Sunny Gold Banku Mix Powder – 1kg Sachet

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Quick Comparison
Sunny Gold Banku Mix Powder - 1kg Sachet remove | Smoked Cow Feet (Kotodwe) - 2LB remove | Supaku (Fermented Fish) 1LB remove | Attieke/Akyeke (Cassava Couscous) - 2.2LB (Pack of 2) remove | Salted Pork Feet - 2LB remove | Momoni - 1LB remove | |||||
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Name | Sunny Gold Banku Mix Powder - 1kg Sachet remove | Smoked Cow Feet (Kotodwe) - 2LB remove | Supaku (Fermented Fish) 1LB remove | Attieke/Akyeke (Cassava Couscous) - 2.2LB (Pack of 2) remove | Salted Pork Feet - 2LB remove | Momoni - 1LB remove | ||||
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Price | £38.00 | £20.35 | £10.00 | £19.99 | £27.99 | £27.00 | ||||
Stock |
400 in stock
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400 in stock
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400 in stock
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400 in stock
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Availability | 400 in stock | 400 in stock | 400 in stock | 400 in stock | ||||||
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Description |
The garments labelled as Committed are products that have been produced using sustainable fibers or processes, reducing their environmental impact.
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Content | Sunny Gold Banku Mix Powder High Quality Flour For Cooking Which Is Made From Corn And Cassava. Great Value And Neatly Packed In A Box Prepared Under Strict Hygienic Condition Store In A Cool, Dry Place ![]() ![]() | Smoked Cow Feet (Kotodwe) - 2LBCow feet, or also known as cow trotters are the feet of cattle. Cow feet are really popular for making rich broths and for containing bone marrow and being high in collagen. Bone marrow is known for being a superfood because it is high in protein, calcium, phosphate, and magnesium which collagen is known for giving people healthy and younger-looking skin. Not only does it benefit your health, but it has a very soft and mouth-watering texture. Asian, African, French, and Caribbean cuisines use cow feet to make a variety of dishes, some dishes include, Cow Feet Paya Curry, Cow Feet Sehri, Jamaican Cow Feet Soup, Jamaican Cow Feet Stew, etc. | Salted Pork Feet (2LB)Salted pork feet, also known as cured pig trotters, are a popular ingredient in many cuisines worldwide.      | Momoni Fish is a traditional Ghanaian fermented fish known for its strong aroma and rich umami flavor.  It is typically made from salted fish, often herring or mackerel, which is left to ferment for several days to weeks. This fermentation process enhances its taste and preservability, making it a popular ingredient in Ghanaian and West African cuisine. | ||||||
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