Greens are edible leaves that are usually cooked before being eaten. An ethno-botanist-gastronomist could write a book on the subject of Greens in Africa, where an amazing variety of greens are consumed.  Indeed, one of the distinguishing characteristics of African cuisine is the use of greens in soups, stews, and side dishes. Greens are eaten in other cuisines (in Europe and Asia for example) but it is safe to say that Sub-Saharan African cuisine features more greens than any other. Africa possesses not only an amazing variety of greens, but also a stunning variety of names for them (due to the large number of African languages.). It is not clear that the same name always refers to the same plant or leaf, or whether the same leaf is referred to by different names. Efo means greens in parts of Western Africa, and in French-speaking Africa, greens are often called by the French word feuilles (leaves). Greens not only taste good, they are also a good and readily available source of vitamins and iron.

Price is per bunch —

African Matokee - small green bananas

Price per pound —

Although a nut in the culinary sense, in the botanical sense the fruit of the peanut is a woody, indehiscent legume or pod and not technically a nut.

Peanuts are also known as earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts and monkey nuts (the last of these is often used to mean the entire pod, not just the seeds).

Price per pound

Aloe Vera - price per piece

It looks like a cactus, but is in fact a member of the Lily family. Naturally found in tropical climates it has been used by humans for 1,000's of years. A plant of many surprises, it is best known as an addition to many cosmetic or skin care products. However, its uses are legion and this curious plant with its spiky leaves is truly extraordinary.

Aloe vera has a long history of cultivation throughout the drier tropical and subtropical regions of the world, both as an ornamental plant and for herbal medicine.

Aloe vera is a perennial, drought-resisting, succulent plant belonging to the Lily (Liliaceae) family which, historically, has been used for a variety of medicinal purposes. The plant has stiff grey-green lance-shaped leaves containing clear gel in a central mucilaginous pulp. Clinical evealuations have revealed that the pharmacological active ingredients are concentrated in both the gel and rind of the aloe vera leaves. These active ingredients have been shown to have analgesic and antiinflammatory effects.

Should it be taken internally or applied topically?

Aloe vera can be taken internally as a drink or applied topically. The principle ingredient of any product should be the stabilised aloe vera gel which is as near to the inner gel of the natural plant as possible. It must not, therefore, be treated with excessive heat or filtered during the manufacturing process, as this destroys or reduces the effect of certain essential compounds, such as the enzymes and polysaccharides. Regrettably there are many products which contain virtually no aloe and yet are marketed as though they do. Caution applies particularly to cheap capsules of dried aloe leaf.

Not only does aloe vera provide nutrition and produce an anti-inflammatory action, it also has a wide range of antimicrobial activity.

Caribbean or Jamaican Avocado

Avocado Guacamole
Preparation Time: 10 minutes
Cooking Time: 1 Hour (Chill Time)
Serves: 10
Country: Jamaica:

INGREDIENTS:

• 2  cups fork-mashed ripe avocado
• 1/2  cup onion
• 1/4  cup pimento (optional)
• 1/4  tsp. black pepper 
• 1  Tbs. hotpepper sauce
• 1/4  tsp. salt 
• 1/4  cup fresh lime juice

METHOD / DIRECTIONS:

1. Be sure that the avocado is of good quality (smooth and ripe). Grate onion and chop pimento.
2. Add all other ingredients to the peeled, mashed avocado, gradually testing frequently, until the mixture meets your approval of flavour.
3. Reduce lime juice if juicy, less piquant mixture is desired and ideally stir in the pimento (if used) at last minute. Chill, covered for at least 2 hours. 
4. If any discoloured part appears on surface, mix thoroughly, prior to serving.

Breadfruit is sold  "each" but sizes/weights will vary as market prices change with supply and seasonality.
Because of price fluctuations we cannot guarantee a specific weight or size of product.

This is the plant that the H.M.S. Bounty was carrying in the South Pacific when its crew mutinied. Captain Bligh's goal had been to transport the seedlings from Tahiti to the Caribbean, so that slaves there would have a ready source of starch and calories. 

Breadfruit is one of the highest-yielding food plants, a single tree producing up to 800 or more fruits per season. The grapefruit-sized ovoid fruit have a rough surface

Breadfruit is high in carbohydrates and vitamin B and, when fully ripe, is a fair source of vitamin C and calcium. The starchy globes resemble white potatoes in taste and versatility, yet have their own character.
To steam, use breadfruit at any stage of ripeness. Steam whole and unpeeled breadfruit, or peeled and quartered, one hour or until tender.
To boil, place whole breadfruit in boiling water to float, for one hour or until tender. Or, boil peeled, cubed breadfruit in salted water to cover until tender.
To bake, place a soft, yellow-brown breadfruit in a baking pan, with water covering the pan bottom. Bake at 350 degrees one hour or until tender.
Serve the steamed, boiled or baked breadfruit with butter (or Butter Buds), salt and pepper.

Price per root - the size of root supplied relates to the market price for cassava at that time

The cassava is a woody shrub of the Euphorbiaceae family that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate.

The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava.

Cassava varieties are often categorised as either "sweet" or "bitter", signifying the absence or presence of toxic levels.

For some smaller-rooted "sweet" varieties, cooking is sufficient to eliminate all toxicity. The larger-rooted "bitter" varieties used for production of flour or starch must be processed to remove the cyanogenic glucosides. The large roots are peeled and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. The starch grains that float to the surface during the soaking process are also used in cooking.

Cooked in various ways, cassava is used in a great variety of dishes. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes made into purées, dumplings and gnocchi, soups, stews, gravies, etc.

Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. Cassava flour can also replace wheat flour, and is so-used by some people with allergies to other grain crops.

Tapioca and foufou are made from the starchy cassava root flour. Boba tapioca pearls are made from this root.

Jamaican Dasheen is a tropical plant grown primarily as a vegetable food for its edible corm.

We will supply by weight accoring to the market price at the timne of the order which will be affected by supply and seasonality.

The word okra is of African origin and means "lady's fingers" in Igbo, a language spoken in what is now known as Nigeria.

Okra is grown throughout the tropical and warm temperate regions of the world for its fibrous pods full of round, white seeds, which, when picked young, are eaten as a vegetable. It was brought to the United States via the African slave trade route, and can be grown in the southern states as an annual crop. It is also one of the most popular vegetables in late 20th century Japanese cuisine. In Israel, Jordan, Greece and other parts of the eastern Mediterranean, okra, known in Arabic as bamia, is widely used in a thick stew made with vegetables and meat. It is also common in Indian cooking where it is either sauteed or added to gravy based preparations.

Okra is often steamed until tender, either whole or sliced about 1 cm thick or simply stir-fried. Okra is sometimes used as the thickening agent in gumbo; when cooked, it has the same mucilaginous properties as nopales (the pads of the prickly pear cactus). It is also pickled. In the southern United States it is occasionally breaded and fried or served au gratin.

A pickled Okra pod may be used to replace the olive in a Martini to create an Okratini.

Approximatey 1LB will be supplied at this price - this may vary with fluctuations in market prices

Plantains are hard and starchy and are used for cooking, as contrasted with the soft, sweet banana varieties. Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe.

Ripe plantain is used as food for infants at weaning: it is mashed with a pinch of salt and is believed to be more easily digestible than ripe banana

Ripe plantains can be eaten raw, or they can be used for cooking at any stage of ripeness. As the plantain ripens, its colour changes from green to yellow to black, just like its cousin the banana. Green plantains are firm and starchy and resemble potatoes in flavour. Yellow plantains are softer and starchy but sweet. Extremely ripe plantains are black, with a softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness, in fact the riper the plantain is, the sweeter it becomes. Plantains in the yellow to black stages can be used in sweet dishes. Steam cooked plantains are considered a nutritious food for young children and the elderly.

Plantains are also dried and ground into flour;
Plantain fruit can be brewed into an alcoholic drink;
After removing skin unripe fruit can be sliced (1 or 2 mm thick) and fried in boiling oil, to produce chips.
The chips are typically labelled plantain chips if they are made of green plantains that taste starchy like potato chips.
If the chips are made from sweeter fruit, they are called banana chips.

The image is for illustration.
We will supply you with the amount of plantain according to the market price at the time of your order:

Jamaican Pumpkin

We will supply by weight accoring to the market price at the timne of the order which will be affected by supply and seasonality.

The price is 'per pepper' - sizes will vary a little

The Scotch Bonnet (Capsicum chinense) is a variety of Chile Pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is reputed by some as one of the hottest peppers in the world. It is found mainly in the Caribbean islands and is named for its resemblance to a Scot's bonnet. Most Scotch Bonnets have a heat rating of 150,000–325,000 Scoville Units.

These peppers are used to flavour many different dishes and cuisines worldwide. Scotch Bonnet has a flavor distinct from its Habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor. Eaten raw, these peppers are also known to cause dizziness, numbness of hands and cheeks, and severe heartburn.

Fresh ripe Scotch Bonnets or Habaneros change from green to colors ranging from pumpkin orange to scarlet red. Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit which can be saved for cultivation and other culinary uses.

Even those accustomed to eating hot peppers often avoid consuming the seeds.

Choice of African or Jamaican Sweet Potato

We will supply an amount of swet potato at the price charged - the actual amount will reflect current market prices and seasonality.

Although not related to 'ordinary' potatoes, Sweet Potatoes can be used in the same way and can make a nutrient-packed change to rice, pasta or potatoes.

Sweet potatoes are an excellent source of carbohydates making them great energy providers.

Sweet potatoes contain vitamins C and E, and are a good source of the phytonutrient betacarotene which is responsible for the orange colour. Vitamins C and E are antioxidants which are also thought to help fight against heart disease and some cancers.

Tips
— Sweet potatoes should be stored in a cool, dry place to help preserve the vitamin content.
— When boiling sweet potatoes, use the minimum amount of water to barely cover them. This will reduce the cooking time and help prevent excess loss of vitamins and minerals.
— The cooking process makes the carotenes more easily absorbed by the body so cook sweet potatoes until the flesh is tender then mash and season with a little nutmeg. Serve with fish or meat.
— As with potatoes, sweet potatoes can be peeled prior to cooking, but baking sweet potatoes in their skins means you don't need to add oil and you help retain the nutrients inside.
— Sweet potatoes can also be cooked with skins on as wedges and served with a spicy tomato dip for quick and easy snack or starter.

Brazillian white Yam

We will supply an amount of Yam at the price charged - the actual amount will reflect current market prices and seasonality.

There are more than 150 different varieties of yam. Some species are cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania.

Yams may be served fried, boiled or pounded into a paste.

Ghana white Yam

We will supply an amount of Yam at the price charged - the actual amount will reflect current market prices and seasonality.

There are more than 150 different varieties of yam. Some species are cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania.

Yams are a primary agricultural commodity in West Africa and New Guinea.

Yams of African species must be cooked to be safely eaten because various natural substances in raw yams can cause illness if consumed. Preparing some species of yam is a time-consuming process, involving days of pounding, leaching, and boiling to remove the toxins.

A yam is large root vegetable that looks like a tube.  People often confuse a yam with a sweet potato.  Yams come from Africa while sweet potatoes are from Asia.  Yams can be stored for 2 months in dark and cool areas.  They can also be dried and turned into flour for longer storage.   Interestingly, Yams are associated with Thanksgiving in the United States.

Yams may be served fried, boiled or pounded into a paste.

NOTE: The Yam Festival is usually held in the beginning of August at the end of the rainy season.   A popular holiday in Ghana and Nigeria, the Yam Festival is named after the most common food in many African countries.  Yams are the first crops to be harvested. People offer yams to gods and ancestors first before distributing them to the villagers. This is their way of  giving thanks to the spirits above them.

Jamaican yellow Yam

We will supply an amount of Yam at the price charged - the actual amount will reflect current market prices and seasonality.

There are more than 150 different varieties of yam. Some species are cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania.

A yam is large root vegetable that looks like a tube.  People often confuse a yam with a sweet potato.  Yams come from Africa while sweet potatoes are from Asia.  Yams can be stored for 2 months in dark and cool areas.  They can also be dried and turned into flour for longer storage.   Interestingly, Yams are associated with Thanksgiving in the United States.

Yams may be served fried, boiled or pounded into a paste.

Soft Yam

We will supply an amount of Yam at the price charged - the actual amount will reflect current market prices and seasonality.