• Ayoyo (Jute leaves) Quick View
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    • Ayoyo (Jute leaves) Quick View
    • Ayoyo (Jute leaves)
    • 1.20
    • Common to African cooking, ayoyo (jute leaves) are used to flavor soups, stews, teas, and vegetable dishes. They are consumed for their flavor, their nutritional value as a source of beta-carotene, and in some regions for their use as an herbal remedy for various health concerns. In Nigeria, a favorite dish, Amala, and Ewedu is a stew made with jute…
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  • Beetroots Quick View
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    • Beetroots
    • 5.00
    • Other than as a food, beets have use as a food colouring and as a medicinal plant. Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable. Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and…
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  • Bell Pepper Quick View
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    • Bell Pepper
    • 5.00
    • The bell pepper is also known as sweet pepper or capsicum. The most common colours of bell peppers are green, yellow, orange and red. They are rich sources of vitamin C, containing 97% of the Daily Value (DV) in 100 gram. Red bell peppers have more vitamin C content than green bell peppers. 3 pieces per stock.
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  • Cabbage Quick View
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    • Cabbage
    • 7.00
    • Cabbage (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It could be white or purple. Cabbages are prepared many different ways for eating; they can be pickled, fermented for certain dishes, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C, and dietary fiber. 1 Medium Piece…
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  • Carrots Quick View
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    • Carrots
    • 2.50
    • The carrot is a root vegetable, usually orange in colour. The health benefits of carrots include reduced cholesterol, prevention of certain cancers, improved vision, and reduced signs of premature aging. Carrots also have the ability to improve the skin, boost the immune system, improve digestion, protect cardiovascular health, detoxify the body, and boost oral health in a variety of ways.…
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  • Cauliflower Quick View
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    • Cauliflower
    • 7.00
    • Cauliflower is a vegetable which resembles broccoli but has a white head. 100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fibre and protein. It has a high content of vitamin C and moderate levels of several B vitamins and vitamin K. Cauliflower heads can be roasted, boiled, fried, steamed, pickled, or eaten raw.…
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  • Cucumber Quick View
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    • Cucumber
    • 3.00
    • The cucumber is a vegetable mostly eaten raw. Raw cucumber (with peel), provides 67 kilojoules and supplies low content of essential nutrients, as it is notable only for vitamin K. Cucumbers are rich in electrolytes, and they can prevent dehydration. It is used for salads, meals and could be used for smoothies or juice. 2 Medium Pieces per Stock.
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  • Garden Eggs Quick View
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    • Garden Eggs
    • 6.00
    • Garden egg is a vegetable also known as white eggplant. It is high in potassium and also offers some B vitamins, magnesium, and copper. Garden eggs / white eggplants are best suited for cooked applications such as sautéing, pan-frying, deep-frying, grilling, and baking. Garden eggs can be sliced and grilled, used in stir-fries, or sautéed with other vegetables as a…
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  • Kontomire (cocoyam leaves) Quick View
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    • Kontomire (cocoyam leaves) Quick View
    • Kontomire (cocoyam leaves)
    • 2.50
    • Cocoyam leaves; known locally as kontomire, is used to prepare palavasauce and ‘abom’. It is rich in vitamin A in addition to the vitamin C. The amount of vitamin A can be as high as 123% of our daily requirement.  It is very good for eyes to stay healthy, maintain the visual acuity, and prevent the eyes diseases such as…
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  • Lettuce Quick View
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    • Lettuce
    • 4.00
    • Lettuce is a leafy vegetable most often used for salads either alone or with other greens, vegetables, meats and cheeses. Although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. Lettuce is an excellent source of vitamin K and vitamin A, with higher concentrations of the provitamin A compound, beta-carotene,…
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  • Okro Quick View
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    • Okro
    • 1.00
    • Okro, also known as Okra can be cooked, pickled, eaten raw, or included in salads. In Ghana it is mainly used in the preparation of okro soup which is usually eaten with ‘banku’ or ‘eba’. Raw okro contain protein, carbohydrates and negligible in fat. In a 100 gram amount, raw okro is rich in dietary fibre, vitamin C and vitamin…
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  • Onions Quick View
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    • Onions
    • 6.50
    • As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. Onions are commonly chopped and used as an ingredient in various hearty warm dishes, and may also be used as the main ingredient in their own right, for…
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  • Spinach Quick View
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    • Spinach
    • 9.00
    • Spinach has a high nutritional value even when fresh, frozen, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate. Spinach is a good source of the B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fibre. Fresh spinach loses much of its nutritional value with…
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  • Spring Onions Quick View
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    • Spring Onions
    • 2.50
    • Also known as scallions is a vegetable of the onion species. Spring onions may be cooked or used raw as a part of salads, salsas or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, sandwiches, curries and as part of a stir-fry. In Ghana, it is commonly used in the preparation of fried rice. 1 Bundle…
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  • Tomatoes Quick View
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    • Tomatoes
    • 8.00
    • Tomato is a vegetable consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, raw in salads, and drinks. It is processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. While tomatoes are botanically berry-type fruits, they are considered culinary vegetables as an ingredient or…
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  • Waakye Leaves (Dried Bicolor Sorghum) Quick View
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    • Waakye Leaves (Dried Bicolor Sorghum) Quick View
    • Waakye Leaves (Dried Bicolor Sorghum)
    • 4.00
    • These dried leaves are used as a colorant, as well as in a wide range of traditional medicinal purposes. The boiled leaves impart a burgundy colour which is used in the preparation of waakye, a locally prepared meal made with rice and beans. 1 Bundle per Stock.
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  • Zucchini Quick View
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    • Zucchini
    • 4.50
    • Zucchinis are simple to cook with, but can also be eaten raw when thinly sliced. Zucchini has a delicate flavour and requires little more than quick cooking with butter or olive oil, with or without fresh herbs. It is low in calories which makes this vegetable a dieter’s choice and delivers important nutrients such as folate, potassium and vitamin A.…
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