Tomato Paste Gino 210 G: double concentrated Paste which can be used in all types of cooking. Ingredients Tomato Paste (71.5%), Water (28%), Salt (0.5%).

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Africa Queen Pilchards Tomato Sauce 425 g: geniet van Mackerel vis in tomato sauce. Lekkere met rijst of andere eten combinaties.

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PEANUT BUTTER FRENCH LABEL 500 G

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PEANUT BUTTER FRENCH LABEL SUGAR FREE 500 G

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Jamaica's Pride Ackees in Brine 280 g: the greatest care is taken to ensure that only authentic quality ingredients are used for this product. There is a full range of other Jamaican products under the Jamaican's Pride range which your are invited to try. How to prepare Ackees and Saltfish? Ingredients 1/2 lb Cawoods Saltedfish (Cod f) 1 can Jamaican's Pride Ackees 1 onion 1 or 2 Chrry tomatoes 1 Teaspoon black peper 4 slices hot scoth bonnt pepper Cooking oil Method: Boll saltfish (cod fish) till cooked Flake saltfish and removes bones Saut'sliced onions, hot scothc bonnet pepper and sweet pepper in oil Add Saltfish and slimmer for 3-4 minutes and 1 can Jamaican's Pride Ackees then turn over, and slimmer for 3-5 minutes Pour in serving dish and garnish with extra onions and peppe slices as desired and serve.

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Valle Del Sole Green Pigeon Peas 425 g; Geen pigeon peas with water and salt.

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Tropical Sun Green Pigeon Peas in Salted Water 425 g: Tropical Sun’s Green Pigeon Peas in Coconut Milk is a delicious and convenient way to create a variety of exciting world cuisines including the Caribbean classics - Rice and Peas and Pea soup. The Pigeon Peas, also known as cogo peas, green peas and gungo peas, have been soaked in creamy coconut milk to help create a richer taste experience, just as it is enjoyed across the tropics. You can cook this with long grain rice as a rice-side with the dish of your choice, such as Caribbean style Jerk Chicken or Curry Goat. Simply heat and enjoy!

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Tropical Sun Jamaican Ackee in Brine 540 g:  the Ackee is the fruit of Jamaica. This unique fruit is, to the suprise of many, eaten a vegetable:  in-vol-vents, with rice, in quishes and most oftne in once of Jamaican's signature dishes, Ackee and Salted fish. The Aciee is found on a medium size three that bears magnificent red an yellow per shaped fruits. When ripe the pod naturally bursts open into three sections to expose thee shiny blak seeds, each attached to a yellow edible aril. It is this aril that is consumed after the seed has been removed. To a real Jamaican there is no subsitute for the taste of Ackee, the national fruit of Jamaica-it the true taste of home.

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Number One Kwanga (Chikwangue): when we talk about Congolese or Cameroonian kitchen, we can not forget the Chikwangue (Kwanga), which is a very popular food, a bit like bread. It is a paste made from cassava flour cooked and preserved in leaves, to taste a bit sour that we eat with any sauce. Kwanga is also known and consummed in other countries: Rwanda, Burundi etc.

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AFRICA VILLAGE NGAI NGAI 210 g

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