Category: Flours

  • 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.

  • Bake Bakery-Style at Home with Wholegrain Corn Flour (White & Yellow)

    Bake Bakery-Style at Home with Wholegrain Corn Flour (White & Yellow)

    In this post, we’ll show you how to:

    • Use unrefined, wholegrain corn flour to get a lighter, bakery-style crumb.
    • Choose between white and yellow corn flour.
    • Combine corn flour with other flours (like plantain) for fluffier, tastier bakes.
    • Try two simple recipes you can make any day of the week.

    Throughout, we’ll be talking about Green Unison Silky White/Yellow Corn Flour – our unsieved, additive-free, wholegrain corn flour that’s finely milled for smooth batters and lump-free tuwo.

    If you prefer to watch a video, take a look at our 47-second YouTube short:

    1. Meet Green Unison Corn Flour (Unrefined & Wholegrain)

    There are many “corn flours” out there. Here’s what makes ours different:

    • Unrefined, wholegrain: the flour is milled from the whole corn kernel, so you’re getting the bran, germ and endosperm, not just starch.
    • Unsieved & additive-free: nothing is taken out, nothing is added. No bleaching, no mysterious “improvers”.
    • Finely milled: engineered to mix quickly into smooth batters and silky tuwo – no gritty bits.
    • Naturally gluten-free: pure maize with no wheat blended in.
    • Two colours, same quality:
    • White corn flour – lighter colour, delicate flavour.
    • Yellow corn flour – warmer golden colour, slightly deeper corn taste.

    You can order it directly here:

    2. Quick Science: Corn Flour vs Cornstarch vs Cornmeal

    A lot of people online use these words interchangeably. They’re not the same:

    • Corn flour (what we sell):
      Finely ground whole dried corn. It behaves like other flours – you can use it in batters, doughs, and as a thickener.
    • Cornstarch:
      Pure starch extracted from the inside of the corn kernel. It’s mostly used to thicken sauces, custards and stir-fries. It doesn’t bring flavour or fibre and can’t replace flour one-for-one in baking recipes.
    • Cornmeal:
      Also made from dried corn, but more coarse. Great for rustic cornbread and crunchy coatings. If you used cornmeal in a soft cake, it would feel grainy.

    For bakery-style bakes with a tender crumb, we want fine, wholegrain corn flour – exactly what’s in every pouch of Green Unison corn flour.

    3. Three Simple Moves for Bakery-Style Bakes

    These are the same core tips we shared on social, just expanded so you can actually bake with them.

    Move 1: Swap 25% of Your Wheat Flour for Corn Flour

    This is the hero tip from the reel:

    Pro tip: replace around 25% of your wheat flour with corn flour for a softer, bakery-style crumb.

    Why it works:

    • Wheat flour brings gluten, which gives structure but can make bakes tough if overworked.
    • Wholegrain corn flour has no gluten, so when you blend it in, you gently soften the overall structure.
    • The result is a tender, slightly more moist crumb with a subtle corn flavour.

    How to do it

    • If your recipe calls for 2 cups of flour, try:
    • 1½ cups all-purpose flour
    • ½ cup Green Unison corn flour
    • For most cakes, muffins, cupcakes and quick breads, you can go up to 30% corn flour without changing anything else in the recipe.

    Start with a favourite recipe (banana bread, vanilla cake, pancakes) and do the 25% swap. You’ll notice the difference in the very first slice.

    Move 2: Go Higher on Corn Flour (or Gluten-Free) – Add a Binder

    Want to use more corn flour or skip wheat flour completely?

    Because corn flour is gluten-free, it needs a binder to help your bake hold together. Good binders include:

    • Eggs – simple and reliable for most home bakes.
    • Flax “egg” – for vegan or egg-free baking:
    • Mix 1 tablespoon ground flaxseed with about 3 tablespoons of water.
    • Let it sit 5–10 minutes until it turns gel-like.
    • Use this in place of 1 egg in softer bakes like pancakes, muffins and quick breads.

    When you go above 30–40% corn flour in a recipe, make sure you:

    1. Use enough binder (egg or flax egg).
    2. Avoid over-mixing, so the batter stays soft.
    3. Grease and line your pan well, because gluten-free bakes can be more delicate when hot.

    This move is perfect if you’re experimenting with lighter, gluten-free-leaning recipes but still want simple, everyday ingredients.

    Move 3: Pair Corn Flour with Plantain Flour for Moist, Fluffy Crumb

    In the reel we also talked about pairing our corn flour with other flours. One combo we love in the test kitchen:

    10% plantain flour + 15% corn flour + 75% wheat flour

    Why it’s powerful:

    • Corn flour adds tenderness and gentle corn flavour.
    • Plantain flour brings natural sweetness and extra body.
    • Wheat flour keeps structure and lift.

    In real life, that could look like this for a cake or pancake recipe using 2 cups flour:

    • 1½ cups all-purpose flour
    • ¼ cup Green Unison corn flour
    • ¼ cup Green Unison plantain flour

    You get a moist, slightly sweet, bakery-style crumb – great for:

    • Pancakes and waffles
    • Muffins and snack loaves
    • Cornbread-style bakes with a softer bite

    You can grab the flours here:

    4. Try It Today: Two Easy Recipes

    These are simple, everyday recipes built around our unrefined, wholegrain corn flour – perfect for testing the tips above.

    Recipe 1: Corn Flour & Plantain Pancakes (Soft & Satisfying)

    Serves: 3–4 (about 8 medium pancakes)

    Dry ingredients

    • ½ cup Green Unison corn flour (white or yellow)
    • ½ cup Green Unison plantain flour
    • ½ cup all-purpose flour (optional – or use more plantain flour for gluten-free)
    • 2 tablespoons sugar (or to taste)
    • 2 teaspoons baking powder
    • ½ teaspoon salt

    Wet ingredients

    • 2 eggs (or 2 flax eggs)
    • 1¼ cups milk or plant-based milk
    • 2 tablespoons melted butter or neutral oil
    • 1 teaspoon vanilla (optional)

    Method

    1. In a bowl, whisk together all the dry ingredients.
    2. In a separate bowl, whisk the eggs, milk, oil and vanilla.
    3. Pour wet into dry and stir gently until just combined. If the batter looks too thick, loosen with a splash of milk.
    4. Heat a lightly oiled pan on medium. Scoop about ¼ cup batter per pancake.
    5. Cook until bubbles form on top and the edges look set, then flip and cook until golden.
    6. Serve warm with honey, fruit, or your favourite syrup.

    These pancakes are soft, slightly sweet and keep you full for longer thanks to the wholegrain blend.

    Recipe 2: 25% Corn Flour Banana Bread (Bakery-Style Crumb)

    Makes: 1 loaf

    Dry ingredients

    • 1½ cups all-purpose flour
    • ½ cup Green Unison corn flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Wet ingredients

    • 3 medium very ripe bananas, mashed
    • ½ cup sugar (white, brown, or a mix)
    • 2 eggs (or 2 flax eggs)
    • ⅓ cup neutral oil or melted butter
    • 1 teaspoon vanilla

    Optional mix-ins

    • ½ cup chopped nuts or chocolate chips

    Method

    1. Preheat oven to 175°C (350°F). Grease and line a standard loaf tin.
    2. In a bowl, whisk together the all-purpose flour, corn flour, baking soda, baking powder and salt.
    3. In another bowl, combine mashed bananas, sugar, eggs, oil and vanilla until smooth.
    4. Gently fold the dry ingredients into the wet, mixing just until you no longer see streaks of flour. Fold in nuts or chocolate if using.
    5. Pour into the prepared tin and smooth the top.
    6. Bake for 50–60 minutes, or until a skewer inserted in the centre comes out clean.
    7. Allow to cool in the tin for 10 minutes, then move to a rack to cool completely.

    You’ll notice the loaf slices cleanly, with a slightly more tender and moist crumb than all-wheat banana bread – that’s the corn flour doing its quiet work.

    5. Common Questions About Baking with Corn Flour

    “Can I use your corn flour for tuwo and swallow too?”

    Yes. Our wholegrain corn flour is designed for silky tuwo / corn swallow as well as baking. Follow the simple ratio on the pack (about 1 cup flour to 2–2½ cups water), whisk into boiling water and stir until smooth and stretchy. Then enjoy with any soup of choice.

    “Is your corn flour the same as cornstarch?”

    No. Cornstarch is pure starch and mostly used a spoon at a time to thicken sauces. Our Green Unison corn flour is wholegrain flour – it goes into batters, doughs and tuwo, and also adds flavour, fibre and colour.

    “What’s the difference between white and yellow corn flour when I bake?”

    They behave the same in recipes. The difference is mostly:

    • White corn flour: lighter colour, very subtle flavour – great when you don’t want to change the colour of a cake.
    • Yellow corn flour: warmer golden crumb and a slightly more pronounced corn taste – beautiful in pancakes, muffins and cornbread-style bakes.

    You can keep one or both in your pantry and swap freely depending on the look you want.

    “Is this medical or nutrition advice?”

    No. This post is for general food and cooking information only. It’s not medical advice and doesn’t replace talking to a qualified health professional about your diet or any health condition.

    6. Ready to Bake Bakery-Style at Home?

    If you’ve been curious about that “Pro tip: replace 25% of wheat with corn flour” from our social content, this is your sign to actually try it.

    • Start with one recipe you already love.
    • Do the 25% swap with Green Unison corn flour.
    • Taste the difference in the crumb, colour and flavour.

    Then come back and experiment with:

    • The corn + plantain + wheat blend for fluffier pancakes and muffins.
    • Higher corn flour ratios + binders for more gluten-free-leaning baking.
    • Using the same corn flour bag for both tuwo and baking, so your pantry works harder for you.

    Shop the Flours

    Prefer to Order on WhatsApp?

    We’ll help you choose the right pack size (from small trial pouches to family and bulk sizes) and arrange fast delivery.

    Happy baking – and tag us when you try your first corn-flour upgrade!

  • 7 Smart Ways to Use Dried Plantains in Everyday Cooking (Beyond Amala)

    For many homes, dried plantain and plantain flour live in the cupboard for one main job: swallow.

    However, dried plantains can do far more than that.

    In this guide, you will see seven smart, everyday ways to use dried plantains and plantain flour – from light snacks to breakfasts and quick comfort meals. You do not need to be a chef; you just need simple steps and a little curiosity.

    Along the way, you will see ideas that pair beautifully with:

    If you are still wondering about how plantain flour feels in the body, you can also read our earlier guide:
    Plantain Flour Benefits: Better Digestion, Stable Energy & Daily Uses

    Dried plantain vs plantain flour: quick kitchen reminder

    Before we jump into recipes, it helps to remember the difference in everyday cooking:

    • Dried plantain slices
      Usually come as thin or chunky pieces.
      Great for chips, stews, and porridge-style dishes.
      You see the pieces as you cook and eat.
    • Plantain flour
      Made by milling dried unripe plantain into a fine powder.
      Perfect for swallow (amala ogede), thickening stews, porridges and simple home baking.
      Easy to blend with other flours.

    Because plantains are naturally starchy and contain some fibre and resistant starch, they tend to feel more filling than very sugary snacks, especially when you prepare them with simple ingredients and minimal frying.

    Now, let’s turn that packet of dried plantain into everyday meals.

    1. Crispy baked or air-fried dried plantain chips

    Many people only think of fresh plantain when they picture chips. Even so, dried plantain slices make excellent chips with very little oil.

    How to make lighter dried plantain chips

    1. Preheat your oven or air fryer.
    2. Lightly coat dried plantain slices with:
      • 1–2 teaspoons of neutral oil, or brush oil lightly.
      • A pinch of salt.
      • Optional: mild chilli, smoked paprika, garlic powder or a spice mix you already enjoy.
    3. Spread in a single layer on a tray or in the air-fryer basket.
    4. Bake or air fry until crisp and golden, turning once.

    Because the plantain is already dried, it crisps up faster than fresh slices. As a result, you can often use less oil than a deep-fried batch.

    Tip: Store cooled chips in an airtight jar. This turns dried plantains into a grab-and-go snack for work bags, school bags or travel.

    2. Breakfast porridge with plantain flour and pap powder

    On cool mornings, a warm bowl of porridge is comforting. Instead of only using pap or oats, you can build a simple plantain-based breakfast bowl.

    Gentle breakfast bowl idea

    You will need:

    Method

    1. In a bowl, mix 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, stirring all the time.
    4. Cook for a few minutes until smooth and thickened.
    5. Adjust thickness with more water or milk.
    6. Serve warm with toppings of your choice.

    Because this porridge combines slow-digesting starches and a bit of fibre, many people find it more satisfying than a sugary drink alone.

    3. Half-and-half swallow: plantain flour + corn flour

    You may already love amala ogede on its own. Even so, some days you might want to change the texture or flavour slightly without leaving plantain behind.

    That is where a half-and-half swallow comes in.

    Simple half-and-half swallow

    Combine:

    Method

    1. Bring water to a boil in a pot.
    2. In a separate bowl, mix plantain flour and corn flour together in the ratio you prefer. For example:
      • 50:50 for a more balanced taste, or
      • 70:30 for a plantain-forward swallow.
    3. Reduce the heat and start to sprinkle the flour mix into the pot while stirring.
    4. Continue to stir until smooth and stretchy, adjusting with a little water if it gets too thick.
    5. Serve with your favourite soup.

    This gives you a slightly different swallow experience while still making your plantain flour the star of the plate.

    4. Stew and sauce thickener with a mild flavour

    Sometimes stews and sauces come out a bit too light or watery, especially when you are cooking in a hurry.

    Instead of overusing standard thickeners, you can use a little plantain flour to gently thicken and add body.

    How to use plantain flour as a thickener

    1. Scoop 1–2 teaspoons of Smooth Plantain Flour (Elubo Ogede) into a small bowl.
    2. Add cool water and whisk into a smooth, thin paste (no lumps).
    3. Reduce your stew or sauce to a gentle simmer.
    4. Gradually pour in the paste while stirring.
    5. Cook for a few more minutes to let it thicken and lose any raw taste.

    Because plantain flour has a mild flavour, it usually does not overpower your main spices. Instead, it quietly supports gravies, pepper sauces, and even some vegetable soups.

    5. Plantain flour pancakes and waffles

    If you have ever wanted to upgrade weekend breakfast, this is a fun place to start. Plantain flour can join your usual batter to create pancakes or waffles with a gentle plantain note.

    Basic plantain flour pancake blend

    Use:

    Method

    1. Whisk dry ingredients together first.
    2. Add eggs and milk gradually until you get a smooth batter.
    3. Let the batter rest for a few minutes.
    4. Cook in a lightly oiled pan or waffle maker.

    These pancakes work well as school lunchbox ideas or evening treats when you want something homemade but not complicated.

    6. Simple plantain and groundnut snack bites

    When afternoons get busy, it helps to have something small, filling and not overly sugary within reach.

    You can turn plantain flour and groundnut flour into no-bake snack bites that stay in the fridge.

    No-bake plantain–groundnut bites

    You will need:

    Method

    1. In a bowl, mix plantain flour and groundnut flour.
    2. Add honey or date syrup slowly and stir until the mixture starts to hold together.
    3. If it feels too dry, add a teaspoon of water or milk at a time.
    4. Roll into small balls and place on a lined plate.
    5. Chill in the fridge until firm, then store in an airtight container.

    These bites are great for snack boxes, work desks, or after-school hunger, especially on days when you do not want to rely on packaged sweets.

    7. Soft porridge for gentle evenings

    In many homes, there are evenings when everyone wants something warm, simple and not heavy before bed.

    Instead of always reaching for only pap, you can gently blend plantain flour into your evening routine.

    Note: Always follow your healthcare provider’s advice when feeding babies or people with special dietary needs. This section is for general, everyday family cooking and is not medical guidance.

    Evening comfort porridge

    Combine:

    Prepare it in exactly the same way as the breakfast bowl above, but keep the portion light. Because this porridge is warm and smooth, many people find it comforting for late evenings when heavy food is not appealing.

    How to store dried plantains and plantain flour properly

    To really enjoy all these ideas, it helps to protect the quality of your ingredients.

    Here are simple storage tips:

    • Keep away from heat and steam
      Store dried plantains and plantain flour in a cool, dry cupboard – not directly above the cooker.
    • Use airtight containers
      After opening the pouch, pour what you will use regularly into a clean, dry, airtight jar or container. Reseal the original pouch tightly.
    • Avoid wet spoons
      Always scoop with a dry spoon to reduce clumping and to help prevent spoilage.
    • Rotate older stock first
      If you buy in bulk, place older packs in front so they are used first.

    If your kitchen gets very hot and humid, you can keep a portion of flour in the freezer in a well-sealed container. Let it come back to room temperature before using so it does not clump.

    Putting it all together: a simple “dried plantain week”

    To make this practical, here is how a regular week might look if you want to use dried plantains and plantain flour more consistently:

    • Monday: Half-and-half swallow (plantain + corn flour) with a favourite soup.
    • Wednesday: Baked dried plantain chips as a light snack.
    • Friday: Plantain flour pancakes for breakfast or dinner.
    • Saturday: Plantain–groundnut snack bites prepared for the coming week.
    • Sunday evening: Gentle plantain–pap porridge as a light end to the weekend.

    Small, repeated uses like this help you treat dried plantain as a real pantry staple, not just an “amala ingredient”.

    Ready to stock your kitchen with plantain–friendly options?

    If you would like to try these ideas, you can start with:

    You can browse more flour options here:
    Explore our Flours eShop.

    Talk to us for help choosing the right flours 😊

    If you are unsure where to start, you do not have to guess alone.

    We are happy to help you choose the right sizes for your home, whether you cook for one person, a couple, or a busy family.

  • 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.

  • Build a Smarter Pantry with Plantain Flour and Pap Powder

    A smart pantry isn’t about having everything under the sun. It’s about having a few reliable basics that can quickly become proper food when life gets busy.

    Two of those quiet heroes are plantain flour and pap powder.

    They’re comfortable, familiar staples. They store well, cook fast, and can be turned into breakfast, lunch, or supper without drama. In this guide, we’ll walk through how these two products can help you build a calmer, more organised pantry that still feels warm and generous.

    What Makes a Pantry “Smart”?

    A “smart” pantry is one that:

    • Stretches your budget without sacrificing quality
    • Reduces food stress on days when you’re tired or busy
    • Leans on clean ingredients, not shortcuts full of additives
    • Turns into real meals quickly, not just snacks

    Plantain flour and pap powder tick all of those boxes. Both are dry staples with good shelf life, both are made from well-known local crops, and both can be used in multiple ways throughout the week.

    Meet the First Staple: Plantain Flour

    Plantain flour is made from peeled, dried and finely milled unripe plantains. That’s it. No flavourings, no bleaching, no preservatives  just properly processed plantain.

    Because of how it is milled, good plantain flour:

    • Cooks into smooth swallow without endless stirring
    • Works as a thickener for soups and stews
    • Can be used for pancakes, flatbreads and simple bakes
    • Blends into smoothies or baby-friendly meals when used carefully with liquids

    If you want a version that’s already finely milled and easy to work with, you can stock

    Smooth Plantain Flour (Elubo Ogede)

    in your pantry. It’s designed to cook quickly into soft amala-style meals and also doubles as a base in other recipes.

    Meet the Second Staple: Pap Powder

    Pap (ogi/akamu) is one of those comfort foods many people grow up with. Traditionally, it means soaking, fermenting, grinding and sieving maize — a beautiful process, but also time-consuming and messy.

    Pap powder takes that same idea and makes it dry, clean and ready to cook.

    A good instant pap powder:

    • Has already been soaked, fermented, wet-milled and carefully dried
    • Contains no unnecessary additives
    • Cooks into smooth ogi in minutes
    • Can set into eko (firm pap) when cooled in a container

    Instead of managing wet buckets in the kitchen, you scoop from a pouch and prepare only what you need. For a ready-to-use option, keep

    Nature Powered Instant Pap Powder (Ogi/Akamu)

    in the cupboard.

    Why These Two Belong in a Smarter Pantry

    1. They are budget-friendly multitaskers

    With just plantain flour and pap powder, you can make:

    • swallow
    • breakfast pap bowls
    • light evening porridge
    • snacks and pancakes
    • simple puddings or desserts

    That means fewer different products to buy, and less chance of random items sitting at the back of the cupboard untouched.

    2. They respect your time and energy

    On days when you don’t feel like cooking something elaborate, these staples step in:

    • Plantain flour turns into swallow in minutes.
    • Pap powder becomes a warm, soothing bowl of food with just hot water and a little stirring.

    You still get a meal that feels “proper”, but without spending an hour in the kitchen.

    3. They’re easy to store and plan around

    Both products are dry, lightweight and compact. With airtight storage and a cool space, they last well and are easy to buy ahead. That means:

    • You can shop once and cook for weeks.
    • You always have a backup plan for guests, late dinners or busy mornings.

    Simple Meals You Can Build with Plantain Flour and Pap Powder

    1. Comfort swallow and soup

    Cook plantain flour into a soft, smooth swallow and serve with your favourite vegetable and protein-rich soup. It’s a familiar, filling meal that feels special without being complicated.

    Pantry base:

    Smooth Plantain Flour (Elubo Ogede)

    2. Quick breakfast pap bowl

    Prepare instant pap with hot water, then finish with toppings like:

    • a drizzle of milk
    • a sprinkle of groundnuts or seeds
    • a spoon of honey or date syrup, if you enjoy a touch of sweetness

    For an even more layered flavour, add a spoon of

    Carefully Dried Groundnuts

    or

    Nature Powered Groundnut Flour

    on top.

    Pantry base:

    Nature Powered Instant Pap Powder (Ogi/Akamu)

    3. Plantain flour pancakes

    On slower mornings or weekends, whisk plantain flour with eggs, a little oil, milk or water and a pinch of salt to make simple pancakes.

    Serve with fruit, nut butter or a light sauce. Use

    Smooth Plantain Flour (Elubo Ogede)

    for a smooth batter and soft texture.

    4. Evening pap for soft, gentle meals

    Some evenings call for light food  something warm, cosy and easy on the stomach. Pap is perfect for those moments. Make it thicker if you prefer something more filling, or slightly lighter if you just want something warm before bed.

    Pantry base:

    Nature Powered Instant Pap Powder (Ogi/Akamu)

    5. Thickening soups and stews

    Both plantain flour and pap powder can be used in small amounts to thicken certain dishes:

    • A teaspoon or two of plantain flour whisked into water and stirred in at the end
    • A small amount of pap powder added carefully to soups for extra body

    Start with very small quantities and build up until you get the texture you want.

    How to Store These Pantry Staples Well

    To keep your plantain flour and pap powder fresh for as long as possible:

    • Transfer to airtight containers after opening.
    • Keep them in a cool, dry cupboard, away from direct sunlight.
    • Use clean, dry spoons every time you scoop.
    • Label with the date you opened the pack so you can use older stock first.

    If you like a very tidy pantry, you can pour both into clear jars and keep the original Green Unison pouches folded nearby so you always have the product details and cooking tips within reach.

    Building the Rest of Your Smart Pantry

    Once plantain flour and pap powder are in place, you can slowly add other practical staples around them, such as:

    Together, these create a pantry that is simple, flexible and ready for almost anything.

    Where to Buy Plantain Flour and Pap Powder

    When you’re ready to restock or upgrade your pantry staples, you can order directly from the Green Unison shop:

    Prefer to shop or ask questions via chat?

    Final thoughts: A smart pantry doesn’t have to be complicated or expensive. With a few thoughtful staples like plantain flour and pap powder, you can keep mealtimes grounded and familiar, reduce stress on busy days, and stay ready for guests, late dinners or early starts.

    Next time you open your cupboard, imagine how much calmer it would feel knowing that, whatever the day throws at you, you always have the basics ready to turn into something warm and satisfying. That’s the quiet power of a well-planned pantry. 🌾

  • Light, Fast-Cooking Swallows with Plantain and Corn Flour

    Some days, you want proper swallow… just not the heavy feeling or long cooking time.

    Maybe you are coming back late from work, maybe you are already tired but still craving soup and swallow. On days like that, light, fast-cooking swallows made from plantain flour and corn flour can quietly save the evening.

    In this guide, we’ll look at what people mean by light fast-cooking swallows, how plantain flour and corn flour fit into that, and a few practical ideas you can use in your own kitchen.

    What Do We Mean by “Light, Fast-Cooking Swallows”?

    When people say they want a “light swallow”, they usually mean a few simple things:

    • It cooks quickly, without complicated steps.
    • It feels comfortable on days when very heavy food is not appealing.
    • It is smooth, not clumpy or grainy.
    • It has a clean, familiar taste that goes with everyday soups.

    Plantain flour and finely milled corn flour both match that description well. With the right texture and preparation, they become swallows that work for busy weeknights, gentle weekend lunches, and everything in between.

    Meet Your Two Main Flours: Plantain and Corn

    Plantain flour for stretchy, cosy swallow

    Plantain flour is made from peeled, dried and finely milled unripe plantains. When cooked properly with hot water, it turns into a smooth, stretchy swallow that feels comforting and familiar.

    If you like amala-style texture, or you want a swallow that stays soft and mouldable, plantain flour is a great option. For a ready-to-use version designed for smooth swallow, you can keep:

    Because it is finely milled, it helps you get a lump-free swallow more easily, especially when you are still getting used to cooking with plantain flour.

    Corn flour for silky, mellow tuwo

    Corn flour (not to be confused with corn starch) is made from carefully milled dried maize. In many homes, it is cooked into tuwo-style swallow that is silky and slightly mellow in flavour.

    When the flour is finely milled, it cooks quickly and becomes smooth with minimal effort. For everyday use, you can look at:

    This flour is designed to cook into smooth tuwo, and can also be used for thickening and rustic baking when you feel like experimenting.

    Why Plantain and Corn Flour Make Great Light, Fast-Cooking Swallows

    1. They work well with small portions

    Because both flours cook quickly, you can easily prepare swallow for one or two people without turning it into a big project. That is perfect for nights when only one person wants swallow, or when you are eating later than usual.

    2. They are quick on the fire

    For many homes, the main barrier to swallow on a weekday is time. Properly milled plantain and corn flour both thicken and cook within minutes once the water is boiling, especially when you follow a good method.

    3. They feel gentler on quiet days

    Plantain swallow and corn swallow are ideal on days when you want something comforting but not too intense. You still get that emotional feeling of “I have eaten well”, just with a smaller, lighter-feeling plate if that’s what you prefer.

    How to Make Light, Fast-Cooking Plantain Swallow

    If you are new to plantain flour swallow, here is a simple way to start. You can adjust water and flour to match your own preferred texture over time.

    1. Bring water to a gentle boil in a pot.
    2. Reduce the heat slightly so it does not splash.
    3. Sprinkle in plantain flour gradually, stirring firmly with a wooden spoon to avoid lumps.
    4. Keep stirring until it thickens, pulls away from the sides and looks smooth and stretchy.
    5. If it feels too soft, add a little more flour; if too thick, add a splash of hot water and stir again.
    6. Cover the pot for a minute, then give it one last stir before moulding.

    Using a finely milled option like

    Smooth Plantain Flour (Elubo Ogede)

    can make it easier to get a smooth finish, even if you are still learning.

    How to Make Light, Fast-Cooking Corn Flour Swallow

    Corn flour swallow (tuwo-style) is another reliable choice for light fast-cooking swallows. Here is a simple method you can test and tweak for your own taste.

    1. Mix a small amount of corn flour with cool water to form a smooth slurry (no lumps).
    2. Bring your main pot of water to a gentle boil.
    3. Pour in some of the slurry while whisking, then add dry corn flour gradually, stirring as it thickens.
    4. Reduce the heat and keep stirring until it becomes smooth, thick and holds shape.
    5. Adjust with more flour or water until you reach your preferred softness.

    For best results, use a finely milled flour such as

    Finely Milled White/Yellow Corn Flour
    , which is created specifically for smooth tuwo and other traditional dishes.

    When to Choose Plantain Flour and When to Choose Corn Flour

    Both flours can give you light, fast-cooking swallows, but they shine in slightly different moods:

    Reach for plantain flour when you want:

    • A stretchy, amala-style swallow that feels cosy.
    • A swallow that looks deeper in colour and pairs beautifully with rich vegetable, okra or mixed soups.
    • Something that still feels “special” enough for weekend meals, even if it was quick to cook.

    Reach for corn flour when you want:

    • A smooth, gentle tuwo-style swallow.
    • A slightly mellow, neutral base that lets your soup flavours shine.
    • A very simple, light meal for evenings when you do not want anything too intense.

    Some homes keep both on the shelf and simply decide based on the kind of day they’ve had.

    Keeping Plantain and Corn Flour Ready in Your Pantry

    To make sure you can enjoy light fast-cooking swallows any time, store your flours well:

    • Keep them in airtight containers once opened.
    • Store in a cool, dry cupboard away from direct heat.
    • Always use a clean, dry spoon to scoop.
    • Try to finish older stock before opening new packs.

    With this simple habit, you’ll always know that a quick swallow option is just a pot of boiling water away.

    Where to Buy Plantain and Corn Flour for Light Swallows

    If you want plantain and corn flours that are already tailored for smooth, fast swallows, you can order directly from the Green Unison shop:

    Prefer to talk to someone or order via chat?

    Light, fast-cooking swallows are not about changing who you are or what you love to eat. They’re about giving yourself permission to enjoy swallow on more days — even the tired days — without spending too long by the cooker.

    With plantain flour and corn flour on your shelf, you’re only a few minutes away from a warm plate of food that feels calm, familiar and just right for the moment.

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