braised lamb, green vegetables or chilli. Eat them whole, or purée our Butter Beans and add them to soups and stews to give texture and body

Crab Eye Beans, otherwise known as rosecoco beans, are high in protein and fibre and low in fat. Serve them with rice or in stews, soups and salads.

Rich in protein and popular In most West African countries, beans are eaten in a variety of ways – porridge, akara, moi-moi or boiled with rice.