The Value Chain
Our activities include input supply, production, processing, packaging, marketing, and distribution of various tropical flours. SME's in this part of the world are critical for food security and employment, linking smallholder farmers to local, regional, and export markets.
Grower
We are from an extended family of small-holder farmers, our lifestyles are anchored on ancient agricultural values and methods such as the intercropping of cassava, yam & plantain with various other crops and plants.
Processor
In Nigeria, rural women control majority of the activities involved in traditional flour processing. Abodunde farms relies on women driven traditional methods of flour production.
Distributor
We distribute flour is several forms and in several ways. We sell wholesale unlabeled product directly into farmers markets, and we sell to retail in branded or white label packaging.
The Crops
West African cuisine utilizes several distinct types of flour derived from dried yam, cassava, & plantain, often processed through fermentation, sun-drying, or milling to achieve specific textures for traditional "swallow" dishes like Amala or Fufu.
The importance of cassava to West Africans is epitomized in the Ewe (a language spoken in Ghana, Togo and Benin) name for the plant, Agbeli, meaning "There is Life”.
African yams are the foundational starch for sub-Saharan civilizations. Today, West Africa remains the global heart of production, accounting for over 90% of the world’s harvest.
In the Yoruba language of West Africa, the saying, "Ogede n’ n’idi, o n’ n’ omo," likens the plantain’s ability to sprout new shoots from its base to a family’s continuity and prosperity.
The Flours
At Abodunde Farms we process cassava, yam and plantain into 100% natural flour, with no additives.
Garri, is produced from cassava tubers, which are peeled, washed, and grated into a mash. This mash is allowed to ferment for 1–5 days to reduce its cyanide content, then dewatered to remove excess starchy water, and sieved into small, consistent grains. Finally, the sieved grits are fried in a dry pan. The product can also be mixed with a small amount of palm oil for a yellow, Vitamin A-fortified variant. Garri is a high-energy, nutrient-dense West African staple, providing essential minerals like magnesium, copper, and iron. It promotes digestive health, aids in weight management due to high fiber, and is a rich source of vitamin C.
Cassava flour, known in Yoruba as Elubo Lafun (or simply Lafun), is produced by peeling, washing, and fermenting cassava tubers, followed by drying and milling them into a fine, white, or off-white powder - High-Quality Cassava Flour (HQCF). When mixed with boiling water, this flour creates a smooth, light-colored, and soft dough-like meal commonly known as Amala - Lafun or Cassava Fufu. It is naturally gluten-free, grain-free, and nut-free, making it an excellent alternative baking flour for those with gluten intolerance. This flour also supports gut health and can aid in managing blood sugar levels.
Yam flour, popularly known in Yoruba as Elubo Isu (or Amala Isu), is produced by peeling, slicing, parboiling, and drying white yams. The dried slices, called gbodo, are milled into a fine, light-brown flour. This flour is stirred into boiling water to create a dark, smooth, and soft dough-like meal called Amala. It is a quintessential "swallow" food. This flour is often recommended for aiding digestion, promoting heart health, and managing diabetes (when consumed in moderation). It is also high in antioxidants.
Plantain flour, known in Yoruba as Elubo Ogede (or Amala Ogede), is derived by peeling, slicing, and drying unripe (green) plantains. The dried plantain slices are then milled or ground into a fine, light flour, which is cooked in boiling water to create a soft, dough-like meal. Like the yam and cassava varieties, this flour is known as a healthy, high-fiber, gluten-free alternative to other starches used in baking, and is often recommended for managing diabetes due to its lower carbohydrate level compared to yam flour.
Key Differences at a Glance
Cassava flour, yam flour, and plantain flour are all popular, gluten-free staples in West African cuisine, used primarily to create "swallow" (or fufu), but they differ significantly in taste, texture, fermentation, and nutritional profile
