Blanched Pumpkin Leaves are tender, nutrient-rich greens that have been briefly boiled or steamed to soften their texture while retaining their vibrant color and essential nutrients. They are rich in fiber, iron, calcium, and vitamins A and C, making them a highly nutritious addition to meals. Blanching helps reduce the natural toughness of the leaves and removes any bitterness, making them easier to cook and digest. Blanched pumpkin leaves can be used in soups, stews, stir-fries, or as a side dish, often paired with ingredients like onions, tomatoes, and peanut sauce for a flavorful and wholesome meal.

Blanched Sagaa (Spider Plant) is a highly nutritious leafy green that has been briefly boiled or steamed to soften its texture while maintaining its rich green color and essential nutrients. It is packed with iron, calcium, fiber, and vitamins A and C, making it a valuable addition to a healthy diet. Blanching helps reduce its natural bitterness, making it more palatable and easier to cook. Blanched sagaa is commonly used in traditional African dishes, often sautéed with onions and tomatoes or added to stews and soups for a wholesome, flavorful meal.

Free-Range Kienyeji Chicken is a naturally raised, indigenous chicken known for its rich flavor, firm texture, and high nutritional value. These chickens are reared in an open environment, allowing them to forage for natural foods such as grains, insects, and greens, which enhances their taste and nutrient profile. They are a great source of lean protein, essential vitamins, and minerals like iron and zinc. Free-range kienyeji chicken is a popular choice for traditional dishes, often prepared through slow cooking, stewing, roasting, or grilling to bring out its deep, authentic flavor.

Blanched Managu (African Nightshade) is a highly nutritious leafy green that has been briefly boiled or steamed to soften its texture while preserving its rich green color and essential nutrients. It is packed with iron, calcium, fiber, and vitamins A and C, making it a healthy addition to various dishes. Blanching helps reduce its natural bitterness, making it more palatable and easier to cook. Blanched managu can be sautéed with onions and tomatoes, added to stews, or served as a side dish, often paired with traditional staples like ugali for a wholesome and flavorful meal.

Blanched Mitoo (slenderleaf) is a nutrient-rich leafy green that has been briefly boiled or steamed to soften its texture while retaining its vibrant color and essential nutrients. It is an excellent source of iron, calcium, fiber, and vitamins A and C, making it a valuable addition to a healthy diet.

Fermented Managu (African Nightshade) is a traditionally preserved leafy green that undergoes natural fermentation, enhancing its flavor, texture, and nutritional value. The fermentation process gives it a slightly tangy taste while enriching it with probiotics that support gut health. Rich in iron, calcium, fiber, and vitamins A and C, fermented managu is a nutritious addition to meals.

Fermented Sagaa (Spider Plant) is a traditionally preserved leafy green that undergoes natural fermentation to enhance its flavor, texture, and nutritional benefits. This process gives it a distinct tangy taste while improving its digestibility and enriching it with probiotics that support gut health.

Fermented Mitoo (Slenderleaf or Cowpea Leaves) is a traditionally preserved leafy green that undergoes natural fermentation, enhancing its flavor, texture, and nutritional benefits. The fermentation process gives it a slightly tangy taste while increasing its probiotic content, which supports gut health. Rich in iron, calcium, fiber, and vitamins A and C, fermented mitoo is a nutritious and flavorful addition to meals.

Fermented Kunde (Cowpea Leaves) is a traditionally preserved leafy green that undergoes natural fermentation, enhancing its flavor, texture, and nutritional value. The fermentation process gives it a slightly tangy taste while increasing its probiotic content, which supports gut health.

Organic ghee is a type of clarified butter made from the milk of grass-fed cows that are raised without synthetic hormones, antibiotics, or pesticides. It is prepared by slowly simmering butter to remove water content and milk solids, leaving behind pure butterfat.