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- Flavor:Â Typically vanilla, but also available in chocolate.Â
- Texture:Â Smooth and creamy.Â
- Traditional Nigerian food:Â Ogi is a staple in Nigerian cuisine, typically made from fermented grains like corn, sorghum, or millet.Â
- Versatile:Â It can be prepared as a smooth pap or a creamy pudding.Â
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Made from Cassava:Like all garri, yellow garri is made from cassava tubers that are grated, fermented, and then dried.Â
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Palm Oil Addition:The key difference is the addition of palm oil during the drying/frying process, which gives it the yellow color.Â
- Quantity:Â 20 kilograms (20kg) of dried, grated cassava.
- Origin:Â Ijebu garri originates from Ijebu-Ode in Nigeria, known for its specific processing methods.Â
- Flavor Profile:Â The chicken flavor is often described as reminiscent of homemade chicken soup, with a warm and savory taste.Â
- Noodles:Â Indomie chicken noodles typically have a springy and chewy texture.Â
- This is a thick, sweet paste made from simmered beans, primarily azuki beans, and sugar.Â
- It's a versatile ingredient in Japanese desserts and snacks, often used as a filling for mochi, dorayaki, and other pastries.Â
- There are different types, including oil bean paste (made with animal fat or vegetable oil) and white bean paste