Every year, around 2500 people are involved in drying our mangos from Burkina Faso. We create value where it is urgently needed thanks to external processing.
Our Dutch wholesale subsidiary is sitting on 175 tonnes of dried mangos. This alone should be reason enough to worry. But on top of that, the new mango season has already begun and production in Burkina Faso is powering up.
This spicy stew is a wonderful dish for any season. Serve it with fluffy buckwheat pancakes. Recipe by Shabnam Rebo, The Hungry Warrior
Pointed cabbage, avocado and grapefruit come together in a fresh and spicy taco filling. You can also use tofu or tempeh instead of fish. Recipe by Sophia Schillik, cucinapiccina
Crêpes with a unique twist: This version features beetroot, marinated tofu and spinach salad. Recipe by Lena Fuchs, Mein leckeres Leben
Delicious vegan fonio burger patties with a hint of spice thanks to the ras el hanout. The fonio grain not only tastes excellent naturally, it can also be easily made into burger patties. Recipe by Sarah, Velvet & Vinegar.
This creamy pasta recipe is wonderfully refreshing and quick to prepare. Recipe by Lena Fuchs, Mein leckeres Leben
Did you know you can use green bananas to make your own miso? All you need is the right equipment and a little patience. Recipe by Edible Alchemy.
These cookies are made using cashew flour and are completely free of wheat flour. The cashew flour combined with the sugar gives them a wonderful caramel flavour. But be warned: they're addictive! Recipe by Sarah-Vanessa, Velvet & Vinegar
Premium Greek olive oil and special olive-based products: new in our shop supplied by Rolf Roost and Sonja Roost-Weideli. After more than 25 years of selling directly to customers, they have now entrusted us with their remarkable business.
RSS Feed
Login
