Ola-Ola Cassava Starch Super High Grade 1.815kg

Description

Premium Super High-Grade Cassava Starch for Traditional Swallow

Ola-Ola Cassava Starch is a premium-grade product widely recognized as the market leader for preparing authentic West African starch swallow. In southern Nigerian culinary traditions—particularly among the Urhobo, Isoko, and Itsekiri peoples of the Niger Delta—cassava starch is cooked with a touch of palm oil to create Starch (Usi), a smooth, glossy, and highly elastic swallow. Ola-Ola’s “Super High Grade” processing ensures an extra-fine, pure white starch that cooks up beautifully without lumps, delivering the perfect stretch and texture.

The Essential Companion for Banga & Owo Soup

Authentic Delta-style Starch is a delicacy designed to pair with rich, oily traditional soups:

• Banga Soup (Palm Fruit Soup): The smooth, stretchy texture of cooked Starch is the classic companion for rich, seafood-packed Banga soup.

• Owo Soup: Pairs beautifully with this traditional tomato-and-potash-based soup, allowing you to cut and swallow the starch effortlessly.

• General Baking & Thickening: Because of its high purity and neutral taste, this starch can also be used as a gluten-free thickener for sauces, gravies, and baking.

Why Choose Ola-Ola Super High Grade Cassava Starch?

• Super High-Grade Purity: Milled from selected cassava roots and thoroughly refined to produce a bright white, odor-free starch of exceptional quality.

• Superior Elasticity: Delivers the excellent gelatinizing strength required to achieve the classic, bouncy, and stretchy consistency of traditional Usi.

• Lump-Free Cooking: The extra-fine powder consistency dissolves smoothly in cold water, ensuring a uniform and hassle-free cooking process.

• Generous 1.815kg (4 lbs) Bag: Provides an ample, family-sized supply of premium starch, making it highly economical for regular home cooking.

Traditional Starch (Usi) Cooking Directions

To prepare the classic yellow, stretchy Starch swallow:

1. Dissolve: In a clean cooking pot, dissolve 1 cup of Ola-Ola Cassava Starch in 1.5 cups of cold water. Stir thoroughly until you have a smooth, lump-free liquid.

2. Oil: Add 1 to 2 tablespoons of premium red palm oil to the mixture and stir well until the liquid turns a uniform orange color.

3. Cook: Place the pot on medium-low heat. Stir continuously with a sturdy wooden spoon or turning stick.

4. Gather: As the mixture heats, it will begin to thicken and turn translucent yellow. Keep stirring and gathering the dough into a central mass.

5. Finish: Once the starch is completely translucent, glossy, and stretchy (usually taking 5 to 7 minutes), remove from heat. Serve warm alongside freshly prepared Banga soup.