Our Products

Flour

1. Cassava Flour

Ingredient
100% cassava.

Cassava flour can be used for both porridge and stiff porridge(ugali)

Preparation for porridge
1. Boil water/milk to 100 degrees.
2. In an empty bowl, mix the cassava flour in cold water or fresh milk.
3. Pour the mixture while stirring all the time until the porridge boils again.
3. Reduce the heat and boil for 15 minutes.
4. Remove from heat and add fresh milk or yogourt or butter and sugar if desired
5. Ready to use

Preparation for Stiff porridge(ugali)
1. Boil water to 100 degrees.
2. Pour little flour until it becomes stiff.
3. Stir the stiff porridge for 10 -15 minutes.
4. Ready for use.

Description
Porridge can be mixed with sugar, fresh or sour milk for delicious taste.

Used for:
stiff porridge, porridge, pancakes, african donuts and cakes.

Our package is in 1 Kg.

STORE IN A DRY PLACE

2. Nutritious Flour

Ingredients:
Yellow maize, vegetable, sorghum,Finger millet, wheat, soya, groungnuts, carrot rozella.

Preparation for porridge
1. Boil water/milk to 100 degrees.
2. In an empty bowl, mix the nutritious flour in cold water or fresh milk.
3. Pour the mixture while stirring all the time until the porridge boils again.
3. Reduce the heat and boil for 15 minutes.
4. Remove from heat and add fresh milk or yogourt or butter and sugar if desired
5. Ready to use

Used for:
porridge, chapati and cakes.

Suitable for babies 6 month of age, adults, patients and old people.

Our package is in 1Kg.

STORE IN A DRY PLACE

3.Sorghum flour

Ingredients:
100% sorghum

Preparation for porridge
1. Boil water/milk to 100 degrees.
2. In an empty bowl, mix the sorghum flour in cold water or fresh milk.
3. Pour the mixture while stirring all the time until the porridge boils again.
3. Reduce the heat and boil for 15 minutes.
4. Remove from heat and add fresh milk or yogourt or butter and sugar if desired.
5. Ready to use.

Used for:
porridge, stiff porridge

Our package is in 1Kg.

STORE IN A DRY PLACE

4.Finger Millet flour

Ingredients:
100% Finger Millet

Preparation for porridge
1. Boil water/milk to 100 degrees.
2. In an empty bowl, mix the finger millet flour in cold water or fresh milk.
3. Pour the mixture while stirring all the time until the porridge boils again.
3. Reduce the heat and boil for 15 minutes.
4. Remove from heat and add fresh milk or yogourt or butter and sugar if desired.
5. Ready to use.

Used for:
porridge

Our package is in 1Kg.

STORE IN A DRY PLACE