We take quality seriously. Every pouch is processed, packed, and handled with care — because you’re not just buying “flour”, you’re buying peace of mind for your kitchen.
But let’s be honest: mistakes can happen. A seal can get compromised in transit, a batch can have an unexpected issue, or a package can arrive in a condition we would never choose for you.
That’s exactly why we have a 7‑day return option for defective products — because you deserve the best, and we want to take responsibility if something goes wrong on our end.
The promise (in simple words)
If your sealed corn flour arrives defective (for example: factory error, damage, mould, contamination, or anything that clearly shouldn’t be there), you can request a return within 7 days.
Best practice: If it’s something you can see immediately (like a torn pouch, damp pack, wrong item, or missing item), please message us within 48 hours of delivery so we can resolve it quickly. For other quality concerns, you have up to 7 days from delivery to request a return.
What counts as a “defect” (the kind we will take responsibility for)
Here are common examples of issues we consider eligible for support, return, replacement, or refund — depending on the situation:
✅ 1) Package arrived damaged or compromised
Torn pouch
Weak/failed seal
Pouch punctured during delivery handling
Flour exposed to air/moisture before you even opened it
✅ 2) Spoilage signs in a sealed pack
Visible mould
Strong off smell that suggests spoilage
Dampness or clumping that looks like moisture exposure (especially when the pouch seal was compromised)
✅ 3) Contamination or “mixed with other things”
Foreign particles that clearly shouldn’t be present
Product appears mixed with another item
✅ 4) Wrong item / wrong quantity / missing item
If you received the wrong product, wrong quantity, or something is missing, please report within 48 hours of delivery with photos and your order number.
What is NOT returnable (to keep things fair and safe)
We love helping, but we also have to protect food safety and be fair to everyone. These are examples of cases that may not qualify:
❌ 1) Customer-caused issues
Damage caused by storage after delivery (e.g., leaving the pack open, exposing it to moisture, scooping with wet spoons)
Contamination caused after opening
❌ 2) Opened/broken seal for “change of mind”
For health & safety reasons, opened food items typically can’t be returned unless it’s clearly a defect/damage issue tied to the product condition.
❌ 3) Delayed complaints far beyond the reporting window
If the issue is reported too late (especially after significant storage time), it becomes difficult to confirm what happened and resolve responsibly.
A 2‑minute quality check when your corn flour arrives
This small habit can save you stress later — especially during busy weeks.
Step 1: Check the outer delivery package
Look for signs of soaking, crushing, or tearing.
Step 2: Check the pouch seal and label
Before opening:
Is the pouch seal intact?
Is the pack dry?
Does anything look punctured or tampered with?
Step 3: Open, then inspect quickly (if all looks fine)
You’re checking for:
Unusual smell
Visible mould
Anything foreign
Unexpected damp clumps
If anything feels off, stop there and message us — don’t “manage it” or keep cooking with it.
How to request a return (simple, clear, and human)
To start, send us:
1) Your order number 2) Product name (Corn Flour) 3) What’s wrong (short description) 4) Clear photos/video
If your return is approved, we’ll share the next steps. For defective returns, we may arrange collection/return logistics, and we’ll guide you on how to send it back in the original packaging with labels intact.
Refund timeline (what to expect)
After we receive the item, we inspect it (usually within a few business days). If approved:
Refunds are typically processed within 3–7 business days after inspection, returned to your original payment method.
Depending on payment method and processing timelines, please allow up to 14 business days in some cases.
We know waiting for money back is not fun — so we do our best to move fast and communicate clearly.
If you’re ordering corn flour today, here’s the direct link
Browse all flours: https://greenunison.com/shop/flours/
Prefer shopping by message?
WhatsApp Catalogue: https://wa.me/c/2348103043789
WhatsApp: 0810 304 3789
Helpful reads (so you get the best experience with your flour)
If you cook with corn flour often, these will help you enjoy smoother results and better storage:
How to Prepare Corn Flour for Swallow (Tuwo Masara): https://blog.greenunison.com/how-to-prepare-corn-flour-for-swallow-tuwo-masara/
Your Flour & Pap Powder Care Guide (weevils, moisture, odours): https://blog.greenunison.com/flour-pap-storage-guide-to-beat-weevils-moisture-odours/
Bake Bakery‑Style at Home with Wholegrain Corn Flour (White & Yellow): https://blog.greenunison.com/bake-bakery-style-with-wholegrain-corn-flour-white-yellow/
Micro‑Batches: The Science of Aging Flour (taste & storage over time): https://blog.greenunison.com/micro-batches-science-aging-flour/
Final note: quality is our standard — responsibility is our promise
We’re proud of what we make, and we work hard to keep quality consistent. Still, if something slips through, we won’t pretend it’s “normal”.
A 7‑day defective product return is our way of adding accountability to quality — because you deserve the best.
If anything looks wrong with your corn flour order, message us and we’ll help you sort it out properly.
Maybe there is a pouch of dried Indian borage, a jar of dried sweet basil and some dried lavender sitting quietly in your cupboard. You add thyme and curry powder to almost every pot, but these herbs feel “new” and a little intimidating.
From messages and search data, we keep seeing the same questions:
“Are dried herbs as good as fresh?”
“How much should I use so it does not taste bitter?”
“Can I even use herbs like Indian borage or lavender in our everyday dishes?”
This guide brings those real questions together and answers them in one place, with a special focus on Indian borage, basil and lavender – all available as gently dried, kitchen-ready herbs in the Green Unison eShop.
Important: this article is for everyday cooking, comfort and flavour only. It is not medical advice and it does not replace speaking to a qualified health professional about any symptoms, diagnosis or treatment.
Q1. I see Indian borage, basil and lavender on your shop. Where do I even start?
Let’s meet each herb in simple kitchen language.
Indian Borage (Mexican Mint / Cuban Oregano)
Flavour: bold, mint-meets-thyme with a hint of oregano. Best for: rich, savoury dishes that need a lift – beans, stews, pepper soup, sauces and marinades. Think of it as: a flavour “reset button” when your pot tastes flat or too heavy.
Flavour: warm, slightly sweet and soft, with that classic tomato-friendly basil aroma. Best for: anything tomato-based – stew, jollof-style rice, oven-baked chicken in tomato sauce, egg sauce, noodles with home-made pepper mix. Think of it as: your go-to partner for tomato, onions and pepper.
Flavour: floral and slightly sweet; strong in tiny amounts. Best for: gentle “aroma accents” – simple bakes, honey, sugar, syrups for drinks, or as a tiny twist in zobo, pap toppings or dessert sauces. Think of it as: vanilla’s floral cousin – use sparingly.
All three sit inside the Dried Herbs eShop, so you can easily add them to a single order.
Q2. Do dried herbs really work in our kind of cooking, or are they just for “foreign” recipes?
Short answer: yes, they work beautifully in everyday home cooking.
Dried herbs are simply fresh herbs that have had their water gently removed. That drying step concentrates flavour, which is why cooks usually need less dried herb than fresh. For long-cooked dishes like stews, soups and slow sauces, dried herbs often perform better than fresh because they have time to rehydrate and release flavour into the pot.
In practice, that means:
Your long-simmered tomato stew loves dried basil.
Your pot of beans or pepper soup can handle a bold herb like Indian borage.
Your simple sugar syrup or honey can happily hold a pinch of dried lavender.
You do not need to change your whole menu. You are simply layering more depth, aroma and character into dishes you already cook.
Q3. How much dried herb should I use compared to fresh?
A common rule in cookbooks is:
Use about 1 part dried herb for 3 parts fresh.
In everyday kitchen language:
1 teaspoon dried ≈ 1 tablespoon chopped fresh.
Some herbs (like Indian borage and lavender) are naturally stronger, so you may need less. For a family pot (4–6 servings), here is a gentle starting guide:
Indian borage: about ½ teaspoon dried leaves stirred into beans, stew or pepper soup in the last 5–10 minutes of cooking.
Sweet basil: about 1 teaspoon dried leaves for a tomato stew or jollof-style rice; start with ½ teaspoon and adjust next time if you want more.
Lavender: a pinch (⅛ teaspoon or less) in a small batch of syrup, biscuit dough or dessert topping. Too much quickly becomes perfumey.
Always start small; you can add more in your next pot when you know your preference.
Q4. When should I add dried herbs to soup, stew or sauce?
Timing makes a big difference.
For long-cooked dishes (stews, beans, pepper soup)
Base layer: add part of your dried herb earlier in cooking so it can rehydrate and blend with the sauce.
Finishing layer: add a small extra pinch near the end for fresh aroma just before serving.
Example for a tomato stew:
After frying your pepper–tomato mix, add about ½ teaspoon dried basil and simmer.
In the last 3–5 minutes, crush another small pinch of basil between your fingers straight into the pot for a bright aroma.
For very strong herbs (Indian borage, lavender)
Indian borage: add towards the middle or end of cooking (last 5–10 minutes), especially if the pot will still simmer. It is powerful, so you do not need a long cook time for the flavour to appear.
Lavender: use mainly in short-cooked recipes – infusing honey or syrup, or flavouring batter for biscuits and simple cakes – and always measure tiny amounts.
Q5. Which everyday dishes can I use Indian borage, basil and lavender in?
Here are practical, tonight-friendly ideas.
Dried Indian Borage in savoury dishes
Indian borage’s mint-thyme profile makes it shine in hearty, savoury pots.
Beans and stews: add about ½ teaspoon dried Indian borage to a pot of beans or mixed stew in the last 10 minutes. Taste and adjust salt and acid (for example, a squeeze of lemon or lime).
Pepper soup: add a small pinch along with your usual pepper soup spice mix; it gives an aromatic, slightly cooling background note.
Marinades for fish or meat: combine crushed dried Indian borage with garlic, oil, salt and a little lemon for oven-baked fish or grilled chicken.
“Flat” pots that need rescue: if your sauce tastes dull, crush a small pinch between your fingers and stir in near the end of cooking. It can act like a mini flavour reset.
Basil and tomatoes are a classic pair across many cuisines, and the same rule works beautifully in West-African-style tomato dishes too.
Tomato stew for rice or yam: add about 1 teaspoon dried basil once your pepper–tomato mix has fried and the oil “comes up”. Simmer, taste, and finish with a small extra pinch if you want more aroma.
Jollof-style rice: stir ½–1 teaspoon dried basil into the base sauce before adding rice. It adds depth without changing the identity of the dish.
Egg sauce: sprinkle a pinch into your onion–pepper–tomato mix just before you pour in beaten eggs.
Noodles with homemade sauce: toss cooked noodles in a quick tomato-onion–pepper sauce with a pinch of dried basil and a squeeze of citrus instead of seasoning cubes alone.
Lavender is powerful. In cooking, it is usually treated like a gentle background note rather than the main flavour.
Lavender sugar or honey: stir a tiny pinch into a small jar of sugar or honey and leave for a few days to infuse. Use in tea, on toast or over yoghurt and fruit.
Simple biscuits or tea loaves: add a tiny pinch to vanilla biscuit dough or a basic tea loaf mixture. Lavender loves sugar, vanilla and citrus.
Drink syrups: infuse a pinch into a small pot of sugar syrup, then strain and use the syrup to sweeten zobo, drizzle over fresh fruit, or stir into chilled water with lemon for a floral cooler.
For extra kitchen inspiration with other herbs and teas, you can also explore herb-focused articles by searching for “peppermint”, “lemongrass” or “Indian borage” on our blog: peppermint, lemongrass, Indian borage.
Q6. How do I stop dried herbs from tasting medicinal or bitter?
If dried herbs have ever “slapped” you in a dish, it is usually because of one of three things:
Too much at once – herbs like Indian borage and lavender are naturally potent.
Added at the wrong time – some herbs taste better added early (to cook in), others near the end.
No balance with salt, acid or fat – herbs need company.
To keep flavours round and friendly:
Start with tiny amounts, especially for Indian borage and lavender. You can always add more next time.
Crush dried leaves between your fingers just before adding. This wakes up their aroma and helps them blend into the dish.
Balance with a pinch of salt and a dash of acid (tomato, lemon or lime) if the dish tastes “sharp herbal” rather than delicious.
Pair herbs with friendly bases: tomatoes, onions, garlic, citrus and mild chilli help herbs shine instead of shout.
Q7. How should I store dried herbs, and how long do they last?
Proper storage is one of the most common questions we see – and it makes a real difference to flavour.
For dried herbs like Indian borage, basil and lavender:
Keep them in airtight jars or resealable pouches.
Store in a cool, dry cupboard, away from direct sunlight, cooker heat and steam.
Always use a clean, dry spoon to scoop from the jar.
As a general guide, most dried herbs keep their best flavour for 6–12 months when stored well.
If you open a jar and the aroma is weak or dusty instead of fresh and herbal, it may be time to refresh your stock.
You will find storage and shelf-life guidance printed on each Green Unison dried herb pack, and the resealable packaging is designed to make these steps easy.
Q8. Can I use the same dried herbs for tea as well as cooking?
Yes – as long as you are using culinary dried herbs from the food-grade herb range (not essential oils or cosmetic-only products).
Examples:
Dried Indian borage can go into stews and also be brewed as a gentle herbal drink in small, food-like portions.
Dried sweet basil can flavour tomato stew and also be steeped briefly as a simple herbal infusion.
Dried lavender is commonly used in both tea and baking; the key is keeping the quantity low.
If you would like detailed tea brewing steps for mint family herbs and relaxing evening cups, you can search for “mint tea” or “calming tea” on our blog: mint tea articles.
In this particular guide, we are focusing mainly on cooking, so we recommend:
Treat tea from dried herbs like a light, food-like drink.
Keep daily amounts moderate, especially with stronger herbs.
Always talk to a health professional if you plan to drink any herb regularly for specific health reasons.
Q9. Is there anyone who should be more careful with herbs?
Even though we are talking about food-like use, it is still good to stay on the safe side:
If you are pregnant, breastfeeding, managing a health condition or taking regular medication, check with a qualified health professional before using herbs like Indian borage or lavender regularly as tea or strong infusions.
Avoid giving concentrated herbal teas to babies and very young children unless a paediatric professional has advised it.
If you ever notice unusual reactions after using any herb, stop and seek proper medical advice.
Used in normal culinary amounts in food, these herbs are typically enjoyed as part of everyday meals in many cultures. The key is moderation, variety and listening to your body.
Dried Herb Quick-Start Cheat Sheet (Family Pot)
Save or print this as a one-page guide for your kitchen. You can also turn it into a downloadable PDF or image in your media library.
Not sure which herb fits your favourite dishes? Tap to chat and tell us what you cook most often – we will help you pick a simple starting combo. Chat on WhatsApp or send a direct message to +234 810 304 3789.
Little herbs, big flavour – one pinch at a time. 🌿
There’s a special kind of peace that comes from wrapping your hands around a warm mug of herbal tea—especially after Lagos traffic, a busy work day, or during dry, dusty harmattan evenings.
The beautiful thing? You don’t need a fancy tea brand to enjoy that comfort. With a few spoonfuls of dried herbs you already have at home, you can create your own gentle, caffeine-free blends that support your body and calm your mind.
Dry air, dusty breeze, scratchy throat and that “I might be coming down with something” feeling—harmattan can be a lot. This blend leans on herbs traditionally used for respiratory comfort and warmth.
We’ll use:
Dried Indian Borage – a bold, mint-thyme herb often used in homes for steam inhalation, teas and soups to support easy breathing.
Dried Peppermint Leaves – strong, menthol-cool leaves that open up the chest and feel refreshing in the throat.
Strain, then inhale the steam gently before your first sip.
Best time to drink
In the evening after a dusty commute
On cool mornings when your chest feels tight or dry
⚠️ Gentle reminder: This is a comfort tea, not a cure. If you have difficulty breathing, chest pain, fever or persistent symptoms, please speak to a doctor or qualified health professional quickly.
Some days feel heavier than others—bloating, moodiness, cramps, low energy. While herbal tea can’t fix everything, a gentle blend can be a kind companion on “PMS days”.
Here we lean more on spearmint, which many women around the world enjoy as part of their hormone-friendly routines, along with lemongrass and marigold for warmth and comfort.
Cover and steep for 7–10 minutes to build flavour.
Strain and sip slowly. You can add a teaspoon of honey if you enjoy sweetness.
Best time to drink
Late afternoon or evening, especially on days you feel crampy or easily irritated.
⚠️ If you’re pregnant, trying to conceive, on medication or managing a diagnosed hormone condition, please check with a health professional before using herbs regularly as part of your routine.
For those days when your brain feels foggy but you don’t want to rely on coffee, a bright herbal blend can help you feel more awake and refreshed—without caffeine.
This blend features:
Dried Menthol Mint – stronger than regular mint, with a cool, sharp lift that wakes the senses.
Dried Sweet Basil – familiar kitchen herb with a cozy, savoury aroma that grounds the blend.
Dried Lemongrass Leaves – bright and citrusy, tying everything together and making the tea feel “clean”.
What this blend is good for
Mid-morning or mid-afternoon slumps
Long work or study sessions
Replacing a second cup of coffee with something gentler
Usually ¼–½ teaspoon is enough for your top note in a 250 ml mug.
General Safety Reminders
Herbs are powerful, even when they feel gentle. Keep these in mind:
Start with small amounts and notice how your body responds.
If you’re pregnant, breastfeeding, on regular medication or managing a health condition, talk to a qualified health professional before drinking herbal blends daily.
Stop using any herb that makes you feel uncomfortable or triggers unusual symptoms.
Herbal tea is a supportive habit, not a replacement for medical care, medication or professional advice.
Ready to Brew Your Next Mug?
You don’t have to wait for a special occasion to enjoy herbal tea. Whether it’s:
A quiet evening cup of lavender, spearmint and lemongrass,
A harmattan comfort blend with Indian borage and peppermint, or
A clear-headed focus blend while you work,
you can create something beautiful from simple, dried leaves on your shelf.
There’s something special about sitting down with a warm cup of herbal tea or stirring a spoonful of fragrant herbs into a simmering pot – especially when you know exactly where those leaves came from and how they were treated along the way.
In this behind-the-scenes look, we’re taking you on the journey our dried herbs make – from our fields to your cup – and how we protect flavour, aroma and quality at every step.
If you’ve ever wondered:
How are these dried herbs actually made?
What makes one brand more trustworthy than another?
How do I get the best flavour in my tea or cooking?
…this guide is for you. 🌿
What “Farm to Cup” Means for Our Dried Herbs
“Farm to cup” is simple to say, but it’s a long chain of careful decisions.
For us, it means:
We grow or work directly with growers for the herbs we dry.
We control the key steps: harvesting, drying, storage and packing.
We avoid shortcuts that might save time but damage flavour, colour or aroma.
So when you brew a cup of tea made with our dried herbs, you’re tasting leaves that have been gently handled from the field all the way to your kitchen shelf.
Step 1: Growing Herbs with Care
Good dried herbs always start as healthy, vibrant plants.
On our farm in Iperu Remo, Ogun State, we focus on:
Healthy soil – building soil with compost and organic matter rather than depending on harsh chemicals.
Thoughtful planting – giving herbs enough space, sun and airflow so they grow strong, not stressed.
Minimal intervention – we prefer gentle, nature-friendly approaches to keep plants thriving.
Whether you’re brewing a quiet evening cup, stocking your pantry, or exploring gentle, nature-based projects at home, we’re here to make sure every dried leaf from our farm to your cup is worth savouring. 💚
You know that feeling after a really good meal — when your heart is happy but your stomach feels a bit too full?
More and more people are turning to simple herbal teas after meals, and mint is constantly showing up in short videos, wellness posts and search results as a gentle way to support digestion. It’s not just hype. Mint leaves naturally contain aromatic compounds (like menthol and carvone) that can relax the smooth muscles of the digestive tract, which may ease gas, bloating and general discomfort after eating.
In this guide, you’ll learn:
Why mint works so well as an after-meal tea
The difference between everyday mint, peppermint, spearmint and menthol mint
Exactly how to brew each one for digestive comfort
When to drink it, and how to make it part of your evening ritual
Throughout, you’ll see links to our farm-grown dried mint leaves, so you can easily recreate these brews at home.
Why mint and digestion go so well together
Mint leaves are rich in essential oils that give them that fresh, cooling aroma. Two of the most important are menthol and carvone.
Modern nutrition and herbal research suggests that:
Menthol can have gentle antispasmodic effects — in plain language, it can help relax the smooth muscles in the digestive tract. This relaxed state may allow food and gas to move more comfortably, easing feelings of tightness or cramping after a meal.
Spearmint oils (menthol plus carvone) are also associated with smoother digestion and reduced post-meal discomfort in traditional use and emerging research.
That’s why peppermint and spearmint teas often show up in lists of drinks and foods that can help with bloating and digestive comfort.
Mint tea is not a medicine and not a cure for any disease. Think of it as a comforting, caffeine-free drink that can gently support your digestion and help you feel lighter after meals.
If you have ongoing or severe digestive symptoms, always speak with a health professional first.
Meet your mint trio: which one fits your cup?
Green Unison’s dried herb range includes a family of mint options. All are grown and dried locally, but they have different personalities in the cup.
1. Everyday dried mint leaves – the easy all-rounder
Best for: daily sips, after lunch or dinner, or as a chilled mint drink on hot days
Great if: you want one bag that works for tea, infused water, lemonades and light cooking
Because the flavour is balanced, this is the perfect starting point if you’re new to mint tea for digestion.
2. Dried peppermint leaves – bold & cooling
When people talk about mint tea for bloating and digestive comfort, peppermint is usually what they mean. Our Nature Powered Dried Peppermint Leaves are all about that bold, cooling taste.
Flavour: strong menthol “cooling” sensation, like a deep breath for your tummy
Best for: heavy meals, oily meals, or evenings when your stomach feels especially full
Great if: you love a strong minty aroma and a very “fresh” finish
Peppermint is the go-to choice when you want your tea to feel like a reset after a big plate of rice, stew, swallow, beans, or late-night snacking.
3. Dried spearmint leaves – sweet & gentle
Some people find peppermint a bit too intense. That’s where spearmint shines. Our Nature Powered Dried Spearmint Leaves have a naturally sweet, smooth flavour.
Flavour: mild, gentle, slightly sweet
Best for: lighter meals, evening wind-down, or anyone sensitive to strong mint
Great if: you want digestive support in a tea that feels soft and comforting
Recent articles even describe spearmint tea as a “mini reset” for digestion, thanks to essential oils that help relax the digestive tract and ease that post-meal tightness.
4. Dried menthol mint – extra cool & focused
If peppermint is bold, menthol mint is the cool cousin with extra “aaah”.
Best for: days when you want a seriously minty, refreshing tea
Great if: you enjoy strong herbal flavours and love the feeling of deep freshness after a meal
Because menthol mint is so expressive, a little goes a long way — it’s perfect on its own or mixed with regular dried mint for balance.
How to brew mint tea for digestive comfort (step-by-step)
Good mint leaves are the first step. The second step is brewing them properly, so you capture the aromatic oils that make the tea both flavourful and soothing.
Below is a simple guide you can use with any of our dried mint products.
Basic ratio
1 teaspoon of dried mint leaves
250 ml of hot water (about one standard mug)
This is the same ratio we recommend on our product pages for classic mint and peppermint tea.
Step-by-step brewing method
Heat your water Bring fresh water to a gentle boil, then let it sit for 30–60 seconds. You want it hot, not aggressively boiling, so you don’t bruise the delicate leaves.
Cover while it steeps Pour the hot water over the leaves, then cover the cup or teapot. This is crucial. Covering helps trap the aromatic oils (including menthol) instead of letting them escape with the steam.
Steep for the right time
Everyday mint or peppermint: 5–7 minutes
Spearmint or menthol mint: 6–8 minutes (they’re a bit gentler and benefit from a slightly longer steep)
Strain and sip slowly Strain out the leaves. Taste before adding sweetener — many people find mint tea naturally refreshing. If you like, add a little honey or sugar and a slice of lemon.
Optional: turn it into iced mint tea Let the tea cool, then pour over ice. Perfect for hot afternoons or after spicy foods.
When should you drink mint tea?
You can enjoy mint tea almost any time of day, but for digestion support many people like to drink it:
After meals – especially heavy or late meals
Between meals – as a light, hydrating drink that doesn’t weigh you down
In the evening – as a caffeine-free way to unwind before bed
Recent wellness pieces from dietitians and gut-health experts often include peppermint tea on lists of drinks that may help with occasional bloating and gas, thanks to its relaxing effect on digestive muscles.
Again, this isn’t a guarantee or a treatment — it’s simply a small daily habit that many people find comforting.
Which mint should you choose? (Quick guide)
If you’re not sure where to start, use this simple guide:
250 ml hot water, steeped for 6–8 minutes, covered
The result is a citrusy-minty tea that feels very refreshing without being heavy.
How much mint tea is okay?
For most healthy adults, 1–3 mugs of herbal mint tea spread through the day is a common pattern. Mint tea is naturally caffeine-free, so it won’t keep you awake the way regular tea or coffee might.
However, a few gentle reminders:
If you have acid reflux or very frequent heartburn, mint may not be ideal for you, because menthol can relax the muscle between the stomach and the food pipe in some people.
If you’re pregnant, breastfeeding, on medication, or managing a medical condition, talk to your health-care provider before making strong herbal teas a daily habit.
Stop or reduce intake if you notice any discomfort that seems to be linked to the tea.
This blog is for education only. It does not replace medical advice, diagnosis or treatment.
Bringing it home: brew your own mint-tea ritual
The beauty of mint tea is how simple it is:
Scoop a spoon of good quality dried mint.
Add hot water.
Cover.
Wait a few minutes.
Sip slowly and give your body a chance to relax.
To help you build your own after-meal ritual, you can shop our farm-grown mint range here:
Choosing Healthy Flours for Nutrient-Dense Meals: Plantain & Corn Made Simple
These days, the flour shelf can feel like a small market on its own. Different colours, different claims, different prices. It is very easy to grab whatever is closest and run.
However, flour is not just powder. It becomes swallow for your soups, porridge for breakfast, and even snacks for the lunchbox. Because of that, it helps to know which flours are actually simple and nutrient-dense, and which ones are better left on the shelf.
This guide focuses on two everyday heroes:
plantain flour
corn flour (maize)
You will see:
how to read their labels without stress
what “nutrient-dense” really means in everyday cooking
easy ways to turn them into gentle, filling meals
Along the way, you will meet some kitchen staples from our range:
“Nutrient-dense” sounds like a big nutrition word, but in normal kitchen language it simply means:
you are getting more useful nutrients per spoonful
you are not carrying extra baggage from unnecessary sugar, fat or additives
For flours, nutrient-dense options usually:
are made from a single, recognisable ingredient (for example, unripe plantain or whole maize)
contain some fibre and complex carbohydrates, not only highly refined starch
avoid long lists of additives, colourings and flavourings
This does not mean you can never touch other flours again. It simply means that your everyday staples work better for your body when they are simple, minimally processed and predictable.
How to read a plantain flour label without stress
Plantain flour has become popular with people who want meals that feel satisfying but not too heavy. Even so, not every plantain flour in the nylon is the same.
Here is a gentle, three-step way to read the label.
1. Start with the ingredients list
A clean plantain flour should have a very short list, usually something like:
“100% unripe plantain”
That tiny sentence tells you a lot:
there is no mixing or bulking with cheaper flours
there is no added sugar trying to make the flour sweet on its own
the product is based on a single, familiar ingredient your grandmother would recognise
Good plantain flour producers often mention things like:
low-heat or gentle drying
fine milling in food-safe equipment
Why does this matter?
Gentle drying helps the flour keep its natural colour and flavour.
Fine milling means you get a smooth swallow with no sieving, which saves time and reduces waste.
3. Check the packaging and storage advice
A good pack of plantain flour will usually:
come in a resealable, food-grade pouch
include simple instructions on how to store it
Once you bring it home, it helps to:
pour a working quantity into a clean, dry airtight container
keep the rest sealed, away from heat, light and steam
How to read a corn flour label
Corn (maize) flour is a long-time friend of pap, swallow and simple home baking. Yet the labels can still be confusing. Some packs are basically pure starch, while others give you more of the whole grain.
1. Again, start with ingredients
Look for a clear line such as:
“100% maize / 100% corn”
This tells you that:
the flour is based on a single grain, not a mystery blend
there are no extra flavourings hiding inside the pack
Some products are almost pure corn starch. They can be useful in baking, but they are not as satisfying as flours that keep more of the grain.
For everyday meals, you generally want a flour that:
keeps its natural white or yellow corn colour
cooks into a swallow or batter that feels smooth but present, not like thin paste
This kind of texture usually pairs better with vegetable-rich soups and sauces, which makes it easier to build balanced plates.
3. Watch out for extra sugar and heavy flavourings
Some instant mixes add a lot of sugar, creamers or artificial flavours. They may taste nice as once-in-a-while treats, but they are not ideal as a daily base for family meals.
Try to keep your everyday flours as close to the original plant as possible. Save the sugary mixes for days when you are consciously choosing a treat.
Plantain vs corn flour: gentle nutrition snapshot
Every body is different, and this is not medical advice. However, it helps to have a simple picture in mind when you are choosing flours for your home.
Plantain flour (from unripe plantain)
Unripe plantain flour typically offers:
complex carbohydrates that support steadier energy compared to very sugary foods
some dietary fibre
resistant starch, a special type of starch that behaves a little like fibre in the gut
naturally occurring minerals such as potassium
Because of this combination, many people find plantain-based meals filling but not overly heavy, especially when the plate also contains vegetables and protein.
Corn flour (from maize)
Corn flour made from whole maize can provide:
complex carbohydrates for everyday energy
fibre, especially when more of the grain is kept
a neutral, familiar taste that fits many soups and sauces
When you combine corn swallow with generous vegetables and a reasonable portion of protein, you get a plate that feels traditional yet still respects what your body needs.
Building a nutrient-dense plate with plantain and corn flour
Flour is only one part of the story. To turn it into a truly nutrient-dense meal, it helps to think about the whole plate.
A simple picture you can use is:
about ½ of the plate: vegetables (leafy greens, mixed vegetables, okro, etc.)
about ¼ of the plate: swallow or porridge made from plantain or corn flour
about ¼ of the plate: protein such as beans, fish, eggs or lean meat
Portions will change depending on age, activity level and health advice from your doctor, but this visual helps you plan meals that feel balanced rather than extreme.
Now let us turn this into real food.
Recipe 1: Breakfast bowl with plantain, pap and groundnut
This bowl is warm, gentle and surprisingly filling.
In a bowl, mix the plantain flour and pap powder with a little cool water to form a smooth paste.
Bring water to a gentle boil in a pot.
Gradually pour the paste into the hot water while stirring continuously.
Cook for a few minutes until the mixture thickens and becomes smooth.
Adjust the thickness with more water or milk.
Serve in a bowl, sprinkle groundnut flour on top and finish with fruit.
This kind of bowl combines complex carbohydrates, some fibre, and a hint of healthy fat from the groundnut, so many people find it more grounding than a sweet drink taken on an empty stomach.
In a separate bowl, mix plantain and corn flour together. You can start with a 50:50 ratio and adjust to your taste next time.
Reduce the heat to medium.
Gradually sprinkle the flour blend into the boiling water while stirring firmly.
Continue to stir until the swallow becomes smooth, stretchy and lump-free.
Shape and serve with a vegetable-rich soup and moderate protein.
This simple mix spreads your flour choices, keeps the familiar swallow experience, and still supports a nutrient-dense plate when paired with plenty of vegetables.
Recipe 3: Light home pancakes with plantain & corn flour
For relaxed mornings or gentle evening meals, plantain and corn flour also work beautifully in pancakes.
A pinch of salt and a little sweetener, if you like
A small amount of oil for the pan
Method
In a bowl, whisk plantain flour, corn flour, groundnut flour, salt and any dry spices you enjoy.
Add eggs and milk gradually, stirring until you get a smooth batter.
Let the batter rest for a few minutes so the flours hydrate properly.
Heat a lightly oiled pan on medium heat.
Pour in small rounds of batter and cook each side until golden.
Serve with vegetables and eggs for a savoury plate, or with fruit and a drizzle of honey for a gentle treat.
Storage tips to protect your flours
Even the best flour loses value if it is stored badly. To keep yours fresh:
Keep packs away from heat and steam. Store them in a cool, dry cupboard, not directly above the cooker.
Use airtight containers. After opening, pour a working quantity into a clean, dry jar and close it tightly.
Always use dry spoons. Wet spoons encourage clumping and spoilage.
Rotate older stock first. Place earlier purchases in front so they are used before new ones.
If your kitchen is very humid, you can store part of the flour in the freezer in a well-sealed container. Allow it to return fully to room temperature before opening the container, so condensation does not form inside.
Quick checklist for choosing healthy flours
Next time you stand in front of the flour shelf, you can use this short checklist:
Is the ingredient list short and clear? Phrases like “100% unripe plantain” or “100% maize” are good signs.
Are there unnecessary extras? Everyday flours do not need heavy sugar, flavourings or colourings.
Does the brand explain its process? Low-heat drying and fine milling are worth paying attention to.
Is the packaging protective? Resealable, food-grade pouches with storage advice help keep your flour safe.
If a product ticks most of these boxes, it is more likely to support the kind of nutrient-dense meals you are trying to build at home.
Ready to restock your flour shelf with confidence?
If you are ready to move from “just manage anything” to intentional choices, you can start with these kitchen basics:
Choosing Healthy Flours for Everyday Meals: Plantain & Corn Guide
Walk into any shop and the flour shelf can feel like a small market on its own. There are so many packs, colours and promises that it is easy to pick something simply because the nylon looks fine or the price is low.
However, flour is not just about texture. It becomes the base of family meals, school lunches and evening swallows. Because of this, it helps to know which flours are actually simple and nutrient-conscious, and which ones are better left on the shelf.
This guide focuses on two familiar staples:
plantain flour
corn flour
You will learn:
what to look for on the label
what “nutrient-dense” really means in everyday cooking
how to use plantain and corn flour in easy, balanced meals
Along the way, you will see recipes that work beautifully with:
“Nutrient-dense” sounds like a big nutrition word, but in daily cooking it simply means:
more useful nutrients per spoonful
less empty calories from added sugar, excess fat or unnecessary additives
In the context of flours, nutrient-dense options usually:
are made from a whole, recognisable ingredient (for example, unripe plantain or whole maize)
contain some fibre and complex carbohydrates, not just highly refined starch
do not rely on long lists of additives and colourings
This does not mean you must never touch other flours. Rather, it means that your everyday staples are better when they are simple, minimally processed and predictable.
How to read a plantain flour label
Plantain flour has become very popular for people who want meals that feel satisfying without being too heavy. Even so, not all plantain flours are equal.
When you pick up a bag, look for these clues.
1. Ingredient list
A clean plantain flour should have a very short ingredient list, usually:
100% unripe plantain
This tells you:
there is no mixing or bulking with other cheaper flours
there is no added sugar trying to make the flour taste sweet
the product is based on a single, familiar ingredient
Gentle drying helps the flour keep its colour and natural flavour.
Fine milling means you get smooth swallow with no sieving, which saves time and reduces waste.
3. Packaging and storage
A good plantain flour pack will usually:
be resealable or clearly state how to store the flour
protect the flour from light and moisture
Once you get home, it is best to:
pour what you use often into an airtight container
keep the rest in the original pouch, well-sealed and away from heat and steam
How to read a corn flour label
Corn (maize) flour is a long-time favourite for pap, swallow and home baking. To choose a more nutrient-conscious corn flour, pay attention to similar details.
1. Ingredient list
Look for a clear statement such as:
100% maize / 100% corn
Here is what that tells you:
the flour is based on a single grain
there are no unnecessary blends or artificial flavourings
Some products use very refined corn starch, which can be light but low in fibre. Others use more of the whole grain.
When you want something closer to a wholegrain option, you are looking for:
a natural corn colour (white or yellow)
a texture that cooks into smooth but present swallow or batter
This kind of flour usually pairs better with vegetable-rich soups and stews, making it easier to build balanced plates.
3. Extra sugars and flavourings
Some instant mixes add a lot of sugar, flavourings or creamers. These might taste nice as treats, but they are not ideal as everyday staples.
Because of this, it helps to:
check if “sugar”, “glucose syrup” or long lists of additives appear high up on the label
keep those products for rare treats, not daily use
For regular, nutrient-conscious meals, simple flours with short ingredients are usually a better base.
Plantain flour vs corn flour: simple nutrition snapshot
Every body is different and this is not medical advice. Even so, it helps to understand the basic strengths of each flour.
Plantain flour (unripe plantain)
Plantain flour made from unripe plantain typically offers:
complex carbohydrates for steady energy
some dietary fibre
resistant starch, a special kind of starch that behaves a bit like fibre in the gut
minerals such as potassium, naturally present in plantain
Because of this mix, many people find plantain-based meals filling but not overly heavy, especially when portion sizes are sensible and plates include vegetables and protein.
Corn flour (maize)
Corn flour made from whole maize can provide:
complex carbohydrates
fibre, especially when more of the grain is used
a familiar, neutral taste that pairs well with a wide range of soups and sauces
Combined with vegetables, lean protein and healthy fats in moderation, corn-based meals can form part of a balanced, nutrient-conscious diet.
Building a nutrient-dense plate with plantain and corn flour
Flour is only one part of a plate. To turn it into a nutrient-dense meal, it helps to think about everything else that joins it.
A simple way to plan your plate is:
around ½ plate vegetables (leafy greens, mixed vegetables, okro, etc.)
¼ plate swallow or porridge made from plantain or corn flour
¼ plate protein such as beans, fish, eggs or lean meat
This is not a strict rule, but it is a helpful picture when you want comfort food that still respects your body.
Below are three easy meal ideas based on this principle.
Mix plantain flour and pap powder with a little cool water in a bowl to make a smooth paste.
Bring water to a gentle boil in a pot.
Gradually pour the paste into the hot water while stirring continuously.
Cook until smooth and thickened, adjusting with more water or milk if needed.
Serve in a bowl and top with groundnut flour and fruit.
This kind of bowl combines complex carbohydrates, some fibre and a bit of healthy fat from the groundnut, so many people find it more grounding than a sugary drink alone.
2. Half-and-half swallow: plantain + corn flour
If you love swallow but want something that feels gentle and balanced, a simple half-and-half mix can help.
A pinch of salt and a little sweetener, if you like
Oil for light greasing of the pan
Method
In a bowl, whisk plantain flour, corn flour, groundnut flour, salt and any dry spices you enjoy.
Add eggs and milk gradually until you get a smooth batter that is not too thick.
Let the batter rest for a few minutes.
Heat a lightly oiled pan on medium heat.
Pour in small rounds of batter and cook on each side until golden.
Serve with fruit, a light drizzle of honey or a vegetable-rich stew, depending on whether you want a sweet or savoury plate.
Storage tips to protect the nutrition you are paying for
Even the best quality flour loses value if it is stored poorly. To protect your investment:
Keep packs away from heat and steam. Store them in a cool, dry cupboard, not directly above the cooker.
Use airtight containers. After opening, pour a working quantity into a clean, dry jar and close it tightly.
Avoid wet spoons. Always scoop with a dry spoon to reduce clumping and help prevent spoilage.
Rotate older stock first. Place earlier purchases in front so they are used before new ones.
If your kitchen gets very humid, you can store part of the flour in the freezer in a tightly sealed container. Allow it to return to room temperature before using so it does not clump.
Simple checklist for choosing healthy flours
When you next stand in front of the flour shelf, ask these quick questions:
Is the ingredient list short and clear? “100% unripe plantain” or “100% maize” are good signs.
Are there unnecessary sugars and additives? Everyday staples do not need long lists of extras.
Does the brand explain drying and milling? Gentle drying and fine milling usually support better texture and flavour.
Does the packaging protect the flour? Resealable packs and clear storage instructions are helpful.
If a product ticks these boxes, it is more likely to support your goal of building nutrient-dense meals.
Ready to restock your flour shelf with confidence?
If you want to move from guesswork to intention, you can start with these kitchen basics:
Some plates leave you feeling warm, satisfied… and completely knocked out afterwards. 🥵
Other plates feel comforting but light enough that you can still think, work, study or care for family.
Plantain flour often sits in that second group.
This article explains, in simple, science-aware language, why many people find plantain flour gentler on the stomach, how it can support steadier energy, and easy ways to use it every day — without making any medical promises.
You’ll also see where to get farm-powered Smooth Plantain Flour (Elubo Ogede) that is finely milled and ready for swallow, breakfast bowls, smoothies and more.
Kind note: This article is for general information only and does not replace medical advice. If you have any health condition or dietary restriction, please speak with a qualified health professional before making changes to your diet.
What exactly is plantain flour?
Plantain flour is made from unripe plantain that has been:
washed and peeled
thinly sliced
gently dried
milled into a fine flour
Because it is made from unripe plantain, it naturally contains:
complex carbohydrates
dietary fibre
a special type of carbohydrate called resistant starch
This combination makes it a practical choice for people who want meals that feel satisfying, but not overly heavy.
Why does plantain flour often feel gentler on the stomach?
Everyone’s body is different, but there are a few reasons many people say plantain flour “sits better” than some heavy plates:
1. Fibre and resistant starch
Unripe plantain flour is naturally rich in fibre and resistant starch (a starch that behaves like fibre in the body).
Fibre adds bulk to food and slows down how quickly you digest it.
Resistant starch passes through the small intestine without breaking down fully, then is gently fermented in the large intestine by friendly bacteria.
Together, these can:
support regular, comfortable digestion
help you feel pleasantly full, not stuffed
reduce the “sharp peaks and dips” in energy that come with very sugary or highly refined foods
Research on resistant starch from different foods shows that it can lower the rise in blood sugar after a meal and support a healthy gut environment when eaten as part of a balanced diet. It is not a cure for any condition, but it is a helpful type of carbohydrate to include in everyday meals.
2. Naturally simple ingredient list
Good plantain flour should be just plantain — no added sugar, no whitening agents, no unnecessary additives.
That simplicity means:
you know exactly what is on your plate
it is easier to combine with soups, stews and sides that already have spices, oil and protein
you can adjust portion size without worrying about hidden ingredients
3. How you cook and serve it
The same flour can feel very different depending on:
how much you eat at once
how thick or soft you make your swallow
what you eat with it (very oily, very salty or very spicy sauces will still feel heavy)
Used in sensible portions, many people find plantain swallow “lighter” and less sleep-inducing than some alternatives — especially at night.
Plantain flour and steady energy
Most of the energy in plantain flour comes from complex carbohydrates. Because of the fibre and resistant starch, those carbohydrates tend to be released more steadily than very refined flours or sugary drinks.
In everyday life, that can look like:
fewer sharp “rushes” and “crashes”
feeling full and focused for longer between meals
being able to finish work, errands or study after eating, instead of fighting sleep
Of course, your whole plate still matters. Pairing plantain swallow or porridge with:
vegetables (for extra fibre and micronutrients)
beans, fish, eggs or lean meat (for protein)
healthy fats in moderation
…helps your body use the energy from the flour in a more balanced way.
Everyday ways to use plantain flour for digestion and energy
Here are simple, realistic ways to bring plantain flour into your daily routine.
1. Swallow that doesn’t feel too heavy
Plantain amala (amala ogede) is the most familiar use.
Quick method for one small/medium serving
Bring about 2 cups of water to a gentle boil.
Reduce the heat slightly so it is still hot but not bubbling over.
Because plantain flour is gluten-free, it behaves differently from wheat flour. Start by replacing 20–30% of the wheat portion and adjust from there until you find a texture your household enjoys.
How to add plantain flour to your routine gently
If you are new to plantain flour, there is no need to overhaul your whole diet in one week. A slow, thoughtful approach lets you notice how your body responds.
Here’s a simple plan:
Pick one meal to change first.
For example, evening swallow or weekend breakfast.
Swap just a part.
Instead of switching 100% at once, start with half plantain flour and half your usual flour, then gradually increase the plantain portion.
Watch how you feel.
Notice your digestion, energy levels, mood and sleep before and after meals. Everyone responds differently.
Keep the plate balanced.
Add vegetables, good fats and proteins so your body has a mix of nutrients to work with.
If at any point something does not feel right, go back a step or speak with a health professional. Listening to your body is always more important than following any trend.
Who might especially enjoy plantain flour?
Plantain flour can fit into many households, but it is especially attractive for:
people who want a swallow that feels lighter in the evening
students and office workers who do not want to feel sleepy after lunch
parents looking for simple, gentle porridges and swallow options for the whole family
anyone trying to add more fibre and variety to everyday meals, without giving up familiar flavours
Again, it is not a medicine and is not meant to diagnose, treat or cure any condition. It is simply a smarter way to use a traditional ingredient, backed by what we now understand about fibre and resistant starch.
Choosing a good-quality plantain flour
When you are comparing bags on the shelf or online, look out for:
Plantain flour naturally contains fibre and resistant starch, which can support comfortable digestion and a healthy gut environment as part of a balanced diet. It is not a treatment for digestive illness, but it is a smart staple if you want meals that feel satisfying without being too heavy.
2. Does plantain flour give energy?
Yes. Plantain flour is a rich source of complex carbohydrates, which your body breaks down into energy more slowly than simple sugars. When you combine it with protein, vegetables and healthy fats, it can help you feel energised for longer between meals.
3. Can I eat plantain flour every day?
For most healthy adults, plantain flour can appear regularly in the diet — especially when you vary how you use it (swallow, porridge, smoothies and bakes). If you have any medical condition or specific dietary needs, speak with your doctor or dietitian first.
4. Is plantain flour gluten-free?
Unripe plantain itself does not contain gluten. Our Smooth Plantain Flour (Elubo Ogede) is made from 100% plantain with no wheat added. If you are very sensitive to gluten or have coeliac disease, always double-check labels and seek personal medical advice.
Ready to try plantain flour for lighter, steadier meals?
If you are curious about how plantain flour might feel in your own body, the best way is to test it gently at home.
Browse the full WhatsApp catalogue: Open our WhatsApp catalogue to scroll through products, prices and pack sizes.
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If you would like help choosing plantain flour sizes or you want simple meal ideas for digestion and energy, send us a quick message:👉 Chat with us on WhatsApp
We’ll help you pick the right pack for your household and share practical ways to enjoy plantain flour from breakfast to swallow — without feeling weighed down. 💚
Let us be sincere: food prices are loud, but your body still cannot live on noodles and vibes alone.
You want plates that feel gentle, filling and a little bit “soft life” – without a shopping list that looks like an imported wellness retreat. That is where plantain flour quietly enters the chat.
In this guide, we are talking about healthy eating on a budget in a very practical way. No strict rules. No guilt. Just one humble staple – plantain flour – doing serious heavy lifting in your kitchen.
We will walk through:
why plantain flour is a smart “soft life on a budget” ingredient
what it actually brings to your plate nutritionally
how one bag can become swallow, breakfast and snacks in the same week
how to choose and store good plantain flour so your money is not wasted
And yes, we will keep it real and simple all the way through. 💚
Why plantain flour is a quiet soft-life upgrade
Plantain flour sounds ordinary, but when you look closely, it has some very “soft life” qualities:
It is versatile. The same bag can become amala ogede, thick breakfast porridge, smoothie booster or simple snack batter.
It is familiar. You are not forcing your taste buds into strange experiments. It is still plantain, just in a form that works harder.
It is shelf-stable. When stored well, plantain flour sits quietly in your pantry, ready to rescue you on days when everything else is finished.
It respects your time. It cooks quickly, especially when it is finely milled and already clean – no peeling, no slicing, no sun-drying drama.
Our own Smooth Plantain Flour (Elubo Ogede) – No Sieving Needed is made from 100% unripe plantain: washed, peeled, gently dried and finely milled for instant amala, porridges and more. It is naturally gluten-free and grain-free with no additives, and it is packed in a resealable pouch so you can stretch it across different meals calmly.
The nutrition story (without big grammar)
Healthy eating is not about chasing complicated powders. Sometimes it is about using familiar ingredients with more intention.
complex carbohydrates – the kind that tend to release energy more gradually than pure sugar
some fibre – which helps add bulk to meals
resistant starch – a special type of starch that behaves a bit like fibre in the gut and is fermented by friendly bacteria
minerals like potassium – which are naturally present in plantain
Research on unripe plantain flour and resistant starch has shown interesting effects on gut bacteria and metabolic markers in controlled studies, especially in animal models. However, those are laboratory settings, not everyday life, so we use them mainly as reassurance that this traditional food has a scientifically interesting side.
This is general information only and not medical advice. If you have any health condition, please follow your healthcare provider’s guidance.
Soft life on a budget: one bag, many roles
A truly useful pantry ingredient must tick two boxes at once:
Your body likes it.
Your budget can handle it repeatedly.
Plantain flour shines here because, when you measure sensibly, one pack can play several roles in the same week. For example, from a bag of Smooth Plantain Flour (Elubo Ogede) you can reasonably plan for:
a few evenings of amala ogede swallow
2–3 mornings of warm plantain porridge bowls
a small batch of plantain pancakes or fritters
the occasional spoon or two slipped into smoothies or baby food
Because it comes in multiple sizes from smaller pouches to bigger kitchen packs you can choose the option that fits your current reality rather than forcing a once-in-a-year bulk purchase.
Three real-life ways plantain flour saves your day
Instead of giving you theory alone, let us walk through three very familiar situations and how plantain flour quietly behaves like a calm friend in each one.
1. The “salary has not landed yet” evening
The rice is suspiciously low, fuel is not smiling, and everyone at home is looking at you like, “What is for dinner?”
any decent soup you already have on ground – even if it is yesterday’s stew refreshed with vegetables
Quick method:
Bring water to a boil and reduce the heat slightly.
Whisk in plantain flour gradually to avoid lumps.
Keep stirring until it becomes smooth and stretchy.
Serve with plenty of greens and a moderate portion of protein. The plate still feels like “real food”, but you have not broken your budget to get there.
2. The “I need gentle energy, not food coma” morning
Some mornings, you want to eat, feel satisfied, and still remain productive – not sleepy and heavy.
Whisk plantain flour with a little cool water to form a smooth paste.
Stir into gently boiling water and cook until thick and smooth.
Top with groundnut flour and fruit.
This kind of bowl combines complex carbohydrates, a bit of fibre and some healthy fats from the groundnut. As a result, many people find it more grounding than grabbing a sugary snack on the way out.
3. The “I want a snack that is not pure junk” afternoon
You are craving something to chew, but you also know you will feel guilty if it is just random biscuits again.
a pinch of salt and a touch of sweetener if you like
a little oil for the pan
Method:
Whisk everything into a smooth batter.
Let it rest for a few minutes.
Fry small pancakes on medium heat until each side is golden.
They are not meant to be “perfect diet food”. They are simply a way to turn one pantry staple into a snack that feels more intentional.
How to choose plantain flour that actually respects your money
When you stand in front of the flour shelf, everything can look the same at first glance. Yet, once you know what to look for, the better options start to stand out.
Here is a quick checklist you can save:
Single, clear ingredient. Look for “100% unripe plantain” or an equally direct statement. That means you are paying for plantain, not mystery blends.
No unnecessary additives. Everyday plantain flour does not need artificial colours, flavours or extra sugar.
Gentle processing. Words like “low-heat drying” and “fine milling” show that some care went into preserving quality.
Protective packaging. A resealable, food-grade pouch helps keep out moisture and odours, which directly protects your money.
Smooth Plantain Flour (Elubo Ogede) ticks these boxes: it is made from 100% unripe plantain, processed under low heat, finely milled, and packed in resealable pouches for everyday use.
How to store plantain flour so you are not throwing money away
Buying good flour is one thing. Storing it well is another form of soft life.
To keep your plantain flour fresh for longer:
Keep it dry. Moisture is the enemy. Always use dry spoons.
Use airtight containers. Pour a working quantity into a clean, dry jar and seal it properly after each use.
Avoid direct heat. Do not store flour directly above the cooker or in hot corners.
Rotate your stock. Use older packs first before opening new ones.
If your kitchen is very humid, you can even keep part of the flour in the fridge or freezer in a tightly sealed container. Just allow it to return fully to room temperature before opening, so condensation does not form inside.
Other gentle, nature-powered staples you might like
If you enjoy the idea of simple pantry basics doing multiple jobs for you, you may also find these useful:
If you enjoy natural pantry solutions generally, you may also like some of our herb-based posts such as the dried mint and spearmint guides on blog.greenunison.com.
Ready to let plantain flour do more for you? 💚
Healthy eating on a budget does not always mean changing your whole menu. Sometimes, it is just choosing one staple that can flex in many directions and using it with more intention.
If you are ready to give plantain flour a proper chance in your kitchen, you can start with:
Some ingredients do more than fill your kitchen—they carry a feeling. A sense of comfort, warmth and familiarity. That gentle reminder of where you come from, the meals you grew up with and the flavours that shaped your idea of home.
At Green Unison, every product is crafted to bring that taste of home back into your everyday cooking. From clean flours to dried herbs, oils and teas, these are the quiet pantry staples that move from your shelf to your plate and instantly make a meal feel personal again.
Why Certain Ingredients Always Feel Like “Home”
It’s often the simplest things. Pap, plantain flour, groundnuts, herbs simmering in stew or a warm evening tea. These ingredients become part of your personal story. They turn quick meals into comforting ones and make your kitchen feel like a place you can always return to, no matter how busy life gets.
The Pantry Staples That Bring Back Familiar Flavours
Here are some everyday Green Unison staples that help you create meals that feel like home—warm, simple and satisfying.
🍌 Plantain Flour
Smooth, clean and easy to prepare. Whether used for swallow or baking, it brings that unmistakable homely flavour without heaviness.
Home isn’t just a place—it’s a feeling. And food often carries that feeling more than anything else. The dishes you grew up on, the herbs your family used, the flour that forms the base of a favourite meal… these small details make cooking personal.
Green Unison staples bring those memories back in a clean, simple, nature-powered way.
