Category: Culinary Uses

  • Clean Eating Upgrade: How to Switch Your Swallow to Plantain Flour Without Stress

     

    If you’ve been thinking, “I want to eat a bit cleaner, but I still want my swallow,” you’re not alone.

    Clean eating doesn’t have to mean salad every day or complicated rules. Sometimes, it’s as simple as choosing a swallow that comes from one familiar ingredient you can pronounce, cooked the same way you already love.

    That’s where plantain flour swallow comes in a simple, comforting plantain flour swallow upgrade that still feels like home.

    What Does “Clean” Mean Here?

    When we say “clean” in this context, we’re talking about:

    • Short ingredient lists
    • Familiar, minimally processed foods
    • Products you can explain in one sentence

    For swallow, that looks like:

    • A flour that is made from one main ingredient
    • No artificial colourants
    • No flavour enhancers
    • No unnecessary additives

    Plantain flour fits that picture beautifully when it’s made from carefully dried, milled unripe plantain.

    What Exactly Is Plantain Flour Swallow?

    Plantain flour swallow is made by cooking plantain flour with hot water until it becomes smooth, stretchy and moldable very similar to other swallows you already know, just with a different base.

    Good plantain flour is usually:

    • Made from peeled, dried, finely milled unripe plantains
    • Naturally free from artificial colourants
    • Neutral to slightly earthy in taste
    • Easy to pair with vegetable, fish, meat or mixed soups

    If you want a version that is already finely milled and ready for smooth swallow, you can look at:

    It’s designed for instant plantain amala-style swallow, with no sieving needed.

    Why People Call It a “Clean Eating Upgrade”

    1. Simple, clear ingredients

    When your swallow is made from just plantain flour and water, you know exactly what is on the plate. It fits nicely into a clean eating mindset where you can recognise and trust the ingredients.

    2. Familiar comfort, adjusted in a gentle way

    You still sit down with a warm plate of swallow and soup. You still tear, dip and enjoy. The routine is the same the main change is the flour you used.

    3. Easy to fit into normal life

    You don’t have to change your entire cooking style. Most of your soups stay the same. You’re just swapping the base you mould on the side.

    For many people, that’s a realistic way to “upgrade” without turning their whole kitchen upside down.

    How to Switch Your Swallow to Plantain Flour (Step by Step)

    If you’ve only ever eaten other types of swallow, trying something new can feel risky. Here’s a gentle way to start.

    Step 1: Start with a small quantity

    For the first trial:

    • Cook plantain flour for just one person, or
    • Make a mix of half plantain flour, half your usual swallow flour

    This way, the taste and texture are not a shock, and you can adjust gradually.

    Step 2: Learn the water–flour balance

    Plantain flour can behave slightly differently from other flours, so take note of:

    • How much water you boil
    • How much flour you sprinkle in
    • How long you stir on the heat

    A simple starting mini-guide (you can adjust to your preference):

    1. Bring water to a gentle boil.
    2. Reduce the heat slightly.
    3. Sprinkle in plantain flour gradually, stirring firmly with a wooden spoon.
    4. Keep mixing until it thickens and pulls away from the sides of the pot.
    5. If it’s too soft, sprinkle a little more flour. If it’s too thick, add a splash of hot water and mix in well.

    Using a finely milled option like

    Smooth Plantain Flour (Elubo Ogede)

    helps reduce lumps and makes the process quicker.

    Step 3: Pair it with soups you already love

    Don’t change everything at once. Use the same soups you normally enjoy:

    • Leafy vegetable soups
    • Pepper-based soups
    • Egusi-style soups
    • Light broths with fish or meat

    Keeping the soup familiar makes it easier to adjust to the new swallow texture.

    Step 4: Notice how it feels for you

    Pay attention to:

    • How satisfied you feel
    • How the texture feels in your mouth
    • How easy it is to finish your plate

    Everyone’s preferences are different. The goal isn’t perfection it’s finding what truly works for your own body and routine.

    Tips for Getting the Best Result with Plantain Flour Swallow

    • Use hot, not lukewarm water for cooking. It helps the flour bind properly.
    • Stir with confidence. Gentle, slow stirring can create more lumps. A firm, circular motion helps keep it smooth.
    • Cover and steam for a minute after cooking, then give it a final stir. This often improves the stretch and softness.
    • Serve it fresh. Like many swallows, plantain swallow is at its best soon after cooking.
    • Store the flour well. Keep it in an airtight container in a cool, dry cupboard, and always use a dry spoon.

    Where Plantain Flour Fits in Your Clean Eating Pantry

    Plantain flour works well alongside other simple, clean staples, for example:

    With just a few of these on your shelf, you can pull off:

    • Weeknight swallow and soup
    • Light weekend brunches
    • Pancakes or bakes using plantain flour as part of your flour mix
    • Quick thickening for certain dishes

    Gentle, Real-Life Clean Eating

    Clean eating doesn’t have to be dramatic. Sometimes, it’s just:

    • Reading the label
    • Choosing the simpler option
    • Stocking your pantry with things you actually cook with

    Switching from one type of swallow to plantain flour swallow is one of those quiet upgrades: your plate still looks familiar, but your ingredient list gets calmer and shorter.

    If you’ve been curious about plantain swallow, this might be your sign to try a small pot, taste it with your favourite soup, and see how your own body and schedule respond.

    Ready to Try the Plantain Flour Swallow Upgrade?

    When you’re ready to give it a proper test in your own kitchen, you can order directly:

    Prefer to chat first or order via message?

    Plantain flour swallow might not be the only way to enjoy a good meal, but it’s a beautiful option to have on the table especially if you’re gently moving towards cleaner, calmer, more intentional eating.

  • Guilt-Free Puff-Puff: The Plantain Flour Revolution

    Guilt-Free Puff-Puff: The Plantain Flour Revolution

    If puff-puff was part of your childhood and weekend memories — the tray at parties, the stall by the roadside and the small-chops table — you’ll know how quickly those golden balls disappear.

    You’ve probably also heard more than once that it’s “junk food” you should avoid or keep strictly for special occasions. This post offers a guilt-free approach that keeps the soul of puff-puff but uses plantain and corn flour to create a lighter, softer and more wholesome-feeling result.

    We’ll open with the cultural story, then explain why this flour mix is a smart, sustainable pantry choice, and finish with a practical, kitchen-tested recipe and trouble-shooting tips so you can make these at home today.

    Puff-puff: a snack that carries memory

    Puff-puff is more than fried dough. It is smell, celebration, and sharing — the little treat that turns up at gatherings and makes people smile. Our aim here is not to replace tradition but to add an option: enjoy a version of puff-puff that is still indulgent, still delicious, but that feels lighter on the palate and sits well with a variety of diets and cooks.

    Why the plantain flour revolution?

    People are increasingly curious about flours beyond wheat. If you’ve ever picked up plantain or corn flour and wondered what else you can do with it, this puff-puff recipe is for you.

    What plantain flour actually does in puff-puff

    When you add Smooth Plantain Flour (Elubo Ogede) to puff-puff batter, a few useful things happen:

    • Softer crumb: Plantain flour holds on to moisture, so the inside stays soft and tender even after the puff-puff cools down.
    • Gentle natural sweetness: You get a mild, earthy sweetness, which means you can keep the sugar level comfortable without losing flavour.
    • Richer colour and aroma: The natural sugars in plantain help the puff-puff take on a warm golden colour and a slightly deeper aroma.
    • Less “heavy” feeling: Compared with using only white flour, many people find this blend tastes indulgent but doesn’t sit quite as heavy after a few pieces.
    • Tasty even the next day: The plantain flour helps the texture stay pleasant when reheated, instead of going tough or dry quickly.

    In short, plantain flour doesn’t just tick a “healthier” box on paper — it changes how your puff-puff looks, smells and feels in the mouth.

    Order Smooth Plantain Flour (Elubo Ogede)

    Corn flour — wholegrain backbone

    A dash of corn flour adds body and a pleasant wholegrain note, helping the puff-puff keep shape while remaining tender.

    Order Silky White/Yellow Corn Flour

    Together, plantain and corn flours are a small revolution in the bowl — they let you keep the familiar flavour while creating a softer, less heavy bite.

    Why choose Green Unison plantain flour for this recipe?

    For this puff-puff, you want plantain flour that is:

    • Finely milled, so it blends smoothly into batter without gritty bits
    • Carefully dried, so the flavour stays clean and the flour doesn’t taste smoky or bitter
    • Consistent from bag to bag, so your results are predictable

    That’s exactly what our Smooth Plantain Flour (Elubo Ogede) is made for. It works beautifully in swallow, but it also shines in recipes like puff-puff, pancakes and waffles — so a single bag goes a long way in the kitchen.

    How much plantain flour do you need?

    This recipe uses about ½ cup of plantain flour per bowl of batter. A standard bag of Smooth Plantain Flour will comfortably cover several family batches, so you can test this puff-puff, then still have enough left for pancakes or swallow during the week.

    The sustainability and “guilt-free” angle

    Puff-puff often gets pushed into the same group as doughnuts and chips – delicious, but treated as “junk” or fast food because it is deep-fried and usually made with only white flour and sugar. Many nutrition professionals will tell you to keep those foods as occasional treats.

    That doesn’t mean puff-puff has to disappear from your plate. It just means we can be more intentional about what goes into the bowl.

    By swapping part of the white flour for plantain flour (and a little corn flour), you are still making a treat, but you are also:

    • Upgrading the ingredients. You are bringing in real plantain and maize, not just refined flour.
    • Adding natural fibre and variety. Plantain and corn flours contribute fibre and micronutrients as part of a varied diet.
    • Making the indulgence feel more thoughtful. You still get that warm, party-snack feeling, but with a recipe that feels less like an “all or nothing” compromise.

    There is also a sustainability side:

    • Support local crops. Using plantain and corn flour encourages local farming and reduces reliance on imported refined flour.
    • Variety in the pantry. Rotating flours gives your cooking new flavours and textures and moves you away from a one-flour-for-everything mindset.

    The result is a puff-puff you can enjoy with a little less guilt: same street-snack nostalgia, but ingredients that line up better with everyday wellness goals.

    Guilt-Free Puff-Puff — base recipe (serves 4–6)

    Base flour ratio

    • 1 cup plain / all-purpose flour
    • ½ cup Smooth Plantain Flour — order here
    • ½ cup Silky White/Yellow Corn Flour — order here

    Other ingredients

    • ⅓–½ cup sugar (to taste)
    • 1 tbsp instant yeast
    • ½ tsp salt
    • ½ tsp grated nutmeg (optional)
    • 1½–1¾ cups lukewarm water (add gradually)
    • 1 egg (optional — helps tenderness and structure)
    • Neutral oil, for deep-frying

    Method

    1. Activate the yeast. Stir the lukewarm water, sugar and yeast; leave 5–10 minutes until foamy.
    2. Mix dry ingredients. Whisk together all flours, salt and nutmeg.
    3. Combine. Pour the yeast mix into the dry blend, add the egg if using, and stir to a thick, scoopable batter (should fall slowly from a spoon). Add water if too stiff.
    4. Proof. Cover and leave in a warm place for 40–60 minutes, until doubled and bubbly — this gives the airy interior.
    5. Fry carefully. Heat oil on medium. Test by dropping a small spoonful of batter: it should sink then slowly rise. Fry spoonfuls in small batches, turning for even browning (a few minutes per batch).
    6. Drain & serve. Use a slotted spoon and drain on a rack or paper towel. Serve warm.

    Notes

    • Plantain flour can brown a little faster due to natural sugars — moderate the oil heat to avoid over-browning.
    • For a wheat-free version, try equal parts plantain and corn flour with 1–2 eggs; expect a softer fritter rather than the classic stretchy puff-puff texture.

    Troubleshooting & tips

    • Batter too thick? Add 2–3 tbsp lukewarm water and fold gently. You want a batter that flows slowly.
    • Puff-puff dense after frying? Either the batter was too stiff or the proofing was insufficient. Give it time to double in a warm spot.
    • Too oily? Don’t overcrowd the pot and keep oil at medium; drain well on a rack.
    • Extra lift: A small splash (1 tsp) of white vinegar or lemon juice added to the batter just before frying can give a quick reaction with baking soda if you use any — a tiny trick for extra lift.

    Serving ideas & variations

    • Spiced sweet: Add a pinch of cinnamon or orange zest for a grown-up version.
    • Savoury twist: Reduce sugar, fold in chopped herbs and a little grated cheese for a tray of savoury bites.
    • Mini party puff-puff: Make smaller balls for canapé-style serving.

    Where to buy and how to order

    Ready to try the plantain flour version? Order your flour combo on greenunison.com or send “PUFF-PUFF” to 08103043789 and we’ll help you choose pack sizes.

    Prefer to order by chat?

    Puff-puff with plantain flour – quick questions

    Can I make this without egg?
    Yes. You can leave the egg out; just keep the batter slightly looser and give it enough time to rise so it stays airy.

    Can I bake instead of frying?
    You can spoon the batter into a greased muffin tin and bake until golden. The texture will be more like soft buns than classic puff-puff, but the flavour will still be lovely.

    Can I use only plantain flour?
    You can, but the texture will be closer to a soft fritter. The plantain-plus-corn-plus-wheat blend in this recipe gives a balance of softness, stretch and shape.

    Final note

    This small plantain-flour revolution keeps the pleasure of puff-puff while offering a guilt-free option that fits modern kitchens and tastes. Play with the ratios, keep an eye on the oil, and enjoy the process — a little experimentation is how the best recipes are born.

    Disclaimer: This article provides cooking guidance and sourcing notes only. It is not medical or nutritional advice.

  • Fluffy Corn-Flavoured Pancakes: A Naturally Sweet Breakfast with Green Unison

    Fluffy Corn-Flavoured Pancakes: A Naturally Sweet Breakfast with Green Unison

    Quick, soft and pleasantly sweet — pancakes reimagined with Green Unison corn flour.
    This post shares a simple recipe that produces light, fluffy pancakes with a clean corn flavour, honest tasting notes from our reviewer, and clear links so you can order the exact products shown.

    Simple Corn-Flour Pancake Recipe

    Makes: 8–10 medium pancakes | Prep & cook: ~10 minutes

    Ingredients

    Optional: For an even softer crumb, mix in a small amount of plantain flour. See plantain flour and other items on the Green Unison Shop (plantain flour and all products).

    Method

    1. In a bowl, sieve the wheat flour and add the corn flour. Add sugar, baking powder and a pinch of salt. Whisk to combine and remove any lumps.
    2. In a separate bowl, whisk the egg with the milk and oil.
    3. Pour the wet mix into the dry mix and whisk gently until you have a thick, smooth batter. Rest 5–10 minutes to let the flours hydrate.
    4. Heat a frying pan on medium and grease lightly. Pour the batter (about ¼ cup per pancake). Wait for bubbles to form on the surface and the edges to look set, then flip and cook until golden.
    5. Stack, drizzle with honey and enjoy.

    Tip: If the batter feels too thin, add a dash more corn flour. If too thick, loosen with a splash of milk. Aim for a thick, smooth, consistent batter before cooking.

    Why Green Unison corn flour works so well

    • Natural sweetness: corn adds a pleasant, subtle sweetness so you can reduce added sugar.
    • Fine milling → smooth batter: Green Unison corn flour blends easily, producing a silky, lump-free batter that cooks into a tender pancake.
    • Fluffy texture: with the right leavening (baking powder) and a gentle whisk, pancakes rise light and airy.
    • Versatile: use on its own for gluten-free pancakes or blend with plantain flour for extra softness.

    Honest tasting notes from the reviewer

    “Very fluffy inside.”
    “Just clean and natural flavour.”
    “No lumps no aftertaste.”
    “corn flour blends so with batter.”

    These short comments reflect what we experienced: a golden stack that tastes naturally sweet and finishes cleanly on the palate.

    Ready to order? Clear product links and ordering

    Buy the exact corn flour used in this recipe:

    Other products and complementary flours:

    Order by WhatsApp (quick and personal):

    We’re happy to advise on quantities, mixing ratios (corn vs plantain or wheat) and delivery options — just message us on WhatsApp.

    Final notes and serving ideas

    • Try a 1:1 mix of corn flour and plantain flour for extra softness (shop link above).
    • Add a splash of vanilla or a pinch of cinnamon to the batter for a warm flavour note.
    • Serve with fresh fruit and honey for a naturally sweet breakfast.

  • Beyond Swallow and Pancakes: 5 Easy Everyday Things to Make with Plantain Flour

    Beyond Swallow and Pancakes: 5 Easy Everyday Things to Make with Plantain Flour

    If you already love amala ogede made with our Smooth Plantain Flour, you’re not alone. Many people know plantain flour as “that swallow flour” or something to use only for pancakes.

    But plantain flour can do much more.

    In this post, we’ll share five simple, everyday ways to use plantain flour so your kitchen feels more flexible, your meals stay interesting, and that pouch in your pantry works harder for you.

    We’ll also touch on:

    • Why unripe plantain flour is loved for its fibre and resistant starch
    • How to pair it with our corn flour for better texture in bakes
    • How every scoop quietly supports local farmers and processors

    This post is for general food and cooking information only. It is not medical advice and does not replace speaking with a qualified health professional about your diet.

    1. Creamy Plantain Flour Breakfast Porridge

    When you want a warm breakfast but don’t feel like oats, plantain flour porridge is a quick swap you can cook in about 10 minutes.

    Why people love it

    • Uses just a few pantry ingredients
    • Naturally gluten-free – made from 100% unripe plantain with no wheat added
    • Unripe plantain flour contains resistant starch and dietary fibre, which behave more like fibre than simple sugar and help you feel satisfied

    What you need (1–2 servings)

    • 3–4 tablespoons Smooth Plantain Flour (Elubo Ogede)
    • 1 cup water
    • 1 cup milk or plant-based milk
    • A pinch of salt
    • 1–2 teaspoons honey or preferred sweetener
    • Optional toppings: sliced fruit, groundnuts, seeds, coconut flakes

    How to make it

    1. In a small bowl, whisk the plantain flour with a little water to make a smooth slurry (no lumps).
    2. Bring the remaining water and milk to a gentle simmer in a pot.
    3. Pour in the slurry slowly while stirring.
    4. Cook on low heat for 5–7 minutes, stirring until thick and creamy.
    5. Sweeten to taste, serve in a bowl, and add your favourite toppings.

    Everyday convenience tip: If mornings are busy, pre-mix dry ingredients for 3–4 days in a jar. Each morning, scoop, add liquid, and cook.

    2. Oven-Baked Plantain Flour Crunch Bites (Chin-Chin Style)

    These are your “small chops from the same bag of flour” – perfect for school snacks, road trips, or something crunchy to serve with tea.

    Short recipe videos and snack ideas built around one main ingredient are trending in many food communities. People love anything crunchy, simple and budget-friendly.

    Instead of deep-frying all the time, you can bake a crunchy version.

    What you need

    • 1 cup Smooth Plantain Flour
    • ¼ cup Silky White or Yellow Corn Flour (for a lighter crunch – optional)
    • 3 tablespoons sugar (or to taste)
    • ¼ teaspoon salt
    • ½ teaspoon baking powder
    • 2 tablespoons cold butter or coconut oil
    • ¼–⅓ cup water (just enough to bring the dough together)

    Method

    1. Pre-heat the oven to 180°C and line a baking tray.
    2. Mix plantain flour, corn flour (if using), sugar, salt, and baking powder.
    3. Rub in the butter or coconut oil until it looks like fine crumbs.
    4. Add water a little at a time until you get a soft but not sticky dough.
    5. Roll out and cut into small bite-sized squares or strips.
    6. Arrange on the tray and bake for 12–15 minutes, turning once, until golden at the edges.
    7. Cool completely so they crisp up, then store in an airtight jar.

    Budget tip: Using local flours like plantain and corn helps reduce dependence on imported snacks and keeps more value within the local food economy.

    3. Plantain Flour Flatbreads for Everyday Wraps

    Think of this as a soft, flexible flatbread you can use for:

    • Egg roll-style breakfasts
    • Wraps filled with chicken, beans or veggies
    • Simple stew scooping when you don’t feel like swallow

    Using a mix of plantain, corn, and a little wheat flour (or a binder if you avoid wheat) gives you a soft, foldable bread – similar to the way corn and plantain flour blends give softer, lighter bakes.

    What you need (6–8 small flatbreads)

    • ½ cup Smooth Plantain Flour
    • ½ cup Silky White or Yellow Corn Flour
    • ½ cup wheat flour
    • or more plantain flour + 1 extra egg/binder if you are avoiding wheat
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 tablespoons oil
    • About ¾ cup of warm water
    • Optional: herbs, chilli flakes or spices for flavour

    Method

    1. In a bowl, mix all dry ingredients.
    2. Add oil and rub lightly with your fingers.
    3. Add warm water gradually, mixing until you get a soft dough.
    4. Cover and rest for 10–15 minutes.
    5. Divide into balls, roll out thin, and cook in a dry hot pan for 1–2 minutes per side until light brown spots appear.
    6. Keep cooked flatbreads stacked in a clean cloth so they stay soft.

    Fill with scrambled eggs, sautéed vegetables, grilled chicken, beans, or suya – whatever feels right for your family.

    4. Savoury Plantain Flour Dumplings for Soups and Stews

    Instead of thickening soups only with regular flour or cornstarch, you can make soft plantain flour dumplings that cook right inside the pot.

    Your plantain flour is already a great natural soup thickener; this is simply a more filling, fun version.

    What you need

    Method

    1. Mix the flours, salt and seasoning.
    2. Add water little by little until you get a soft, scoopable dough.
    3. Roll into small balls or scoop with a teaspoon.
    4. Drop gently into a simmering pot of light soup or thin stew.
    5. Cover and cook for 10–15 minutes until the dumplings are cooked through.

    You’ll get a more filling soup without cooking a separate swallow – very helpful on busy evenings.

    5. Smoothie, Pap and Baby Porridge Booster

    Plantain flour also works beautifully as a smoothie and baby-food booster. Around the world, people are adding different flours to smoothies, porridges and pap for more body and variety.

    You can lean into that trend by showing how one spoon changes the texture of everyday meals.

    How to use it

    In smoothies and shakes

    • Blend in 1–2 tablespoons Smooth Plantain Flour per 350 ml smoothie.
    • Add more liquid if you want it thinner.

    In pap/ogi or custard-style breakfasts

    1. Cook your usual pap as you like it.
    2. Whisk 1–2 tablespoons plantain flour in a little cool water.
    3. Stir into the hot pap off the heat and mix until smooth.

    In baby porridges (age-appropriate only)

    • Follow your paediatrician’s guidance on textures and ingredients.
    • When appropriate, whisk small amounts of plantain flour into warm porridge for extra body and variety.

    Important: Always check with a qualified health professional for babies, toddlers, and anyone with special dietary needs. This is not medical advice.

    Why Plantain Flour Fits Health-Focused, Busy, Budget-Aware Kitchens

    1. Health-leaning without over-promising

    Research shows that unripe plantain flour contains indigestible carbohydrates (resistant starch) and dietary fibre, which behave differently from simple sugars and support more gradual energy release.

    At Green Unison, our plantain flour is made from 100% unripe plantains that are washed, peeled, gently low-heat dried and finely milled, so you get a smooth, naturally gluten-free flour that works in both savoury and sweet dishes.

    We’re sharing this information as a general guide to food, not as a cure, treatment, or nutritional prescription.

    2. Everyday convenience

    One pouch of Smooth Plantain Flour can:

    • Turn into swallow when you want it
    • Become porridge, flatbread, snacks, dumplings, and smoothie boosters on busy days
    • Combine with Silky White or Yellow Corn Flour for softer bakes, as we show in our baking guides

    That means fewer random flours sitting half-used in the cupboard.

    3. Cultural relevance, without losing tradition

    These ideas don’t replace classic dishes; they stretch them:

    • Dumplings in soups sit comfortably beside swallow.
    • Flatbreads still welcome vegetable stews, beans and eggs.
    • Chin-chin-style bites are still recognisable to anyone who grew up with small chops.

    You’re not abandoning familiar tastes – just getting more from the same ingredient.

    4. Economic value and supporting local producers

    Plantain flour doesn’t appear by magic. There is a whole chain of people behind each pouch:

    • Farmers
    • Transporters
    • Small and medium-scale processors who turn fresh plantain into flour
    • Retailers and food businesses

    Processing plantain into flour and snacks creates jobs, reduces post-harvest losses and improves profitability for small-scale producers. Choosing local flours like Smooth Plantain Flour and Silky Corn Flour keeps more of that value within the local economy.

    Related Posts to Explore

    If you enjoyed this guide, you may also like:

    These posts show how to combine plantain and corn flour in different ways for soft bakes and smooth swallow.

    Where to Buy the Flours

    Shop online

    Prefer to order on WhatsApp?

    Ready to try plantain flour beyond swallow and pancakes?
    Tap “Add to cart” on our shop or send us a quick WhatsApp message – we’ll help you pick the right pack size for your kitchen 😊

    Quick Disclaimer

    Is this medical or nutrition advice?
    No. This article is for general food and cooking information only. It does not replace professional medical or dietary advice. If you have any health condition or specific nutrition needs, please speak with a qualified health professional before changing your diet.

  • Peppermint vs Marigold: Choosing the Right Infused Oil for Skin, Hair and Kitchen Routines

     

    There are days when your body is quietly asking for small rituals a cooling scalp massage after taking your wig off, a soft body oil after shower, or a simple drizzle of flavour over food that is already in the pot.

    Herbal infused oils are one of the easiest ways to add those rituals into real life. But once you see different bottles on the shelf peppermint, marigold, basil, Indian borage the big question appears:

    Which one should I actually be using?

    In this guide, we will gently compare peppermint-family infused oils with marigold infused oil, show where culinary infused oils come in for cooking, and help you choose the right bottle for your own skin, hair and kitchen routines.

    First Things First: Not Every Oil Is for the Same Job

    Before we compare peppermint and marigold, it helps to clear up three quick points:

    1. Infused oils are different from essential oils. Essential oils are highly concentrated and must be diluted before use. Infused oils are herbs slowly steeped in a carrier oil, so they are already in a gentler form that feels more like a normal body oil.
    2. Some infused oils are cosmetic only. Oils like Peppermint Infused Oil – Invigorating & Cooling, Mint Infused Oil – Cooling & Herbal, Spearmint Infused Oil – Sweet & Refreshing and Marigold Infused Oil – Soft & Comforting are clearly labelled as cosmetic oils for external use only. They are made for skin, scalp and massage not for eating.
    3. Some infused oils are made for food. Culinary oils like Sweet Basil Infused Oil – Warm & Herbal (Culinary) and Indian Borage Infused Oil – Bold & Aromatic (Culinary) are created specifically for cooking and finishing food. These are the ones you drizzle over roasted yam, stews or grilled fish.

    So while your content calendar says “Peppermint Oil, Marigold Oil”, in real life we are talking about peppermint-family infused oils for external use and marigold infused oil for external use, plus a few separate culinary oils for the kitchen.

    Peppermint-Family Infused Oils: Fresh, Cooling, Wake-Up Energy

    If you like that “mini AC on your skin” feeling, peppermint and the wider mint family will feel familiar very quickly.

    Green Unison offers a small mint line so you can choose the intensity that suits you:

    All of these are cosmetic oils for skin, hair and massage. They are not edible.

    What does peppermint infused oil feel like?

    When you apply a mint-infused oil, one of the main plant compounds, menthol, interacts with “cold” receptors on your skin. Your brain reads that as a cooling sensation, even though the actual temperature has not really dropped. The result is a fresh, wake-up feel rather than heat.

    Because the mint leaves have been gently steeped into a base oil, you get:

    • A light to medium texture that spreads easily.
    • A refreshing herbal aroma instead of a flat oil smell.
    • A cooling sensation that can feel especially nice on the scalp, neck, shoulders, feet and tired legs.

    Simple ways to use peppermint-family infused oils

    You can build tiny, realistic rituals into your day with just a few drops:

    • Scalp massage oil: Apply a small amount of Peppermint Infused Oil or Menthol Mint Infused Oil to your fingertips and massage gently into the scalp, avoiding the eye area. Patch test first.
    • Post-workout or “I’m tired” legs and feet: Massage a little Mint Infused Oil into clean legs and feet for that cool, refreshed feel.
    • Everyday “fresh” body oil: If you want a softer mint, Spearmint Infused Oil gives a gentler cooling effect and sweet mint aroma.

    Safety note: These are cosmetic oils for external use only. Always patch test on a small area first and avoid the eye area or broken skin. If irritation occurs, stop using immediately.

    Marigold Infused Oil: Soft, Comforting, Everyday Calm

    Where peppermint feels like “wake up”, marigold feels like “exhale”.

    Marigold Infused Oil – Soft & Comforting is made by slowly infusing dried marigold petals into a gentle carrier oil. The result is a cosmetic oil with a light floral scent and a smooth, nourishing glide.

    What does marigold infused oil feel like?

    Instead of a strong cooling sensation, marigold oil is about softness and comfort:

    • Texture is usually smooth and easy to spread across damp or dry skin.
    • The floral aroma is light, not overpowering.
    • The overall feel is “quiet” and cosy – perfect for slow evenings.

    Simple ways to use marigold infused oil

    • After-shower body oil: Apply a small amount of Marigold Infused Oil on damp skin after your bath or shower for a smooth, comfortable glide.
    • Hand and foot oil: Massage into hands and feet before bed as a soft, soothing step between your day and your sleep.
    • Layering under or over lotion: Use a few drops under a simple lotion, or add a little oil on top to increase slip and comfort.

    Safety note: Again, this is a cosmetic oil for external use only and not for eating. Patch test first and discontinue use if irritation occurs.

    Peppermint vs Marigold: Which Infused Oil Matches Your Mood?

    Here is a quick side-by-side view to help you decide between peppermint-family infused oils and marigold infused oil:

    Feature Peppermint / Mint Infused Oils Marigold Infused Oil
    Overall mood Fresh, cooling, “wake me up” Soft, comforting, “help me unwind”
    Typical feel on skin Cooling sensation on skin and scalp Smooth glide with gentle floral feel
    Best everyday uses Scalp massage, tired legs/feet, “fresh” body oil After-shower body oil, hand and foot massage, slow evening care
    Aroma Herbal mint; can be strong or mild depending on the bottle Light, soft floral
    Use on food? No. For external cosmetic use only. No. For external cosmetic use only.
    Good starting point if you love… That cool, minty feel on your scalp and body Gentle, quiet body oils without strong scents

    Where Does Cooking Come In? The Role of Culinary Infused Oils

    The “kitchen” part of your oil routine belongs mainly to culinary infused oils like basil and Indian borage, not cosmetic peppermint or marigold oils.

    For food, Green Unison offers options such as:

    These oils are clearly labelled for food use. You can:

    • Drizzle them over finished dishes as a last-minute flavour boost.
    • Stir them into marinades, dressings and dips.
    • Add a little over roasted yam, potatoes or vegetables just before serving.

    Important: Cosmetic infused oils (peppermint, marigold, lavender, spearmint, menthol mint and similar bottles) are not edible. Always follow the label and use culinary oils for food, cosmetic oils for skin and hair.

    Which Infused Oil Should You Start With?

    If you are just building your infused oil collection, here are some simple starting points:

    If you want a bigger overview of what herbal infused oils can do in general, you can also read our earlier guide on the blog about how herbal infused oils “hit different” and support everyday routines.

    How to Use Infused Oils Safely in Your Routine

    To keep things safe and comfortable, build these habits into your routine:

    • Check the label: Confirm if the oil is for cosmetic use or food use before you do anything else.
    • Patch test first: Apply a small amount of cosmetic oil to a small area and wait 24 hours to see how your skin responds.
    • Avoid sensitive areas: Do not apply peppermint-family oils near the eyes or on broken skin. Wash hands after use.
    • Use a little at a time: Infused oils are designed to spread well. Start with a few drops and add more only if needed.
    • Store properly: Keep bottles tightly closed in a cool, dry place away from direct sunlight.

    Where to Buy Peppermint, Marigold and Culinary Infused Oils

    You can order infused oils directly from the Green Unison shop:

    If you prefer to shop or ask questions via chat:

    You do not need twenty different products to create soft, grounding rituals at home. A few carefully chosen infused oils can go a long way whether you are pouring them into your palm for a scalp massage, smoothing them over damp skin, or drizzling a culinary oil over food that is already on the table.

    Start with the bottle that matches your current mood  peppermint for fresh energy, marigold for quiet softness, basil or Indian borage for flavour and let your routine grow from there.

  • Choosing Healthy Flours for Nutrient-Dense Meals: Plantain & Corn Made Simple

    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:

    If you would like to learn more about plantain specifically, you can also read:

    What does “nutrient-dense” really mean?

    “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

    Our Smooth Plantain Flour (Elubo Ogede) is made from 100% unripe plantain, gently processed with no fillers.

    2. Look for drying and milling details

    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

    Silky White/Yellow Corn Flour – Effortless Use is made from carefully selected maize, milled fine for smooth cooking.

    2. Think about whole grain vs very refined

    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.

    You will need:

    Method

    1. In a bowl, mix the plantain flour and pap powder with a little cool water to form a smooth paste.
    2. Bring water to a gentle boil in a pot.
    3. Gradually pour the paste into the hot water while stirring continuously.
    4. Cook for a few minutes until the mixture thickens and becomes smooth.
    5. Adjust the thickness with more water or milk.
    6. 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.

    Recipe 2: Half-and-half swallow (plantain + corn flour)

    Some days you want amala ogede, other days you prefer corn swallow. On many days, a mix of both gives you the best of each world.

    You will need:

    Method

    1. Bring water to a boil in a pot.
    2. 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.
    3. Reduce the heat to medium.
    4. Gradually sprinkle the flour blend into the boiling water while stirring firmly.
    5. Continue to stir until the swallow becomes smooth, stretchy and lump-free.
    6. 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.

    You will need:

    Method

    1. In a bowl, whisk plantain flour, corn flour, groundnut flour, salt and any dry spices you enjoy.
    2. Add eggs and milk gradually, stirring until you get a smooth batter.
    3. Let the batter rest for a few minutes so the flours hydrate properly.
    4. Heat a lightly oiled pan on medium heat.
    5. 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:

    1. Is the ingredient list short and clear?
      Phrases like “100% unripe plantain” or “100% maize” are good signs.
    2. Are there unnecessary extras?
      Everyday flours do not need heavy sugar, flavourings or colourings.
    3. Does the brand explain its process?
      Low-heat drying and fine milling are worth paying attention to.
    4. 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:

    You can explore all flour options here:
    Browse the Flours eShop.

    Talk to us if you need help choosing flours 😊

    If you are still unsure which flour fits your home, you do not have to figure it out alone.

    We are happy to help you choose the right flour combination for your kitchen, whether you cook for one person, a couple, or a very busy household. 💚

     

  • Choosing Healthy Flours for Everyday Meals: Plantain & Corn Guide

    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:

    If you want to dive deeper into plantain specifically, you can also read:

    What does “nutrient-dense” really mean?

    “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

    For example, Smooth Plantain Flour (Elubo Ogede) is made from 100% unripe plantain with no fillers.

    2. Drying and milling method

    Many quality brands will mention that they use:

    • low-heat or gentle drying
    • fine milling in food-safe equipment

    Why does this matter?

    • 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

    Silky White/Yellow Corn Flour – Effortless Use is an example of a corn flour made from carefully selected maize, finely milled for smooth cooking.

    2. Type of corn and texture

    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.

    1. Breakfast bowl: plantain + pap + groundnut

    This bowl is warm, gentle and satisfying.

    You will need:

    Method

    1. Mix plantain flour and pap powder with a little cool water in a bowl to make a smooth paste.
    2. Bring water to a gentle boil in a pot.
    3. Gradually pour the paste into the hot water while stirring continuously.
    4. Cook until smooth and thickened, adjusting with more water or milk if needed.
    5. 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.

    You will need:

    Method

    1. Bring water to a boil in a pot.
    2. In a bowl, mix plantain and corn flour together. You can start with a 50:50 ratio, then adjust next time based on taste.
    3. Reduce the heat to medium.
    4. Gradually sprinkle the flour blend into the water while stirring firmly.
    5. Continue to stir until smooth, stretchy and lump-free.
    6. Serve with a soup that is rich in vegetables and moderate in oil.

    This approach lets you enjoy the familiar comfort of swallow while spreading your flour choices across two staple ingredients.

    3. Light home pancakes with plantain and corn flour

    For weekends and relaxed evenings, plantain and corn flour can also appear in simple pancakes.

    You will need:

    Method

    1. In a bowl, whisk plantain flour, corn flour, groundnut flour, salt and any dry spices you enjoy.
    2. Add eggs and milk gradually until you get a smooth batter that is not too thick.
    3. Let the batter rest for a few minutes.
    4. Heat a lightly oiled pan on medium heat.
    5. 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:

    1. Is the ingredient list short and clear?
      “100% unripe plantain” or “100% maize” are good signs.
    2. Are there unnecessary sugars and additives?
      Everyday staples do not need long lists of extras.
    3. Does the brand explain drying and milling?
      Gentle drying and fine milling usually support better texture and flavour.
    4. 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:

    You can explore all flour options here:
    Browse the Flours eShop.

    Talk to us if you need help choosing flours 😊

    If you are still unsure which flour suits your family, you do not have to figure it out alone.

    We are happy to help you pick the right flour combination for your home, whether you are cooking for one person, a couple or a busy household.

  • Plantain Flour for Better Digestion and Steady Energy: Simple Ways to Use It Every Day

    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
    • minerals such as potassium

    At Green Unison, our Smooth Plantain Flour (Elubo Ogede) is:

    • 100% unripe plantain (no mixing, no bulking)
    • low-heat dried to protect colour and flavour
    • finely milled for smooth amala with no sieving
    • packed in resealable, food-grade pouches

    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

    1. Bring about 2 cups of water to a gentle boil.
    2. Reduce the heat slightly so it is still hot but not bubbling over.
    3. Sprinkle in Smooth Plantain Flour (Elubo Ogede) gradually while stirring.
    4. Keep turning until it becomes smooth, stretchy and lump-free.
    5. Adjust with a splash of hot water if it becomes too thick.

    Serve immediately with your favourite soup or stew. To keep the plate feeling comfortable:

    • use a portion that truly matches your hunger
    • load the bowl with vegetables and quality protein
    • avoid turning the soup into a pool of oil

    2. Warm breakfast bowl for a gentle start

    A warm breakfast can be very soothing, especially for people whose stomachs are sensitive first thing in the morning.

    Simple plantain flour breakfast bowl

    1. Whisk 2–3 tablespoons of Smooth Plantain Flour (Elubo Ogede) into cool water or milk (dairy or plant-based) until smooth.
    2. Cook on low heat, stirring, until it thickens into a porridge.
    3. Sweeten lightly with dates, honey or fruit if you like.
    4. Top with nuts, seeds or a spoon of Finely-ground Groundnut Flour for extra richness and staying power.

    You get:

    • warmth and comfort
    • satisfying, slow-release carbohydrates
    • extra fibre and healthy fats from your toppings

    3. Smoothie or shake booster

    If you prefer to drink your breakfast or afternoon snack, plantain flour can add gentle thickness and extra staying power.

    How to use it

    1. Add 1–2 tablespoons of Smooth Plantain Flour (Elubo Ogede) to your blender.
    2. Pour in your usual smoothie ingredients – for example:
    3. Blend until completely smooth.
    4. Adjust liquid if it becomes too thick.

    Because the flour brings extra fibre and resistant starch, the smoothie can feel more like a proper mini-meal than just a sweet drink.

    4. Baby and toddler porridges (with care)

    Plantain flour has a mild, familiar flavour, which many babies and toddlers accept well once they are ready for family foods.

    You can:

    • cook it into a very soft porridge
    • thin it out with breastmilk, formula or appropriate milk alternatives
    • combine it with pureed vegetables or fruit

    Always follow your paediatrician’s advice on:

    • when to introduce solids
    • how thick the food should be
    • how to handle allergens

    Plantain flour should not replace professional guidance, but it can be one of several gentle staples in the cupboard.

    5. Simple pancakes, waffles and bakes

    You do not need complicated recipes to use plantain flour in snacks.

    Try:

    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:

    1. Pick one meal to change first.
      For example, evening swallow or weekend breakfast.
    2. 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.
    3. Watch how you feel.
      Notice your digestion, energy levels, mood and sleep before and after meals. Everyone responds differently.
    4. 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:

    • 100% unripe plantain on the ingredient list
    • low-heat or gentle drying methods
    • fine milling for smooth swallow and easy mixing
    • resealable, food-grade packaging
    • no unnecessary additives or bleaching agents

    Smooth Plantain Flour (Elubo Ogede) from Green Unison is made with:

    • carefully washed and peeled unripe plantain
    • thin slices dried under controlled, low-heat conditions
    • fine milling in food-safe equipment for a lump-free finish
    • small-batch packing into resealable stand-up pouches to keep moisture out

    You can also explore other nature-powered flours like:

    See them all together in the Flours eShop.

    Quick answers to common plantain flour questions

    1. Is plantain flour good for digestion?

    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.

    • Start with a small bag of Smooth Plantain Flour (Elubo Ogede).
    • Experiment with one or two of the ideas in this article this week.
    • Notice which meals your body enjoys the most.

    You can:

    • Shop online:
      Visit the Green Unison flours collection to see sizes, bundles and other nature-powered staples.
    • Browse the full WhatsApp catalogue:
      Open our WhatsApp catalogue to scroll through products, prices and pack sizes.
    • Chat with us directly on WhatsApp:
      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. 💚

  • Soft Life, Smart Budget: How Plantain Flour Keeps Your Plate Full and Calm

    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.

    Unripe plantain flour, like the one used in Smooth Plantain Flour (Elubo Ogede), naturally contains:

    • 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:

    1. Your body likes it.
    2. 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?”

    On nights like this, a measured pot of amala ogede made from Smooth Plantain Flour (Elubo Ogede) can be a lifesaver. You only need:

    • plantain flour
    • water
    • any decent soup you already have on ground – even if it is yesterday’s stew refreshed with vegetables

    Quick method:

    1. Bring water to a boil and reduce the heat slightly.
    2. Whisk in plantain flour gradually to avoid lumps.
    3. 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.

    A plantain breakfast bowl is perfect here. Using:

    Method:

    1. Whisk plantain flour with a little cool water to form a smooth paste.
    2. Stir into gently boiling water and cook until thick and smooth.
    3. 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.

    That is a good time for simple plantain pancakes.

    You will need:

    • ½ cup Smooth Plantain Flour (Elubo Ogede)
    • an egg or another binder you prefer
    • water or milk to loosen the batter
    • a pinch of salt and a touch of sweetener if you like
    • a little oil for the pan

    Method:

    1. Whisk everything into a smooth batter.
    2. Let it rest for a few minutes.
    3. 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:

    1. Single, clear ingredient.
      Look for “100% unripe plantain” or an equally direct statement. That means you are paying for plantain, not mystery blends.
    2. No unnecessary additives.
      Everyday plantain flour does not need artificial colours, flavours or extra sugar.
    3. Gentle processing.
      Words like “low-heat drying” and “fine milling” show that some care went into preserving quality. 
    4. 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:

    You can explore all flour options here:
    Browse the Flours eShop.

    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:

    From there, you can build bowls, swallows and snacks that feel calm, filling and quietly luxurious in their own way.

    And if you would rather not plan alone, we are here for you. 😊

    We will help you pick a plantain flour routine that matches your taste, your lifestyle and your wallet – softly. 🌱

     

  • Cooking with Dried Herbs: Easy Ways to Add More Flavour to Everyday Meals

    There’s a special kind of peace that comes from ‏opening your spice drawer and seeing small jars of dried herbs waiting for you. No pressure. No rush. Just quiet ingredients that can instantly make your food taste richer, warmer and more intentional.

    If you’ve ever wondered why some people’s stew, rice or marinades seem to have that extra something, the answer is often simple: they cook with dried herbs. And the best part? You don’t need complicated recipes to start using them well. Just tiny pinches in the right dishes can change everything.

    Why Cook with Dried Herbs?

    Dried herbs are fresh herbs that have been gently dried to remove moisture while keeping their natural oils and aroma. This process concentrates their flavour, which means even a small amount can transform your meals.

    They’re also extremely convenient. No washing. No chopping. No worrying about spoilage. They stay ready on the shelf for months, waiting to step into your pot when you need them.

    Some herbs shine particularly well when dried like thyme, basil, oregano, rosemary and mint. These herbs hold their aroma beautifully and bring depth to soups, stews, rice, pasta, roasted meals and quick midweek dishes.

    Everyday Nigerian-Style Dishes That Love Dried Herbs

    Here are familiar meals you may already make, and how dried herbs quietly elevate them.

    1. Tomato Stew

    Adding dried basil or oregano into your stew creates a deeper, rounder flavour. It softens the acidity of tomatoes and brings a gentle warmth that makes the stew feel more “complete.”

    2. Jollof Rice

    Dried thyme is a quiet hero in jollof. If you add a pinch while frying your pepper base and another tiny sprinkle when the rice is steaming, you’ll notice more aroma and a more balanced base.

    3. Fried Rice

    For fried rice, dried rosemary or oregano brings a subtle lift that pairs beautifully with sautéed vegetables. It adds personality without taking over the dish.

    4. Soups and Light Broths

    Dried mint brings a refreshing twist to broths, pepper soups and lighter soups, making them feel brighter and more aromatic.

    5. Marinades and Grills

    Mix dried thyme, dried basil and oregano with oil, salt, garlic and pepper. This simple marinade works beautifully on chicken, turkey, fish, beef or tofu.

    Explore Green Unison’s full selection of high-quality herbs here:
    Dried Herbs – Shop All.

    How to Use Dried Herbs Correctly

    Add Them Early

    Dried herbs release flavour slowly. Adding them early — especially during frying or simmering — gives them time to soften and blend into the food.

    Crush Before Adding

    Press the herbs between your fingertips before sprinkling them in. This helps release their natural oils and boosts aroma.

    Start with Small Amounts

    Dried herbs are more concentrated than fresh ones. Begin with a pinch and adjust as needed.

    Pair Herbs with the Right Meals

    • Basil: tomato stew, pasta, vegetable sauces
    • Oregano: stews, chicken marinades, rice dishes
    • Thyme: jollof, soups, stews, grills
    • Rosemary: roasted meals, fried rice, potatoes
    • Mint: pepper soup, teas, light broths

    How to Store Dried Herbs Properly

    To keep your herbs flavourful:

    • Store them in airtight containers.
    • Keep them in a cool, dry place (away from heat and steam).
    • Do not leave the container open during cooking — moisture reduces potency.

    When stored well, dried herbs maintain good flavour for months.

    Build a Small but Mighty Herb Shelf

    You don’t need twenty herbs. Start with five essentials:

    These five alone can transform dozens of meals.

    Prefer shopping through chat?

    You can also explore related articles on our blog:

    Dried herbs are one of the easiest ways to upgrade everyday meals without stress. One pinch at the right moment can brighten your stew, deepen your rice or bring comfort to a bowl of soup. The more you use them, the more you understand your own flavour preferences — and cooking naturally becomes more enjoyable.

    This article provides general food and lifestyle information only and does not replace professional advice.