Locally sourced and sold per gramUses: Remove wine stains from carpet Make coffee taste less bitter Clean your fridge: To lift stubborn food stains and smells, scrub the shelves with 1/2 cup of salt mixed with two liters of warm water Sanitize cutting boards: Wood boards can be sanitized using salt, rubbed in with a lemon wedge, then rinsed clean Remove watermarks from wood: mix 1 teaspoon salt with a few drops of water to form a paste. Gently rub the paste onto the ring with a soft cloth or sponge and work it over the spot until it’s gone. Then, restore the luster of your wood with furniture polish Restore a sponge: To revive your sponges to a pristine state, soak them overnight in a solution of about 1/4 cup salt per liter of water Relieve bee stings: Immediately wet the sting and cover with salt to lessen the pain and reduce swelling Deodorize your sneakers: occasionally sprinkle a little salt in your canvas shoes Put out a grease fire: douse the fire in salt Use as a natural mouthwash: Stir 1 teaspoon of cooking salt with 1 teaspoon of baking soda into half a cup of water, then gargle the mixture
Sourced locally and sold per gram True to its name, long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. This type of rice produces distinct firm grains that stay fluffy and separate after cooking. The grains have a firm, dry texture, and are best for side dishes, pilafs, and salads. Its neutral flavour allows it to mix into both savoury and sweet dishes to make filling, low-cost meals. Tip: Always having cooked white long-grain rice on hand means you can whip up a meal with ease. For 8 servings, add 2 cups (500 mL) of long-grain rice to 3 cups (750 mL) of water in a pot with a tight-fitting lid. Bring to a boil, reduce heat, and simmer, covered, until cooked—about 20 minutes. Let cool, cover, and refrigerate for up to four days. Benefits: May help maintain a healthy weight White rice supports energy and restores glycogen levels after exercise White rice is easy on the digestive system It's a gluten-free grain
Sourced locally and sold per gramTexture: soft and stickier with a subtle spring to the bite Nutrition: short-grain rice provides more fiber than medium and long-grain rice; contains more amylopectin, which helps to release more starch in cooking, contributing to its stickier texture Culinary: ideal for dishes that are sweet (rice pudding), have a creamy consistency, or Asian cuisine (sushi) Benefits: May help maintain a healthy weight White rice supports energy and restores glycogen levels after exercise White rice is easy on the digestive system It's a gluten-free grain
Sourced from Kenya and sold per gram White Maize is flour which is quite similar to corn flour, is a cereal grain. It is white in colour and used as a replacement to whole wheat flour. One cup of White Maize is very healthy. It contains approximately 200 calories, with 5-6 grams of Protein, 45-50 grams of Carbohydrates, 5 grams of Fiber, and 2-3 grams of fat. It is additionally utilized as a substitution for wheat flour, to make cornbread and other baked items and in east Africa to make Ugali. Why should white maize flour be incorporated into your diet? Containing a decent amount of cell reinforcement carotenoids, for example, lutein and zeaxanthin, yellow (or hued) maize flour may advance the wellbeing of our eyes and eyesight! Likewise, it is rich in a number of different vitamins and minerals. Ugali Ugali is like porridge but much more densely made from white maize meal or maize flour. It is the staple diet of the indigenous people of East Africa. Also known as Nsima it is generally enjoyed with a vegetable and/or meat stew. People at the coast and around Lake Victoria enjoy it with fish. Ugali is also served with nyama choma which is grilled meat and kachumbari, a tomato-onion salad. One of the easiest dishes to prepare, it is not only rich in fiber but also is a good source of carbohydrates, minerals, and Vitamin B. And it is gluten-free and vegan friendly. How to cook ugali: Heat water over medium heat in a deep pan. Make sure you take a pan with a handle.
Sprinkle about 1 tbsp of the maize meal while the water comes to a boil.
Add the maize meal and keep on stirring with a strong wooden spoon.
Keep stirring and pressing the mixture against the sides of the pan to break up the lumps.
As the mixture becomes thicker, it becomes more difficult to mix but keep mixing and breaking up the lumps.
The mixture will begin to come away from the sides of the pan.
Allow it to cook for 2-3 minutes.
At this point either transfer the ugali to a platter from the pan. Place the plate over the pan and turn it upside down.
Or you can transfer it to a small heatproof bowl. Pat it down into shape. Place a plate over the bowl and turn it over.
Enjoy piping hot ugali with your favorite stew or curry
Sourced locally and sold per gram This high-protein whole grain flour features a high gluten content and is the preferred choice of classic and traditional bread bakers for consistent, high-rising, whole grain loaves. It's also good for pasta! Whole wheat flour is an excellent source of dietary fiber and provides 6 grams of protein per serving. This high gluten flour features a protein content of 13-15%, which makes it a terrific choice for whole wheat bread and all kinds of yeast dough, including nutritious yeast breads, sandwich loaves, rustic rolls, whole wheat hamburger buns, bagels, pretzels and flatbreads. But it’s not just bread flour: you can also use Wheat Flour for whole-grain treats such as muffins, quick breads, cookies, bars, and pasta.
Sourced locally and sold per gram Raw sugar is processed. But unlike white sugar, which has had the molasses (a byproduct of refining) removed during processing, raw sugar is processed so that a bit of the molasses residue remains. This colors the sugar and gives it a round flavor. For garnishing and topping, raw sugar may be substituted for white or brown. But in recipes for batters and doughs that call for a particular kind of sugar, it's always recommended to stick to what's called for, unless an acceptable substitution is indicated. Retaining some of the molasses means raw sugar has a minuscule amount more iron and calcium than granulated sugar, but not enough to have a true impact on your diet. Use raw sugar anywhere you would use table sugar
Sourced locally and sold per gramBenefits: Improve Heart Health, Prevent Colon Cancer, Control Blood Sugar. Weight Management How to cook dry beans: Soak the beans overnight. The biggest benefits to soaking beans the night before you want to use them is that it will reduce your cooking time, creates a plumper bean that cooks evenly
and reduces the beans’ negative impact on your digestive system. Drain,rinse & cook for 60 to 120 minutes Salt the beans in the middle of the cooking process to give the beans enough time to season properly and result in a creamy texture
Sourced locally and sold per gram White beans are tender, with an earthy, nutty flavor, they make a great addition to soups, stews, chilis, and other dishes. White beans are a nutritional powerhouse, as they’re packed with fiber and protein and a good source of numerous micronutrients, including folate, magnesium, and vitamin B6. Benefits: Improve Heart Health, Prevent Colon Cancer, Control Blood Sugar. Weight Management How to cook dry beans: Soak the beans overnight. The biggest benefits to soaking beans the night before you want to use them is that it will reduce your cooking time, creates a plumper bean that cooks evenly
, and reduces the beans’ negative impact on your digestive system. Drain, rinse & cook for 60 to 120 minutes Salt the beans in the middle of the cooking process to give the beans enough time to season properly and result in a creamy texture
Sourced locally and sold per gramUses: Rub any meat with Chili Salt at least a few hours before you're grilling, sautéing, or baking.
Toss roasted vegetables with Chili Salt and roast until tender.
Season your favorite pasta dish with Chili Salt just before serving.
Finish any stir fry dish with Chili Salt along with soy.
Use Chili Salt in place of salt & pepper to add a kick to any vinaigrette.
Cook rice, quinoa, and other grains according to packaging instructions and season with Chili Salt before serving.
Add Chili Salt to simmering the vegetable soup for added flavor and kick.
Sourced locally and sold per gram Sorghum grains are unrelated to wheat, so they are suitable for those with celiac disease or a gluten intolerance. Traditionally, this gluten-free flour has been used to create pancakes, porridges, beer, and flatbread. It can also substitute for other grains in cakes, cookies, breads, and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies, and more—although keep in mind you’ll need to include a binder such asxanthan gum powder (Click here to learn more about Xanthan gum powder) Increase your daily intake of whole grains the easy way: add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.
Locally sourced and sold per gram Being one of the best sources of nutrition, red sorghum flour is particularly high in protein and dietary fiber, both of which are an important aspect of a healthy diet for young and old. A popular use of red sorghum flour at home is in the making of pancakes, flatbreads, and porridge. For the most part, sorghum flour makes for a great baking ingredient and is also used in the baking of cakes, cookies, muffins, and sweet dessert bread. People often get creative with this flour, using it in the production of everything from beer to pizza!
Sourced locally and sold per gram Roasted soybean flour is golden tan in color and has a powdery texture similar to that of all-purpose flour. It has a warm, toasted, and nutty aroma, and its flavors are similar to its aroma and slightly reminiscent of roasted peanuts. Because it is a soy product, it has protein. Use it in smoothies, lattes, baked goods, as a garnish, milkshakes, in icecream and a great alternative to peanut flour
Sourced locally and sold per gramBenefits: Peanuts contain 13 different vitamins including A, B, C and E groups, 26 essential minerals like iron and calcium, zinc and boron. Low on salt, groundnuts also act as natural hunger suppressants as it is loaded with good fats. There is absolutely zero amount of cholesterol in peanuts. However, they are loaded with fats – only good fats – Monounsaturated and Polyunsaturated ones. In fact, more than 80% of these fats are heart-healthy fats that are often found in avocados and olive oil, which are known to lower the risk of cardiovascular diseases. Controls Diabetes: Groundnuts are an ideal snack for diabetics as it aids in lowering blood sugars. Prevents Cancer: Peanuts are a rich source of beta-sitosterol, which aids in the prevention of tumors in the body. Boosts Memory: Groundnuts improve the functioning of the brain, thanks to its ample amounts of Vitamin B3 and niacin. Stops Hair Loss: These tiny, wonder nuts are a good source of Vitamin C, that helps in boosting immunity and arrest hair fall. Regular intake of peanuts increases the production of collagen, strengthens hair follicles, prevents baldness, and contributes to hair growth. Helps Lose Weight: Peanuts are a good mix of protein, fat, and fibre to improve gut health and can keep you satiated for longer hours. How to cook peanuts: Rinse the peanuts:
Thoroughly rinse raw unshelled peanuts in water Put water, salt, seasoning, peanuts in a large stockpot, bring to a boil: Cover and reduce the heat just enough to maintain a low boil. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness. Drain and eat up within a couple of days..Boiled peanuts don't save as well as dry.
Sourced from Kenya and sold per gram Basmati is a variety of long-grained rice & at first glance, basmati rice likely doesn’t look all that different from other types of rice. One sniff of the grain, however, and you’ll notice a major difference. Basmati rice has a very distinct smell that many describe as being similar to popcorn when it’s cooked. Health Benefits:Manage Diabetes Most types of rice, particularly white rice, have a high glycemic index, basmati rice is much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet. Fiber In addition to a lower glycemic index, basmati rice can also contain a significant amount of fiber – just be sure to check the nutrition label. A higher intake of dietary fiber can help to reduce the risk of developing Type 2 diabetes. Low fiber intake can lead to digestive issues such as constipation. The fiber in basmati rice is soluble, meaning it adds bulk and helps move waste along the digestive tract. Cooking Basmati Rice: Some recipes call for soaking basmati rice before cooking it, but this is entirely wrong. High-quality basmati rice undergoes a two-year aging process specifically to dry it as thoroughly as possible, which in turn concentrates its distinctive flavors and aromas. Soaking it undoes all of this, while also making the rice more sticky, which is the opposite of what a properly prepared basmati should be. Indeed, basmati rice is prized for its light, fluffy consistency, with the grains remaining separate rather than clumped together. On the other hand, rinsing it before cooking is a good idea, as it helps to remove any starches from the surface of the grains which would tend to make the cooked rice stickier. Sautéeing the uncooked rice in oil, along with some finely minced onions and other aromatics, then adding hot stock or broth and transferring the whole pot, tightly covered, to the oven and cooking it until all the liquid is absorbed. Sautéeing the rice beforehand contributes greatly to fluffiness as it coats each grain with oil, which in turn helps prevent sticking. The high heat of the oil also imparts a toasty flavor and helps bring out more of the rice's nuttiness. Similarly, cooking it in the oven ensures that the heat envelops the pot evenly, rather than with stovetop cooking, where the heat comes from directly underneath, causing the grains to stick to the bottom of the pot.
Sourced locally and sold per gram All-purpose flour is a versatile and general use wheat flour. As the name suggests, it is suitable for all types of baked goods such as bread, biscuits, pizza, cookies, muffins, etc. It is also used in thickening gravies and sauces. Due to bran removal and loss of nutrients, all-purpose flour is usually enriched with vitamins and minerals.
Sourced locally and sold per gram Cake flour is a low protein flour that’s milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%. What does this mean for baking? You see, protein content is directly related to gluten formation. Cake flour’s lower protein means less gluten is formed as you mix the batter together. Less gluten formation equates to a softer, fluffier texture. Uses: Some recipes simply can’t withstand fine cake flour. Chocolate cake, for example, already has cocoa powder— which is a VERY fine dry ingredient. The combination of cake flour and cocoa powder usually results in a flimsy cake. Additionally, carrot cake and banana cake contain additional wet ingredients (the fruits or veggies), so cake flour isn’t really ideal. You need a stronger flour-like all-purpose flour. Stick to cake flour when making vanilla cake, white cake, pineapple upside-down cake, red velvet cake, and other cakes where a fluffy texture is favorable. Substitute cake flour for all-purpose flour to create a softer funfetti cake. Make a 1:1 substitution with no other changes to the recipe.
Sourced locally and sold per gram Cassava flour is a good substitute for wheat flour in a variety of recipes and is rich in carbohydrates and contains important vitamins and minerals. As cassava flour is gluten-free, people who avoid gluten can use it as a replacement for wheat flour in a variety of recipes. Here are some of the ways a person can use cassava flour: In baking: To replace wheat flour in a number of recipes, including bread, muffins, cookies, cakes, brownies In pasta: To make pasta dough. Thickening: To help thicken a sauce, gravy, or pie filling. Flatbreads: Cassava flour is great for making flatbreads and tortillas that a person could toast or grill. Cassava flour does absorb more liquid than wheat flour. Therefore, a person may need to use slightly less cassava flour than they would use regular wheat flour in a recipe. Benefits: Cassava flour contains carbohydrates, which are the main energy source for the body. Cassava flour also contains resistant starch. These are starches that the small intestine does not digest. Resistant starches work in a similar manner to dietary fiber. They pass from the small intestines into the colon where they begin to ferment. Resistant starches promote gut health by feeding the beneficial gut bacteria as they ferment.
Sourced from local farmers & sold per gram Like most other nuts, macadamia nuts are rich in nutrients and beneficial plant compounds. They’re also linked to several benefits, including improved digestion, heart health, weight management, and blood sugar control Uses: Eaten as a snack Incorporated into desserts, such as cookies and bars, cakes, tarts and pies, and ice cream They are also divine when paired with dark or milk chocolate as well as white chocolate Macadamia nuts are fantastic with shellfish and fish, especially when they are used to create a crust. They also taste great in rice dishes If you need to use up leftover macadamia nuts in your pantry before they spoil, you can also toss them into salads or pancakes.
Sourced from Kenya and sold per gram Also known as black-eyed peas, cowpeas are not peas but rather a type of bean. They’re generally very pale in color and feature a large black, brown, or red spot that resembles an eye. Cowpeas have a strong, savoury flavour, incredibly nutrient-dense, packing plenty of fibre and protein into each serving. They’re also a good source of several important micronutrients, including folate, copper, thiamine, and iron. How to cook cowpeas: Note that dried cowpeas differ from other dried beans in that long or overnight soaking in cold water is not required, but the cooking time can still be reduced if they are soaked for 1–2 hours in hot water. Then, cover them in water or broth, bring them to a boil, reduce the heat, and let the beans simmer for 45 minutes, or until tender.
Sourced locally and sold per gram Moroccan mint is packed with benefits. Here are just a few… Mint may be good for our digestion. By reducing gastric refluxes, it can also have positive effects on bad breath. This is why it is often recommended as an after-dinner drink. The antioxidant level of mint may also help prevent certain cancers and cardiovascular diseases. The tea also contains a high number of antioxidants. It also has good amounts of vitamin A (critical for eye health), manganese, and iron.
How to prepare Morocco mint tea: Put 3 tablespoons of mint in a cup, pour boiling hot water and let steep for 5 minutes