Articles on our range and the market.
Background, sourcing tips and product stories for wholesalers, specialty stores and retailers working with West African and Caribbean products.
·7 min readSalted pig feet (pied de porc à la créole): a Creole specialty for wholesale in the EU and UK
Salted pig feet (pied de porc à la créole) are a Creole specialty, heavily salted in a saturated brine. Learn what it is, how customers use it, and how to source it in the EU and UK.
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·7 min readRound about (roundabout): frozen cow small intestine for wholesale in the EU and UK
Round about is cow small intestine. A staple of assorted meat in Nigerian cooking. Learn what it is, how customers use it, and how to source it frozen in the EU and UK.
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·8 min readPonmo (kpomo, kanda): burned cow skin frozen for wholesale in the EU and UK
Ponmo is cow skin. A core SKU for Nigerian and Ghanaian stores. Learn what it is, how customers use it, and how to source it frozen in the EU and UK.
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·8 min readBurned cow feet and legs (bokoto): frozen beef feet for wholesale in the EU and UK
Cow feet (bokoto) are burned, frozen beef legs. A core SKU for African, Caribbean and Surinamese stores. Learn what it is, how customers use it, and how to source it in the EU and UK.
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·8 min readWhat is Shaki? Frozen beef tripe wholesale in the EU and UK
Shaki is beef tripe (cow stomach). A core SKU for African stores. Learn what it is, how customers use it, and how to source it in the EU and UK.
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·8 min readWhat is Abodi? Frozen beef reed (cow stomach) wholesale in the EU and UK
Abodi is beef reed (cow stomach). Learn what it is, how it differs from shaki, and how to source frozen abodi wholesale across the EU and UK.
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