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CASSAVA CHUNKS
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, Manihot esculenta) is cultivated, and they include many national or ethnic specialities.

As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version. In some parts of the world (chiefly in Africa and Southeast Asian nations of Indonesia and the Philippines), cassava leaves are also cooked and eaten as a vegetable.

Shallots can be distinguished from the common onion by their appearance. Shallots are smaller and have longer, slimmer bulbs than the common onion. Both vegetables have a similar taste but shallots are less pungent.

Shredded Coconut, the sheer element that makes any gravy thicker and tastier – is now all available in ready to use packs.

Use Saro shredded coconut to add to a fruit salad or cake mix for that flavor of coconut or sprinkle it over a dessert maybe even dye them in a food coloring of your choice, and you can be sure Saro shredded coconut could possibly be the conversation starter.

Use them in recipes or as toppings and we guarantee that once you have tasted your preparation with Saro shredded coconut, you will always want to have it part of dish

Chinese Potato is a perennial herb native to India and tropical Africa. It is cultivated in parts of West Africa, South Asia and Southeast Asia for its edible tubers. It is a herb with prostrate or ascending habit and a succulent stem reaching up to 15-30 cm in length, forming tubers in clusters around the base of the stem. The tubers are small and dark-brown. The stem is decumbent or ascending, quadrangular, with densely pubescent on the angles and roots at the nodes. The leaves are rather thick, juicy, faintly aromatic when bruised and arranged oppositely.