Explore a World of Flavor

A beloved Ivorian staple, Attiéké is a steamed cassava couscous with a light, fluffy texture and a delicate, zesty flavor. It is the perfect companion to grilled fish, chicken, and rich sauces, offering a delightful taste of West African hospitality.

A smooth, dense, and elastic cassava dough, Placali is a cornerstone of southern Ivorian cuisine. Its satisfying texture is designed to be dipped and savored with flavorful, hearty soups like "sauce graine" or okra stew.

Also known as “Ema” or “Ema Komin”, this fermented maize dough is a versatile base for many traditional meals. It can be prepared as a bright and flavorful porridge or a steamed dumpling, providing a nutritious and comforting start to the day.

The heart of iconic West African dishes like Banga Soup, this pulp is extracted from the palm fruit. It provides a uniquely rich, savory, and slightly sweet flavor that forms the soul of many traditional stews and sauces.

Capture the zesty, warm, and aromatic essence of fresh ginger without the hassle. This convenient paste is perfect for marinades, stews, or brewing an invigorating "gnamankoudji" (ginger juice), a beloved traditional tonic.

These deep crimson petals are the key to "Bissap," a refreshingly crisp and floral beverage enjoyed across Africa. Often infused with mint or vanilla, it's a vibrant and healthy drink that captures the spirit of celebration.

A foundational green in Central and West African cuisine, these leaves are pounded and slow-cooked into a rich, earthy stew. Often enriched with fish or meat, it's a dish that speaks of community and tradition.

The tender, edible leaves of the sweet potato plant are a culinary treasure. Cooked like spinach, they have a delicate, slightly sweet flavor and are used to create nutritious and delicious sauces and side dishes.

Valued for their distinctive, herbaceous notes and healthful properties, these leaves are a key component in Cameroon and Nigeria's famous Bitterleaf Soup. The robust flavor is mellowed during cooking, resulting in a deep, complex, and savory dish.

Sourced from the sun-drenched landscapes of West Africa, these high-quality cashews are creamy, rich, and satisfying. Enjoy them as a premium snack or add their buttery texture to savory dishes and desserts.

Sourced from the rich soils of Madagascar, these aromatic, unopened flower buds bring a beautifully sweet and warm spice to any creation. A staple in African spice blends, they add a layer of complexity to stews, rice dishes, and traditional baked goods.

Sourced from Madagascar, experience the classic, bold heat of whole black peppercorns. A king among spices, it's essential for seasoning meats, enhancing sauces, and adding a robust flavor that complements virtually any savory dish.

Sourced from Madagascar and with a more subtle, earthy, and complex heat than its black counterpart, white pepper is perfect for light-colored sauces and dishes where you want peppery flavor without the black specks. It offers a refined, lingering warmth.

Sourced from the finest orchids in Madagascar, these premium vanilla pods are bursting with a sweet, creamy, and aromatic flavor. Indispensable for desserts, they can also add a touch of fragrant luxury to savory sauces and beverages.

These small seeds pack a big, nutty flavor and a delightful crunch. A versatile ingredient, they are used to make pastes like tahini, pressed for their rich oil, and sprinkled as a garnish to add texture and taste to countless dishes.