Staples we carry
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One store — 3135 Wiley Blvd SW, Cedar Rapids. These pages match how people look for basmati rice, plantains, epis, and other ethnic grocery staples nearby.
Pantry & Staples
Basmati Rice
Basmati rice is the long, fragrant grain many Haitian, Caribbean, African, and Asian kitchens reach for when plain long-grain is not enough.
Jasmine Rice
Jasmine rice brings soft, aromatic grains to Asian plates and anyone who wants a fragrant everyday rice.
Long-Grain Rice
Long-grain rice is the everyday base of Haitian and Caribbean plates — diri kole, rice and beans, and simple sides.
Parboiled Rice
Parboiled rice holds up in stews and big pots — a favorite when you need grains that stay separate and sturdy.
Black Beans
Black beans are the backbone of rice and beans, soups, and Caribbean plates that need a deep, earthy bean.
Red Beans
Red beans belong in Haitian and Caribbean kitchens — from diri kole styles to hearty bean stews.
Pigeon Peas
Pigeon peas (pwa kongo) are a Caribbean and Haitian staple for rice dishes, soups, and holiday pots.
Lentils
Lentils cook fast into soups, stews, and sides — a weeknight staple across African, Caribbean, and international kitchens.
Vegetable Cooking Oil
Vegetable cooking oil is the everyday fry and sauté oil — plantains, epis sofrito, and weeknight pans.
Palm Oil
Palm oil is the deep, red cooking fat many West African and Caribbean recipes call for by name.
Cornmeal
Cornmeal (maize meal) is for porridge, polenta-style sides, and African and Caribbean plates that start with ground corn.
Coconut Milk
Canned coconut milk builds Caribbean curries, rice dishes, sauces, and desserts with real coconut body.
Produce
Green Plantains
Green plantains are for banann peze, tostones, and savory sides — firm fruit you fry, smash, and fry again.
Ripe Plantains
Ripe plantains fry sweet and soft — the side that finishes griot, stew, and Sunday plates.
Scotch Bonnet Peppers
Scotch bonnet and hot peppers bring the heat for picklese, sauces, and seasoning pastes.
Yellow Onions
Yellow onions start epis, soup joumou, stews, and almost every good pot in Haitian and Caribbean cooking.
Garlic
Garlic is non-negotiable in epis, marinades, and the seasoning pastes that define Haitian and Caribbean flavor.
Ginger
Fresh ginger wakes up teas, marinades, Asian stir-fries, and Caribbean seasoning blends.
Okra
Okra thickens soups and stews — a Caribbean, African, and Southern kitchen classic when you want body in the pot.
Yuca
Yuca (cassava) fries, boils, and mashes into sides that Caribbean and Latin kitchens treat as essential.
Meat & Poultry
Whole Chicken
Whole chicken is for poule en sauce, roasting, or cutting into pieces the way you cook at home.
Chicken Feet
Chicken feet go into soups and stews for collagen and flavor — a cut big stores often skip.
Stew Beef
Stew beef is cut for long simmering — cabri-style pots, weekend soups, and gravy that sticks to rice.
Goat Meat
Goat meat is the center of cabri, curry goat, and celebration pots across Caribbean and African tables.
Smoked Turkey
Smoked turkey adds smoke and body to beans, greens, and soups without needing a full smoked ham.
Household
Laundry Detergent
Laundry detergent turns the ethnic grocery run into a full household stop — food and soap in one trip.
Paper Towels
Paper towels belong on the same run as rice and meat — kitchen cleanup without a second store.
Trash Bags
Trash bags finish the household aisle so cooking day and cleanup stay in one shopping trip.
Beverages
Tropical Juice
Tropical fruit juices are the fridge flavors Caribbean and African households look for beyond plain orange.
Malt Drinks
Malt drinks are a Caribbean and African fridge staple — sweet, malty bottles you will not always find at the big chains.
Soft Drinks
Soft drinks fill the fridge for family gatherings, cookouts, and everyday meals after the market run.
Coconut Water
Coconut water is the light, tropical drink Caribbean shoppers reach for after cooking or for the fridge.
Specialty & Imports
Epis
Epis is the Haitian seasoning paste that wakes up meat, rice, and stew — garlic, pepper, herbs, and heat in one blend.
Maggi Bouillon
Maggi and bouillon cubes are the quick savor many African and Caribbean cooks use to finish soups and stews.
Curry Powder
Curry powder builds Caribbean curry chicken, goat, and vegetable pots with warm spice in one jar.
Jerk Seasoning
Jerk seasoning brings Caribbean heat and allspice to chicken, pork, and weekend grill plans.
Imported Hot Sauce
Imported hot sauce is Caribbean heat, African heat, and condiments you will not find on every chain endcap.
Soy Sauce
Soy sauce is the salty backbone of Asian marinades, stir-fries, and noodle dishes.
Chinese Noodles
Chinese noodles turn into stir-fries, soups, and quick dinners when the Asian aisle is stocked right.
Rice Noodles
Rice noodles are for stir-fries, soups, and dishes where wheat noodles are not the right texture.
Plantain Chips
Plantain chips are the crunchy Caribbean snack that disappears at gatherings and after-school runs.
Dried Shrimp
Dried shrimp add deep umami to African, Asian, and Caribbean stews and seasoning bases.