Vegetarian & Vegan
Gluten Free
Good Source of Energy
Low Sugar

Yam Flour, Yam Starch, Potato Flour, Rice Flour and Potato Starch.

1. Bring 1½ cups (450ml) of water to boil in saucepan.
2. Lower the heat and with a wooden spatula stir 1 cup (240g) of flour into the boiling water and knead till lump-free dough is achieved (approx. 2 mins).
3. As you stir, a glutinous mass in the shape of dough will form.
4. Add ¼ cup (75ml) of milk or water (and a little flour - if required) and knead again for 1 minute then reduce heat to the lowest and leave to simmer for 3 minutes (cover with lid).
5. Stir and knead again till desired texture is achieved or excess water has dried up
6. Remove dough from saucepan and leave to chill on plate for 1min. Serve with Stew, Gravy, Bolognese or Sauce of choice.

Whilst adding Flour to water, you may also add any of the following for additional flavour:

1. Milk
2. Cheese
3. Hot Sauce
4. Sweet Corn
5. Salt / Sugar
6. Cinnamon / Nutmeg
7. Seasoning of Choice
8. Cocoa or Coffee Powder
9. Crushed Nuts
10. Diced Carrots
11. Pomegranates
12. Saffron

750g / 1.5kg / 4.5kg / 9kg / 18kg

Vegetarian & Vegan
Gluten Free
Good Source of Energy
Low Fat
Low Sugar
Low glycaemic index
High Alkaline
Helps reduce constipation
Decreases bad (LDL) cholesterol levels
Excellent source of B-complex group of vitamins
Rich source of minerals

Yam

Eat as ‘Dough’ with: Curry, Stew, Sauce, Bolognese Sauce or Gravy Use to make Fresh Spaghetti Noodles (alternative to wheat noodles). Place cooked dough balls in Soup or Curry of your choice for a filling meal. You can also use Yam Flour to produce the following:

Chocolate Muffins
Protein Bars
Bread Loaf
Protein Shakes
Pastry

500g / 1kg

Vegetarian & Vegan
Diabetes Suitable
High Energy Food
Good for Cholesterol related Ailments
Gluten Free
Calorie Dense
Low Fat
Low Sugar
High Nutritive Value
High dietary fibre
Helps reduce Constipation
Enhances the Respiratory System
Improves the Digestive System

Green Plantain

Eat as ‘Dough’ with: Curry, Stew, Sauce, Bolognese Sauce or Gravy Use to make Fresh Spaghetti Noodles (alternative to wheat noodles). Place cooked dough balls in Soup or Curry of your choice for a filling meal. You can also use Plantain Flour to produce the following:

Porridge
Pancakes
Fritters
Onion Bhajjis
Baking & Pastry
Thickening of Cream Soups
Thickening of Stews or Sauces

500g / 1kg

Vegetarian & Vegan
Gluten Free
High in Carotenoid content
Good Source of Energy
Stabilises Blood Sugar
Low Fat
Source of Vitamin A, Iron & Calcium
High in Fibre

Sweet Potato

Our Beans Flour can be used as a substitute to Wheat Flour, and it can also be used to prepare the following:

Porridge
Hummus
Soup
Brownies
Cakes
Cookies
Muffins
Bread
Substitute for Wheat Flour

500g / 1kg

Vegetarian & Vegan
Diabetes Suitable
High Energy Food
Gluten Free
Calorie Dense
Low Fat
Low Sugar
High Nutritive Value
Rich in Minerals
Rich in fiber
Helps Cholesterol Levels

Cassava

Eat as ‘Dough’ with: Curry, Stew, Sauce, Bolognese Sauce or Gravy Use to make Fresh Spaghetti Noodles (alternative to wheat noodles). Place cooked dough balls in Soup or Curry of your choice for a filling meal. You can also use Fufu Flour to produce the following:

Cookies
Baking & Pastry
Thickening of Cream Soups
Thickening of Stews or Sauces
Prevents Breads & Cakes from Crumbling

600g / 1.2kg

Vegetarian & Vegan
Diabetes Suitable
High Energy Food
Gluten Free
Calorie Dense
Low Fat
Low Sugar
High Nutritive Value
Rich in Minerals
Rich in fibre
Helps Cholesterol Levels
Helps Constipation

Gari

Gari can be eaten as ‘Dough’ with Curry, Stew, Sauce, Bolognese Sauce or Gravy. Some people also place cooked dough balls in Soups and Curries for a filling meal…
Otherwise you can use Gari Granules to produce the following:

Porridge
Stuffing for Poultry etc
Breaded Fish, Chicken or Shrimps
Salad Garnishing
Scotch Egg
Pasta Bake Topping
Shepherds Pie Topping
Crème Brule Topping
Brazilian Farofa
Thickening of Cream Soups
Hummus
Eba (Nigerian Cuisine)

750g / 1.5kg / 4.5kg

White Maize or Yellow Maize (Brown Ogi is made from Sorghum)

Our Ogi flour is used to prepare ‘injera’ or ‘lahoh’, flatbread that is traditionally eaten in countries such as Morocco, Eritrea, Ethiopia, Somalia and Yemen.

It is used to prepare a meal that the South-Africans call ‘Mealie pap’ and Nigerians call Pap.

In countries like Bulgaria, Serbia and Macedonia our Ogi flour is used to prepare a meal named ‘Kachamak’ (качамак), and in Romania it’s used to prepare a delicacy called ‘Mămăligă’.

In Albania Ogi flour is used to prepare a meal called ‘Arapash’ or ‘harapash’; and its also used all over Europe, especially Italy to prepare ‘Polenta’.

In the Punjab province of Northen India and eastern Pakistan its used to make a traditional Punjabi bread that’s often eaten with ‘Saag’ called ‘Makki di roti’.

Our Ogi is also gaining popularity in the oriental community where it is used to prepare ‘Corn Congee’ (棒子麵粥) - a porridge that is often eaten with Chinese pickles, and also used to prepare sweet & sour chicken.

Other uses for Olu Olu Ogi flour include use as ‘Masa’ or combined with Masa for making ‘Tortillas’, ‘Arepas’ and ‘Tamales’ in Mexico, Colombia, Central America and South America.

250g

Vegetarian & Vegan
Gluten Free
Good Source of Energy
Aids Weight Loss
Heart Healthy
Low Fat
Low Sugar
Low Glycaemic Index
High Protein
High in Fibre
Helps reduce constipation
Decreases bad (LDL) cholesterol levels

Black Eyed Beans

Our Beans Flour can be used as a direct substitute to Wheat Flour, and it can also be used to produce the following:

Falafel
Hummus
Soup
Brownies
Cakes
Cookies
Muffins
Bread
Direct Substitute for Wheat Flour

600g / 1.2kg