Categories: Drinks, Food Cupboard
Tags: golden morn, golden morn 1kg
KEY FEATURES
- Properly packaged
- Premium quality
- Nutritious
-10%
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Beauty Products, Food Cupboard
So white Soap
Pamper yourself with this refreshing beauty bar soap. Enhanced with a sweet powdered fragrance and gentle micro-pearls, this gentle cleansing bar delicately exfoliates dead skin cells, leaving skin feeling refreshed and clean. Creamy foaming action regenerates skin as it softens, revealing instant glowing skin.
Directions: Form a rich lather between hands and apply to face and body as needed.
Tip: A popular favorite !
Recommendations: Do not use exfoliating soap on face more than 2 times a week, allowing 3-4 days between uses.
Skin type: All Skin Types
Main Ingredients: Gentle exfoliating beads, delicious fragrance
SKU: n/a
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Food Cupboard, Drinks, Malt Drinks
Malta Guinness Glass-Bottle (Pack of 6)
KEY FEATURES
- It is a non-alcoholic, adult, premium soft drink.
- It is wholesome nourishment from the finest natural ingredients
- Full of vitalizing goodness, with added vitamins, minerals, and slow-burning sugars for longer-lasting energy.
- Malta Guinness Classic is the Nation’s No. 1 favorite malt drink.
- 24 cans
- 330ml
WHAT’S IN THE BOX
24 units of 33cl Malta GuinnessSKU: n/a -
Food Cupboard, Drinks
Akamu Pap – 1 pack
Ogi (or Akamu) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet-milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap , or cooked to make a creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara/acarajé or bread depending on individual choice.
In Kenya the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast and dinner,but often has a thinner gravy-like consistency.
The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp and various yeasts including Saccharomyces and Candida spp.
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