The Abibiman Project

About

Chef Rachel Adjei. Feeding City Lab named their spices and sauces at Deeply Rooted, with proceeds to Afri-Can Food Basket.

Menu

• Bissap

  Also known as Sobolo, zobo, karkade, groseille de Guinée, sorrel or jamaica.

• Bissap Drink

• Braai

  Perfect for grilling, roasting, and more, this seasoned salt combines harmonious flavors that will warm your palate.

• Café Touba

  A spiced coffee drink originating from Touba, Senegal.

• Chai Tangawizi

  A full bodied tea blend made with CTC (Crush, tear, curl) Kenyan tea leaves and a unique blend of spices.

• Curry Lovers Kit

  Abibiman’s signature curry spices- Kuku Paka curry, Kuku paka curry spice, xawaash, massale.

• Dawa Dawa Nchyne (Savoury Salt)

  Fermented African locust bean (or Dawa dawa) in a layered mix of umami-rich ingredients including tomato, mushrooms, burnt onion and savoury spices.

• Dukkah

  Can be eaten as is (bread dipped in olive oil and spice), can crust vegetables, fish or lamb, for quick cooks with big flavours, toppings for salads, grains or even just as a garnish.

• East African Pantry Kit

  Kenyan chai, Massale, Kuku Paka Curry Spice and base, and Xawaash.

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