The woman behind the flour
Flozy Hephzibah Foods was founded by Foluke Florence Oladele — mother, cook, and now miller — in 1996, in her hometown of Ibadan, Nigeria.
Foluke spent decades making akara and moin-moin the long way: soaking beans overnight, peeling them by hand, grinding them before dawn. Saturday mornings in her Ibadan kitchen followed the same rhythm — beans set to soak on Friday night, the skins rubbed off in basins of water at first light, and the whole house waking to the smell of akara frying before anyone had dressed for the day.
The idea was simple: do the hard part once, properly, so every kitchen can have beans on the table in minutes. She started milling small batches for neighbours in 1996. Word spread the way it does in Ibadan — a neighbour took a bag to her sister in Lagos, the sister asked for two more, and soon Sunday visitors were leaving with flour wrapped up alongside their leftovers.
Today the flour is milled in our own facility in Ibadan from 100% peeled brown beans — nothing added, nothing taken away. The same flour she uses in her own kitchen, in every bag.
“Consistency is the key.” — Foluke Oladele
