African and Caribbean spices: soumbara, djansang, colombo
Soumbara from West Africa, djansang and essèssè from Cameroon, gnangnan from Côte d’Ivoire, colombo from Guadeloupe: every cuisine has its spices, and they are all in this aisle, along with everyday stock powders.
West African spices
- CATALEYA ground soumbara: fermented néré seeds, a powerful condiment that gives depth to sauces; also as grains or a stick.
- Ground gnangnan: the Ivorian spice made from bitter aubergine.
- NUMBER ONE maniguette pepper: grains of paradise, peppery and fragrant.
- CATALEYA kankan spice: the blend for grilled meat and skewers.
- NUMBER ONE green lalo: baobab leaf powder, for thiéré.
Cameroonian spices
- THE LIONS djansang from Bafia: the seed that binds and flavours sauces, called akpi in Côte d’Ivoire.
- NUMBER ONE mbongo tchobi: the black spice blend for mbongo, the black stew of the Littoral region.
- Essèssè (four-sided pod): the four-ridged pod for soups and broths.
- BOUBA rondelle du nord and BOUBA Maroua pistachio: two spices from northern Cameroon.
- Sauce jaune: the spice blend for taro with yellow sauce.
From the French Caribbean and Réunion
- TONTON CLÉMENT colombo powder and TONTON CLÉMENT graine à roussir: the colombo duo.
- ROYAL BOURBON green chilli paste: chilli from Réunion, also red or cabris.
Everyday stock powders and blends
- JUMBO chicken stock powder: in a 1 kg tub, like the beef, fish and smoked shrimp versions.
- MAGGI seasoning: the liquid seasoning, also in a spicy version.
- ESPIG yassa spices: the ready blend for chicken yassa; ESPIG also makes tajine, couscous and barbecue blends.
- SAMIA spices: cumin, turmeric, ginger, cinnamon, raz el hanout and all the everyday spices.
To cook with these spices, see our sauces and pastes and our recipe kits.
Frequently asked questions
Which African spices are used most?
Soumbara (nététou), djansang (akpi), chilli, Guinea pepper, ginger, JUMBO stock powders and MAGGI seasoning turn up in many dishes from West and Central Africa. In Cameroon, add essèssè, mbongo tchobi and rondelle; in Côte d’Ivoire, gnangnan.
Where can I buy soumbara (nététou) in France?
At NKOSI, ground (CATALEYA, NUMBER ONE), as grains or as a stick (CATALEYA). Its taste is powerful: a small amount is enough to flavour a sauce, a rice dish or a stew. Our soumbara guide explains how to use it.
What is djansang and how do I use it?
Djansang, called akpi in Côte d’Ivoire, is the seed of a tall forest tree from Central and West Africa. Toasted and crushed, it thickens and flavours sauces, fish and meat. We stock ground djansang from Bafia (THE LIONS) and akpi grains (NUMBER ONE, THE LIONS). It is all in our djansang guide.
Do you deliver African spices in Europe?
Yes: to mainland France and ten European countries (Austria, Belgium, Germany, Ireland, Italy, Luxembourg, the Netherlands, Portugal, Spain and Switzerland). Your parcel ships within 24 to 72 hours on working days.
