{"title":"Central African Grocery","description":"\u003cp\u003eOur Central Africa grocery brings together the flavours of Cameroon, Congo, Gabon and the DRC: ndolé leaves, \u003ca href=\"\/en\/pages\/guide-manioc-attieke-foufou-gari\"\u003ecassava and its derivatives (foufou, chikwangue)\u003c\/a\u003e, smoked fish, djansang and pèbè spices, authentic palm oils. Delivery in France in 2 to 3 working days.\u003c\/p\u003e\n\u003cp\u003ePrepare a \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-ndole-camerounais\"\u003eCameroonian ndolé\u003c\/a\u003e, a \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-liboke-papillote-feuille-banane\"\u003eCongolese liboké\u003c\/a\u003e or a \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-fumbwa-epinard-congolais\"\u003efumbwa\u003c\/a\u003e with the real ingredients. Also explore our \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e collection.\u003c\/p\u003e\u003ch2\u003eWhat can you find in a Central Africa grocery?\u003c\/h2\u003e\u003cp\u003eThe foundation of Central African cuisine rests on a few families of products. First the starches, with cassava in all its forms: foufou flour, gari, vacuum-packed chikwangue, and corn and plantain flours. Then the leaves, ndolé, fumbwa, pounded cassava leaves for pondu, which give the sauces their character. Smoked fish and meats, machoiron, catfish, bring the typical smoky taste to slow-cooked dishes. Finally the spices and fats, djansang, pèbè, Penja pepper, red palm oil, peanut paste, which bind and flavour.\u003c\/p\u003e\u003ch2\u003eHow to choose and store these products?\u003c\/h2\u003e\u003cp\u003eFlours and spices keep well dry, away from light, in a closed container. Smoked fish keeps in the refrigerator once the pack is opened and can be frozen. Vacuum-packed chikwangue keeps at room temperature until the date shown, then in the fridge after opening. Red palm oils solidify below twenty degrees; this is normal and has no effect on quality: simply warm them gently.\u003c\/p\u003e\u003ch2\u003eDelivery and preparation\u003c\/h2\u003e\u003cp\u003eOrders are prepared in Rungis and shipped within 24 to 72 working hours. Delivery to a pickup point is free from €39 of purchase, and home delivery from €69. NKOSI delivers to mainland France and ten European countries: Germany, Austria, Belgium, Spain, Ireland, Italy, Luxembourg, the Netherlands, Portugal and Switzerland.\u003c\/p\u003e","products":[{"product_id":"djangsang-en-grains-de-cote-divoire","title":"Djansang (akpi) whole seeds THE LIONS, 100 g","description":"\u003cp\u003eCameroonian djansang and Ivorian akpi are one and the same seed, that of Ricinodendron heudelotii, a large tree of the African forests. Toasted and then crushed, it thickens sauces and gives them a hazelnut flavour, with a hint of bitterness. 100 g bag, whole seeds.\u003c\/p\u003e\n\u003ch2\u003eWhat is djansang?\u003c\/h2\u003e\n\u003cp\u003eIt is the dried kernel of the tree's fruit: a small round seed, very rich in oil. Its name changes from country to country: njansang or djansang in Cameroon, akpi in Côte d'Ivoire, wama in Ghana, okhuen in Nigeria, essang elsewhere in Central Africa. It is not a tree nut within the meaning of allergen regulations. It is the pan-toasting step that reveals its aroma.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eDry-toast the seeds for a few minutes in a pan, until they smell fragrant.\u003c\/li\u003e\n\u003cli\u003eCrush them or blend them with a little water, to obtain a smooth paste.\u003c\/li\u003e\n\u003cli\u003eAdd this paste to the sauce 10 to 15 minutes before the end of cooking: it thickens it and makes it velvety.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eAllow one to two tablespoons of seeds for a sauce for four people. In Cameroon, djansang makes the yellow sauce and flavours grilled fish marinades. In Côte d'Ivoire, akpi goes into eggplant sauce, clear sauce and kedjenou.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eTo save time: \u003ca href=\"\/en\/products\/djansang-de-bafia-moulu-the-lions\"\u003eground djansang THE LIONS\u003c\/a\u003e, already in powder form. Spices for Cameroonian sauces: \u003ca href=\"\/en\/products\/rondelle-du-nord-en-grain-bouba\"\u003ewhole rondelle BOUBA\u003c\/a\u003e and \u003ca href=\"\/en\/products\/mbongo-tchobi-du-littoral-en-grain-number-one-camerounais-100g\"\u003embongo tchobi NUMBER ONE\u003c\/a\u003e. On the Ivorian side: \u003ca href=\"\/en\/products\/gnangnan-aubergines-africaine-moulu\"\u003eground gnangnan\u003c\/a\u003e. On the blog: the \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-djansang-akpi-graine-camerounaise\"\u003edjansang guide\u003c\/a\u003e and the recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-kedjenou\"\u003ekedjenou\u003c\/a\u003e. The full range: \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e THE LIONS\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContent:\u003c\/strong\u003e 100 g bag, whole seeds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e djansang seeds (Ricinodendron heudelotii)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared, by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place, in a closed jar\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"THE LIONS","offers":[{"title":"100g","offer_id":49183323193678,"sku":"NK_28_49183323193678","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/djangsang-en-grains-de-cote-divoire-nkosi-agro.webp?v=1774098883"},{"product_id":"akpi-en-grain-cameroun","title":"Akpi Whole Seeds NUMBER ONE, Cameroonian condiment seed (djansang), 100 g","description":"\u003cp\u003eNUMBER ONE whole akpi seeds are the dried seed of \u003cem\u003eRicinodendron heudelotii\u003c\/em\u003e, roasted then ground to thicken and flavour Central African sauces, especially Cameroonian ndolé. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is akpi?\u003c\/h2\u003e\n\u003cp\u003eAkpi, also called djansang or ndjansang in Cameroon, is the kernel extracted from the seed of \u003cem\u003eRicinodendron heudelotii\u003c\/em\u003e, a tropical tree that grows from Senegal to Cameroon and Central Africa (Gabon, Democratic Republic of Congo, Angola). The seeds, round and flattened, reddish-brown to black, have a taste that is first mild and buttery, with a hazelnut note, then slightly bitter once roasted.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eDry-roast the whole seeds over low heat for 3 to 5 minutes, stirring, until lightly browned: do not let them colour too much, or they will turn bitter.\u003c\/li\u003e\n\u003cli\u003eGrind them in a mortar or blender, alone or with a little water, tomato or onion, until you get a paste.\u003c\/li\u003e\n\u003cli\u003eStir this paste in at the end of cooking into ndolé, sauce graine or a mbongo tchobi, at a rate of one to two tablespoons for four people.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-djansang-akpi-graine-camerounaise\"\u003edjansang (akpi) guide\u003c\/a\u003e covers its use and dosage in detail on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eNKOSI also offers \u003ca href=\"\/en\/products\/djangsang-en-grains-de-cote-divoire\"\u003eTHE LIONS whole djansang seeds\u003c\/a\u003e and \u003ca href=\"\/en\/products\/djansang-de-bafia-moulu-the-lions\"\u003eTHE LIONS ground Bafia djansang\u003c\/a\u003e, already ground. Find other condiments in the \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003eAfrican and Caribbean spices and condiments\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distribution: TAI)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e whole akpi seeds (Ricinodendron heudelotii)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens; check the label for possible traces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values:\u003c\/strong\u003e about 31 g of protein and 45 g of fat per 100 g (composition of the seed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":47507239862606,"sku":"NK_166_47507239862606","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/akpi-en-grain-cameroun-nkosi-agro.webp?v=1774098902"},{"product_id":"kwanga-pate-de-manioc-sous-vide-n-1","title":"Chikwangue NUMBER ONE (kwanga), cooked cassava paste, vacuum-packed, 500 g","description":"\u003cp\u003eChikwangue NUMBER ONE, also called kwanga, is a paste of fermented cassava that is already cooked, wrapped in leaves and vacuum-packed. You only need to reheat it before serving it in slices with a sauce. 500 g piece, made in Cameroon.\u003c\/p\u003e\n\u003ch2\u003eWhat is chikwangue?\u003c\/h2\u003e\n\u003cp\u003eA compact cassava loaf, emblematic of the Congo basin. The cassava is soaked, pounded into a paste, wrapped in leaves and then cooked for a long time: fermentation gives it its characteristic taste and smell. Originating in the Democratic Republic of the Congo, where it is called kwanga in Lingala, chikwangue is widespread in Congo-Brazzaville and Gabon. This one arrives already cooked: all you have to do is reheat it.\u003c\/p\u003e\n\u003ch2\u003eChikwangue, kwanga, bobolo, miondo: what are the differences?\u003c\/h2\u003e\n\u003cp\u003eKwanga is the Lingala name, chikwangue its French form: it is the same product. In Cameroon, similar preparations are called \u003ca href=\"\/en\/blogs\/culture-africaine\/bobolo\"\u003ebobolo\u003c\/a\u003e among the Beti and \u003ca href=\"\/en\/blogs\/culture-africaine\/miondo\"\u003emiondo\u003c\/a\u003e, in thinner sticks, among the Douala. All of them are based on the same principle: a fermented cassava paste cooked in leaves. \u003ca href=\"\/en\/products\/foufou-farine-de-manioc-racines\"\u003eFoufou\u003c\/a\u003e is different, it is a flour you mix with water yourself, and \u003ca href=\"\/en\/products\/attieke-sec-marguerite\"\u003eattiéké\u003c\/a\u003e is a steamed semolina.\u003c\/p\u003e\n\u003ch2\u003eHow to reheat chikwangue?\u003c\/h2\u003e\n\u003cp\u003eThe label says to reheat it for 4 minutes, in the oven, in the microwave or in a water bath. Then remove the leaves and cut it into slices or sticks. It is eaten hot, with no further cooking.\u003c\/p\u003e\n\u003ch2\u003eHow is chikwangue eaten?\u003c\/h2\u003e\n\u003cp\u003eCut into slices or sticks, hot, with a sauce: \u003ca href=\"\/en\/blogs\/culture-africaine\/pondu-saka-saka\"\u003epondu\u003c\/a\u003e, or saka saka, made with \u003ca href=\"\/en\/products\/feuille-de-manioc-sechee-number-one\"\u003eNUMBER ONE dried cassava leaves\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-moambe\"\u003emoambe chicken\u003c\/a\u003e, salted or smoked fish, such as \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003esmoked catfish fillet\u003c\/a\u003e. It is the accompaniment to meals in the Congo basin, like rice or foufou elsewhere. The homemade \u003ca href=\"\/en\/blogs\/culture-africaine\/chikwangue-un-plat-traditionnel-qui-fait-sensation-en-afrique-centrale\"\u003echikwangue recipe\u003c\/a\u003e is on the blog, for those who want to make it themselves from cassava.\u003c\/p\u003e\n\u003ch2\u003eWhat does chikwangue taste like?\u003c\/h2\u003e\n\u003cp\u003eA dense, firm and elastic paste, with a tangy, slightly fermented taste and no salt: it is eaten with a well-seasoned sauce, whose flavour it absorbs. Its smell, strong when the pack is opened, comes from the fermentation of the cassava: this is normal, and it is what its fans look for.\u003c\/p\u003e\n\u003ch2\u003eHow to store it?\u003c\/h2\u003e\n\u003cp\u003eUnopened, vacuum-packed, until the best before date printed on the pack. Once opened, keep the rest in the fridge, well wrapped, and eat it quickly.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a complete Congolese meal: \u003ca href=\"\/en\/products\/feuille-de-manioc-sechee-number-one\"\u003edried cassava leaves\u003c\/a\u003e, \u003ca href=\"\/en\/products\/huile-de-palme-mama-futa\"\u003eMAMA FUTA palm oil\u003c\/a\u003e and \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003esmoked catfish\u003c\/a\u003e. For large gatherings, the \u003ca href=\"\/en\/products\/kwanga-pate-de-manioc-sous-vide-number-one-973\"\u003epack of chikwangue pieces\u003c\/a\u003e. Products from the Congo are gathered in the \u003ca href=\"\/en\/collections\/epicerie-congolaise\"\u003eCongolese grocery\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE; made in Cameroon for Tai Yat Distribution (Garges-lès-Gonesse)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, vacuum-packed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e cooked cassava paste, 100% cassava\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens; cassava does not contain gluten\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional values per 100 g (label):\u003c\/strong\u003e energy 159 kcal, carbohydrates 38.06 g, protein 1.4 g, fat 0.2 g, fibre 1.8 g, water 59.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e best before date printed on the pack; once opened, keep the rest in the fridge, well wrapped, and eat it quickly\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"500g","offer_id":47566469103950,"sku":"NK_79_47566469103950","price":2.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kwanga-pate-de-manioc-sous-vide-n-1-nkosi-agro.webp?v=1774099072"},{"product_id":"huile-de-palme-mama-futa","title":"MAMA FUTA red palm oil, huile rouge ya Congo, 75 cl","description":"\u003cp\u003eMAMA FUTA is a red palm oil, the one the label calls \"huile rouge ya Congo\". A single ingredient: 100% palm oil. It is what gives pondu, moambe or sauce graine their colour and taste. 75 cl bottle.\u003c\/p\u003e\n\u003ch2\u003eWhat is red palm oil?\u003c\/h2\u003e\n\u003cp\u003eIt is pressed from the pulp of the oil palm fruit (Elaeis guineensis). Its orange-red colour and pronounced aroma set it apart from refined palm oil, bleached and odourless, used by industry. Not to be confused either with palm kernel oil, drawn from the kernel of the same fruit. In African cooking, it is often simply called red oil.\u003c\/p\u003e\n\u003ch2\u003eWhy does it solidify in the bottle?\u003c\/h2\u003e\n\u003cp\u003eIn a cool kitchen, palm oil turns cloudy, then partly solidifies: this is normal. It naturally contains fats that harden at room temperature. Dip the bottle for a few minutes in hot water and it becomes liquid again, without losing any of its taste.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eIn pondu and saka saka from the two Congos, cassava leaves simmer in red oil with onion, garlic and smoked fish.\u003c\/li\u003e\n\u003cli\u003eIn moambe and sauce graine, when there is no palm nut pulp, red oil brings the colour and the taste.\u003c\/li\u003e\n\u003cli\u003eCameroonian ndolé, madesu (Congolese-style beans) and Ghanaian red red also owe their character to it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA few tablespoons are enough for a dish: its taste is pronounced.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a pondu: \u003ca href=\"\/en\/products\/feuille-de-manioc-sechee-number-one\"\u003eNUMBER ONE dried cassava leaves\u003c\/a\u003e, \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003eNUMBER ONE smoked catfish fillet\u003c\/a\u003e and \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e. To save time, \u003ca href=\"\/en\/products\/sauce-graine-trofai\"\u003eTROFAI sauce graine\u003c\/a\u003e is ready-made. The recipes are on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-moambe\"\u003eCongolese moambe\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/pondu-saka-saka\"\u003epondu\u003c\/a\u003e. See also the \u003ca href=\"\/en\/collections\/huile-de-palme\"\u003epalm oil and sauce graine\u003c\/a\u003e range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e MAMA FUTA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 75 cl bottle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e palm oil 100%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens, by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e at room temperature, away from light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 3,700 kJ (900 kcal), fat 100 g of which saturates 49.5 g, carbohydrate 0 g, protein 0 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MAMA FUTA","offers":[{"title":"75 cl","offer_id":52749544161614,"sku":"NK_58_52749544161614","price":5.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/huile-de-palme-mama-futa-nkosi-agro.webp?v=1774099504"},{"product_id":"cola-rouge","title":"Whole red and white kola nuts, to chew","description":"\u003cp\u003eThe kola nut, also called African cola or kola, is the seed of the kola tree, a West African tree. It is chewed raw, in wedges, for its bitterness, and offered as a sign of welcome. Whole nuts, red and white mixed, in a 250 g, 500 g or 1 kg pouch.\u003c\/p\u003e\n\u003ch2\u003eWhat is the kola nut?\u003c\/h2\u003e\n\u003cp\u003eThe kola nut is the seed of the kola tree, Cola nitida or Cola acuminata, a tree of the Malvaceae family that grows in West Africa. It is a firm seed, the size of a large chestnut, red, pink or creamy white depending on the tree, which splits into wedges along its natural cleft. It naturally contains caffeine, around 2 to 3% of its weight, like coffee or tea. It is called goro in Hausa and oji in Igbo.\u003c\/p\u003e\n\u003cp\u003eIt gave its name to cola soft drinks, of which it was originally an ingredient, at the end of the 19th century. \u003ca href=\"\/en\/products\/kola-champion-bouteille-1-5l-solo\"\u003eKola Champion SOLO\u003c\/a\u003e, a West Indian soda with kola nut extracts, keeps its name and part of its taste.\u003c\/p\u003e\n\u003ch2\u003eKola nut or petit cola: not to be confused\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/petit-cola\"\u003ePetit cola, or bitacola\u003c\/a\u003e, is a different seed: it comes from Garcinia kola, another tree, from another botanical family. Smaller, more bitter and astringent, it does not split into wedges, and its caffeine content has not been established. Both are chewed, shared and offered, hence the frequent confusion, but the kola nut is the larger of the two and the only one whose caffeine content is established.\u003c\/p\u003e\n\u003ch2\u003eA nut to offer\u003c\/h2\u003e\n\u003cp\u003eIn West Africa, presenting kola to a guest is a gesture of respect. Among the Igbo of Nigeria, the Iwa Oji ceremony, the sharing of the nut, opens important gatherings. Among the Hausa, goro is offered at weddings and naming ceremonies. In Guinea, among the Malinké, a red nut and a white nut placed together represent the bride and groom.\u003c\/p\u003e\n\u003ch2\u003eHow is the kola nut eaten?\u003c\/h2\u003e\n\u003cp\u003eOpen the nut along its natural cleft, break off a wedge and chew it slowly: the initial bitterness gradually softens and leaves a slightly sweet note. It is chewed in small wedges, during a visit or a ceremony, never in large quantities. The 250 g pouch is enough to discover it, the 1 kg pouch suits ceremonies and large gatherings.\u003c\/p\u003e\n\u003ch2\u003eRed kola or white kola: what is the difference?\u003c\/h2\u003e\n\u003cp\u003eThey are nuts from the same tree: the colour varies from one nut to another, from creamy white to red, and the taste is similar. The difference is mainly symbolic: depending on the region, one or the other is more commonly offered, and some wedding ceremonies bring together a red nut and a white nut. Our pouches mix both.\u003c\/p\u003e\n\u003ch2\u003eStorage and precautions\u003c\/h2\u003e\n\u003cp\u003eThe nuts are sold whole and undried. Keep them in a cool place, away from the sun, wrapped in paper or a clean cloth so that they do not dry out, and remove any damaged nut straight away: a spoiled nut quickly contaminates its neighbours. The kola nut contains caffeine: like coffee, it is not recommended for children or for pregnant or breastfeeding women, and it is best avoided in the evening.\u003c\/p\u003e\n\u003ch2\u003eAlso to chew\u003c\/h2\u003e\n\u003cp\u003eBrowse the whole \u003ca href=\"\/en\/collections\/noix-de-cola\"\u003ekola nut and petit cola\u003c\/a\u003e section: \u003ca href=\"\/en\/products\/petit-cola\"\u003epetit cola (bitacola)\u003c\/a\u003e as whole seeds, \u003ca href=\"\/en\/products\/poudre-de-petit-colas-number-one\"\u003eNUMBER ONE petit cola powder\u003c\/a\u003e for cooking and \u003ca href=\"\/en\/products\/caramel-toffi-petit-colas-number-one\"\u003eToffi petit cola caramels\u003c\/a\u003e. For the identity of the two seeds and the known precautions, read our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-petit-cola-bitacola\"\u003earticle on petit cola and the kola nut\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e whole kola nuts, red and white mixed, unbranded\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 250 g, 500 g or 1 kg pouch, as you choose\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e kola nuts, nothing added\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens, by nature (the kola nut is not one of the tree nuts covered by European regulations)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool place, protected from the sun and from drying out\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":49652852490574,"sku":"NK_70_49652852490574","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/cola-rouge-nkosi-agro.webp?v=1774103054"},{"product_id":"poudre-de-gombo-frais-gbamougou","title":"CATALEYA Gbamougou okra powder, dried ground okra, 100 g","description":"\u003cp\u003eCATALEYA Gbamougou okra powder is okra that has been dried and then ground, to be diluted in a little water before adding it to sauces and soups to give them the binding texture typical of okra cooking. 100 g bag, for West and Central African sauces.\u003c\/p\u003e\n\u003ch2\u003eWhat is Gbamougou okra powder?\u003c\/h2\u003e\n\u003cp\u003eIn Côte d'Ivoire and Cameroon, gbamougou refers to okra (gombo) that has been dried and then reduced to a fine powder. Okra is the fruit of a plant from warm regions, Abelmoschus esculentus, of the mallow family, the same family as hibiscus. The pod is eaten, picked young; inside, small seeds are bathed in mucilage, a soluble fibre which, on contact with heat and water, gives okra its slippery texture. Dried and then ground, it regains this binding texture once rehydrated: it is a natural thickener for simmered sauces.\u003c\/p\u003e\n\u003ch2\u003eWhat is the French name for okra?\u003c\/h2\u003e\n\u003cp\u003eGombo is the French name, and the most common one in West Africa and the Antilles. The same vegetable is called okra or okro in English-speaking countries, kandia in Wolof in Senegal, bamia or bamya in the Near East and the Mediterranean. Dried, in pieces or as a powder, it becomes gbamougou or djoumblé in Côte d'Ivoire and Cameroon. Louisiana gumbo, which refers to both the vegetable and the dish, comes from a Bantu word.\u003c\/p\u003e\n\u003ch2\u003eHow to use okra powder?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDilute the powder in a little cold or lukewarm water before adding it to a hot preparation, to avoid lumps.\u003c\/li\u003e\n\u003cli\u003eStir it into the sauce or soup during cooking and mix well: the thickening develops as it simmers.\u003c\/li\u003e\n\u003cli\u003eStart with a small amount, as the powder is more concentrated than fresh okra, taste, then adjust according to the consistency you want.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLike any dried vegetable, it must cook with the rest of the dish.\u003c\/p\u003e\n\u003ch2\u003eIn which dishes?\u003c\/h2\u003e\n\u003cp\u003eOkra powder serves as the base for okra sauce, Senegalese \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-soupe-kandia\"\u003ekandia soup\u003c\/a\u003e with palm oil and smoked fish, Congolese \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-moambe\"\u003echicken moambe\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-riz-pilaf-aux-gombos\"\u003erice pilaf with okra\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-calalou-feuilles-antilles\"\u003eAntillean calalou\u003c\/a\u003e. In Ghana, an okra sauce accompanies banku; in West Africa, it is eaten with \u003ca href=\"\/en\/products\/foufou-farine-de-manioc-racines\"\u003efoufou\u003c\/a\u003e. The article \u003ca href=\"\/en\/blogs\/culture-africaine\/comment-incorporer-le-gombo-dans-un-plat\"\u003ehow to incorporate okra into your dishes\u003c\/a\u003e also explains how to cook fresh okra, with or without its stringy texture.\u003c\/p\u003e\n\u003ch2\u003ePowder or djoumblé: which one to choose?\u003c\/h2\u003e\n\u003cp\u003eBoth are dried okra. Gbamougou powder, already ground, can be stirred straight into liquid and binds a sauce in a few minutes: it is the most practical for everyday use. \u003ca href=\"\/en\/products\/djoumble-cataleya\"\u003eCATALEYA djoumblé\u003c\/a\u003e is the same dried okra in pieces, to be rehydrated in a little hot water: it leaves visible pieces in the sauce. The \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra and sauce thickeners\u003c\/a\u003e section brings together the other thickeners in the catalogue, such as ogbono.\u003c\/p\u003e\n\u003ch2\u003eWhat does okra taste like?\u003c\/h2\u003e\n\u003cp\u003eOkra has a subtle vegetal taste, similar to green beans or aubergine. It is above all its texture, mucilaginous once cooked, that sets it apart. Ground into powder, it brings little flavour and a lot of binding power: it thickens the sauce without overpowering it, and takes on the flavour of the smoked fish, palm oil or stock it cooks with.\u003c\/p\u003e\n\u003ch2\u003eHow to store okra powder?\u003c\/h2\u003e\n\u003cp\u003eAway from heat, light and moisture, in the tightly resealed bag or in an airtight container once the bag has been opened.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a kandia soup: \u003ca href=\"\/en\/products\/huile-de-palme-mama-futa\"\u003eMAMA FUTA palm oil\u003c\/a\u003e, \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003eNUMBER ONE smoked catfish\u003c\/a\u003e and a touch of \u003ca href=\"\/en\/products\/epice-soumbara-netetou-en-poudre\"\u003esoumbara\u003c\/a\u003e. To serve it with: \u003ca href=\"\/en\/products\/foufou-farine-de-manioc-racines\"\u003eRACINES foufou\u003c\/a\u003e or \u003ca href=\"\/en\/products\/farine-de-manioc-fermentee-banku-mate-2-terrafrica\"\u003eTERRAFRICA banku flour\u003c\/a\u003e. All the okra in the catalogue: the \u003ca href=\"\/en\/collections\/gombo\"\u003eokra\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g, fine powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried and ground okra (no other ingredient declared by the distributors consulted)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e dried okra eaten in Côte d'Ivoire and Cameroon; country of production not disclosed by the supplier\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, in an airtight container once the bag has been opened\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":49668271964494,"sku":"NK_442_49668271964494","price":5.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/poudre-de-gombo-frais-gbamougou-nkosi-agro.webp?v=1774103325"},{"product_id":"nep-nep-entier-number-one","title":"NUMBER ONE whole nep nep, acacia pods (neb-neb), 100 g","description":"\u003cp\u003eNep nep, neb-neb in Wolof, is the dried pod of a Sahel acacia, Acacia nilotica. It is not a spice: it is boiled to prepare a decoction, following a traditional use widespread in Senegal. Whole pods, 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is nep nep?\u003c\/h2\u003e\n\u003cp\u003eAcacia nilotica (its current botanical name is Vachellia nilotica) grows in the dry areas of Africa, from Senegal to East Africa. It is also called gonakié or red gum tree. Its grey-brown pods, pinched between each seed like a string of beads, contain a great deal of tannin: this is what gives the decoction its dark brown colour and its astringent, woody taste. Nep nep has nothing to do with néré, whose fermented seeds give soumbala.\u003c\/p\u003e\n\u003ch2\u003eHow is it used?\u003c\/h2\u003e\n\u003cp\u003eRinse 3 to 4 pods, boil them in 1 litre of water for 30 to 40 minutes, then strain: the liquid turns dark brown. In Senegal, this decoction is traditionally used for body care (washing, mouth rinses), and some families drink it as a herbal tea, often with honey. Outside the home, the same pods have long been used to tan leather and dye fabrics.\u003c\/p\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eWe do not attribute any health property to this product. As a precaution, its use is not recommended for pregnant or breastfeeding women, or for children. Tannins, in large quantities, may irritate the stomach: ask a healthcare professional for advice before drinking it.\u003c\/p\u003e\n\u003ch2\u003eIn the same range\u003c\/h2\u003e\n\u003cp\u003eWe also offer \u003ca href=\"\/en\/products\/nep-nep-en-poudre\"\u003enep nep powder\u003c\/a\u003e, the same pods already ground, as well as \u003ca href=\"\/en\/products\/kinkeliba-50-g-tantie\"\u003eTANTIE kinkeliba\u003c\/a\u003e and the other plants in the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eteas and infusions\u003c\/a\u003e range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (Tai Yat Distribution)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried Acacia nilotica pods, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Ivory Coast, according to the label\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, in a closed jar\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":54829026836814,"sku":"NK_751_54829026836814","price":4.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/nep-nep-entier-number-one-nkosi-agro.webp?v=1774103379"},{"product_id":"nep-nep-en-poudre","title":"Nep nep powder, ground Acacia nilotica pods, 100 g","description":"\u003cp\u003eNep nep powder is the dried pods of Acacia nilotica, the neb-neb of the Senegalese, already ground. It is not a spice: it is not put into dishes. It is prepared as an infusion, which is then strained, following a traditional use widespread in Senegal. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is nep nep?\u003c\/h2\u003e\n\u003cp\u003eAcacia nilotica (its current botanical name is Vachellia nilotica) grows in the dry areas of Africa, from Senegal to East Africa. It is also called gonakié or red gum tree. Its pods contain a great deal of tannin: this is what gives the preparation its brown colour and its astringent, woody taste. Nep nep has nothing to do with néré, whose fermented seeds give soumbala, a true cooking condiment.\u003c\/p\u003e\n\u003ch2\u003eHow is it used?\u003c\/h2\u003e\n\u003cp\u003eThe powder is faster than the whole pods, which require 30 to 40 minutes of boiling. Pour it into boiling water, let it infuse, then strain finely: the powder does not dissolve. There is no official dosage; the most common guideline is about one teaspoon per large cup. In Senegal, this preparation is traditionally used for body care (washing, mouth rinses), and some families drink it as a herbal tea, often with honey.\u003c\/p\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eWe do not attribute any health property to this product. As a precaution, its use is not recommended for pregnant or breastfeeding women, or for children. Tannins, in large quantities, may irritate the stomach: ask a healthcare professional for advice before drinking it, especially if you are undergoing treatment.\u003c\/p\u003e\n\u003ch2\u003eIn the same range\u003c\/h2\u003e\n\u003cp\u003eWe also offer \u003ca href=\"\/en\/products\/nep-nep-entier-number-one\"\u003eNUMBER ONE whole nep nep\u003c\/a\u003e, in pods, which keeps longer, as well as \u003ca href=\"\/en\/products\/kinkeliba-50-g-tantie\"\u003eTANTIE kinkeliba\u003c\/a\u003e and the other plants in the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eteas and infusions\u003c\/a\u003e range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag, powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried Acacia nilotica pods, ground\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e as an infusion, to be strained; not to be sprinkled on dishes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, in a closed jar\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":54829621084494,"sku":"NK_749_54829621084494","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/nep-nep-en-poudre-nkosi-agro.webp?v=1774103392"},{"product_id":"kaolin-gris-naturel","title":"Edible grey kaolin, clay to chew in pieces, 100 g","description":"\u003cp\u003eGrey kaolin is a natural clay sold in pieces, traditionally chewed as it is across much of West and Central Africa. It is called mabele in Congo, kew in Senegal, nzu in Nigeria, and kalaba or calaba in several other countries. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is edible kaolin?\u003c\/h2\u003e\n\u003cp\u003eIt is a clay made up mostly of kaolinite, a soft mineral. Pure kaolin is white: the grey tint comes from minerals naturally mixed into the clay of the deposit. The pieces are dry and crumbly, and break between the teeth like chalk. The taste is neutral, with an earthy note that its fans look for. In English it is called calabash chalk; in French, argile comestible, argile mangeable or pierre de kaolin.\u003c\/p\u003e\n\u003ch2\u003eHow is kaolin eaten?\u003c\/h2\u003e\n\u003cp\u003eThere is no recipe and no cooking: you break off a small piece and chew it, or let it melt in your mouth. It is not a cooking ingredient, but a habit passed down in families, in Africa as in the diaspora.\u003c\/p\u003e\n\u003ch2\u003eAlso to chew\u003c\/h2\u003e\n\u003cp\u003eIn the same spirit, we offer \u003ca href=\"\/en\/products\/cola-rouge\"\u003ecola nut\u003c\/a\u003e, found in the \u003ca href=\"\/en\/collections\/noix-de-cola\"\u003ecola nut and small cola\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003ePrecautions for use\u003c\/h2\u003e\n\u003cp\u003eKaolin is a natural, unprocessed clay: its mineral composition varies from one deposit to another and it may naturally contain heavy metals, including lead and arsenic. Do not consume during pregnancy or while breastfeeding. Do not give to children and keep out of their reach. For adults: occasional consumption in small quantities only. This product is not a medicine. If you often feel the urge to eat clay, ask your doctor for advice.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e grey kaolin in pieces, unbranded\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e kaolin clay, with nothing added\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens, by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, in a closed box, away from odours\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":55111814316366,"sku":"KAO_CIV_100g","price":5.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kaolin-gris-naturel-vue-2-nkosi-agro.webp?v=1774103417"},{"product_id":"djansang-de-bafia-moulu-the-lions","title":"Ground Bafia djansang THE LIONS, Cameroonian akpi powder, 100 g","description":"\u003cp\u003eGround Bafia djansang THE LIONS is the crushed seed of \u003cem\u003eRicinodendron heudelotii\u003c\/em\u003e, also called akpi, ready to use to thicken and flavour Cameroonian sauces such as ndolé or sauce graine. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is Bafia djansang?\u003c\/h2\u003e\n\u003cp\u003eDjansang, also called akpi in Côte d'Ivoire or ndjansang in Cameroon, is the kernel extracted from the seed of \u003cem\u003eRicinodendron heudelotii\u003c\/em\u003e, a tree that grows from Senegal to Cameroon and Central Africa. Bafia is a town in the Mbam-et-Inoubou department, in Cameroon's Centre region, about a hundred kilometres north of Yaoundé: an area associated with the harvest of this seed. Once ground, it adds a buttery, slightly nutty note to the sauces it thickens.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eThe powder is already ground, ready to use: dissolve it in a little warm water, stock or tomato purée to obtain a smooth paste, then stir this paste into your sauce (ndolé, sauce graine, mbongo tchobi) and simmer for 10 to 15 minutes, stirring regularly. Allow one to two tablespoons for four people, to adjust to the desired texture.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eNKOSI also offers \u003ca href=\"\/en\/products\/djangsang-en-grains-de-cote-divoire\"\u003ewhole djansang seeds THE LIONS\u003c\/a\u003e, to toast and grind yourself, as well as \u003ca href=\"\/en\/products\/feuilles-de-ndole-sechees-number-one\"\u003edried ndolé leaves NUMBER ONE\u003c\/a\u003e to prepare the complete dish. Find the recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé\u003c\/a\u003e on the blog, or the full \u003ca href=\"\/en\/collections\/epicerie-afrique-centrale\"\u003eCentral African grocery\u003c\/a\u003e range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e THE LIONS (distributed by TAI)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e akpi seeds (Ricinodendron heudelotii), ground to a powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared in the composition; check the label for any possible traces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values:\u003c\/strong\u003e approximately 31 g of protein and 45 g of fat per 100 g (composition of the seed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon (Bafia, Centre region)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"THE LIONS","offers":[{"title":"100g","offer_id":55174996656462,"sku":"NK_188807024","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/djansang-de-bafia-moulu-the-lions-nkosi-agro.webp?v=1774103590"},{"product_id":"djoumble-cataleya","title":"Djoumblé CATALEYA, dried African okra, 100 g bag","description":"\u003cp\u003eDjoumblé CATALEYA is dried okra, sold in a 100 g bag. It is used as in West and Central Africa: mixed with a little water, then stirred into sauces and soups, it gives them the binding texture typical of okra cooking.\u003c\/p\u003e\n\u003ch2\u003eWhat is djoumblé?\u003c\/h2\u003e\n\u003cp\u003eDjoumblé, also written \"djoumgblé\", refers to dried okra. In Côte d'Ivoire, among the Baoulé people, it is the name of a dish and of the ingredient that makes it up; in Cameroon and Congo, the same dried okra is found in djoumblé sauce, one of the great sticky sauces of Central Africa. Once rehydrated, it regains the stringy texture of fresh okra, which makes it a natural thickener for simmered sauces.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eMix the djoumblé with a little warm water before stirring it into a hot sauce or soup, to avoid lumps, then let it cook with the rest of the dish. It forms the base of Cameroonian djoumblé sauce, prepared with smoked fish or meat and palm oil, and of Ivorian okra sauces served with rice, attiéké or foutou. Taste during cooking and adjust the quantity: the more you add, the more binding the sauce becomes.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor the traditional sauce, you will need red palm oil such as \u003ca href=\"\/en\/products\/huile-de-palme-mama-futa\"\u003eMAMA FUTA\u003c\/a\u003e and dried cassava leaves \u003ca href=\"\/en\/products\/feuille-de-manioc-sechee-number-one\"\u003eNUMBER ONE\u003c\/a\u003e. The full recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-djoumble-camerounais\"\u003eCameroonian djoumblé sauce\u003c\/a\u003e sets out the proportions. The \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra and sauce thickeners\u003c\/a\u003e range brings together the other thickeners in the catalogue, including the finer \u003ca href=\"\/en\/products\/poudre-de-gombo-frais-gbamougou\"\u003eGbamougou CATALEYA okra powder\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried okra (no other ingredient declared by the distributors consulted)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e okra eaten in West and Central Africa; country of production not stated by the supplier\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, in an airtight container once the bag is opened\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":55174996754766,"sku":"NK_720236477","price":3.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/djoumble-cataleya-nkosi-agro.webp?v=1774103605"},{"product_id":"epice-quatre-cotes-moulue-exotique","title":"Ground quatre côtés spice (essèssè), Cameroonian spice, 100 g pouch","description":"\u003cp\u003eThe quatre côtés spice, also called essèssè, is the dried, ground fruit of the Tetrapleura tetraptera tree, a traditional spice from Cameroon. Its powder flavours sauces and marinades. This pouch contains 100 g.\u003c\/p\u003e\n\u003ch2\u003eWhat is quatre côtés spice?\u003c\/h2\u003e\n\u003cp\u003eThe name “quatre côtés” (four sides) comes from the shape of the fresh pod: a cross-shaped section with four raised ridges. Dried and ground, it gives this brown-to-beige powder. In Cameroon, the Sawa people call it essèssè; it is also found in Ghana under the name prekese and in Nigeria under the names aridan or uhio. Its taste is tangy, slightly astringent, sweet and very aromatic.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eAdd a pinch of powder at the end of cooking so as not to lose its aroma. It flavours the Bamileke people's yellow sauce, mbongo (the Bassa people's black sauce) and pèpè soup. It is also used as a marinade for braised fish, poultry and pork.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eThe same fruit is also sold in pieces: \u003ca href=\"\/en\/products\/epice-essesse-quatre-cote-en-morceaux\"\u003eessèssè spice in pieces\u003c\/a\u003e, to infuse a sauce without grinding it. In Cameroonian sauces, it pairs well with \u003ca href=\"\/en\/products\/djansang-de-bafia-moulu-the-lions\"\u003eTHE LIONS ground Bafia djansang\u003c\/a\u003e, another traditional aromatic. Find more products in the \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g, fine powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried, ground quatre côtés fruit (essèssè). Check the exact composition on the label of the product received.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat, light and humidity, in a well-sealed container.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":55174997115214,"sku":"NK_322615800","price":5.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/epice-quatre-cotes-moulue-exotique-nkosi-agro.webp?v=1774103674"},{"product_id":"feuille-de-moringa-afrique-number-one","title":"NUMBER ONE Moringa leaf, whole dried leaves for infusion, 100 g","description":"\u003cp\u003eNUMBER ONE Moringa Leaf is made up of whole dried leaves of Moringa oleifera (moringa), to infuse in hot water like a herbal tea or to rehydrate for a soup. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is moringa leaf?\u003c\/h2\u003e\n\u003cp\u003eMoringa is a tree native to the Indian subcontinent, now grown throughout West and Central Africa. It is called nébéday in Wolof (Senegal), zogalé in Hausa (Nigeria, Niger) and n'saye in Bambara (Mali). Dried whole, its leaves keep a khaki-green colour and a dry, brittle texture, for a vegetal, slightly bitter taste once infused.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare a moringa leaf infusion?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eUse one teaspoon of dried leaves per cup of hot, not boiling, water.\u003c\/li\u003e\n\u003cli\u003eLeave to infuse for 8 to 10 minutes, then strain before drinking.\u003c\/li\u003e\n\u003cli\u003eBesides the infusion, rehydrate the leaves in warm water before adding them to a soup, such as Nigerian \u003cem\u003emiyan zogale\u003c\/em\u003e (a soup of moringa leaves, groundnut paste, tomato and meat).\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/moringa-en-poudre\"\u003eNUMBER ONE moringa powder\u003c\/a\u003e offers the same tree in another format. To put together a tray of infusions, add \u003ca href=\"\/en\/products\/kinkeliba-bio\"\u003eorganic kinkeliba\u003c\/a\u003e, in the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eAfrican teas and infusions\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e whole dried leaves of Moringa oleifera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in this single-ingredient product; check the label on the product received for any possible traces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174997442894,"sku":"NK_941804395","price":4.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuille-de-moringa-afrique-number-one-nkosi-agro.webp?v=1774103755"},{"product_id":"graine-de-courge-moulue-afrique-cataleya","title":"CATALEYA ground pumpkin seed, Cameroonian spice powder, 100 g bag","description":"\u003cp\u003eCATALEYA ground pumpkin seed is a fine powder of dried pumpkin seeds, used to thicken sauces and stews from West and Central Africa. 100 g bag, CATALEYA brand.\u003c\/p\u003e\n\u003ch2\u003eWhat is ground pumpkin seed?\u003c\/h2\u003e\n\u003cp\u003eThese are pumpkin seeds (Cucurbitaceae family) dried then finely ground into powder. In English-speaking West Africa, particularly Nigeria, the term “egusi” is used for pumpkin or melon seeds prepared the same way. The powder has a pale colour and a slightly nutty aroma.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eStir the powder directly into a sauce or stew towards the end of cooking: it thickens quickly, so it is best to add a little at first and then adjust. It goes into Cameroonian ndolé (ndolé leaves, crushed peanuts, shrimp or meat) and Nigerian egusi soup.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a complete ndolé, pair it with \u003ca href=\"\/en\/products\/feuilles-de-ndole-sechees-number-one\"\u003eNUMBER ONE dried ndolé leaves\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/kit-ndole-camerounais-authentique-plat-national\"\u003eCameroonian ndolé kit\u003c\/a\u003e. The detailed recipe is on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé recipe\u003c\/a\u003e. The \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra and sauce thickeners\u003c\/a\u003e range gathers other African thickeners.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g, fine powder\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e ground pumpkin seeds (to confirm on the label of the bag received)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e pumpkin seed is not one of the 14 regulatory allergens; people allergic to oilseeds should remain cautious\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight container, away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":55174997705038,"sku":"NK_545570213","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/graine-de-courge-moulue-afrique-cataleya-nkosi-agro.webp?v=1774103857"},{"product_id":"haricot-ya-goma-number","title":"Ya Goma NUMBER ONE bean, dried beans from Congo (North Kivu), 900 g","description":"\u003cp\u003eThe Ya Goma NUMBER ONE bean is a dried bean, named after Goma, the city in North Kivu, in the Democratic Republic of the Congo, through which it transits before being distributed. Soaked and then simmered in tomato sauce, it makes madesu, a Congolese family dish served with rice or foufou. 900 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is the Ya Goma bean?\u003c\/h2\u003e\n\u003cp\u003eA dried bean sold under the name of its collection and transit region, Goma, in North Kivu. These beans are transported from the east of the Democratic Republic of the Congo to Kinshasa and are widely eaten in urban areas for how easily they cook. They are also called \u003cem\u003emadesu ya Goma\u003c\/em\u003e in Lingala and Kikongo.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare madesu?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eSoak the beans for several hours, ideally overnight.\u003c\/li\u003e\n\u003cli\u003eDrain, cover with fresh water and cook until very tender.\u003c\/li\u003e\n\u003cli\u003eFry onion, garlic and tomato in a little palm oil, add the cooked beans and simmer until the sauce thickens.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eMadesu is served with rice, plantain, foufou or chikwangue.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor the sauce, \u003ca href=\"\/en\/products\/huile-de-palme-mama-futa\"\u003eMAMA FUTA red palm oil\u003c\/a\u003e brings the traditional colour and flavour. Serve with \u003ca href=\"\/en\/products\/riz-casse-1-fois-orchidee\"\u003eORCHIDÉE broken rice\u003c\/a\u003e, or discover other products in the NKOSI \u003ca href=\"\/en\/collections\/epicerie-congolaise\"\u003eCongolese grocery\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distribution: Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 900 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e dried beans\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Goma region, North Kivu, Democratic Republic of the Congo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e the dried bean is not one of the 14 allergens that must be declared; check the bag for any possible traces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eAs with all dried beans, soak and then fully cook them before eating: if not soaked and poorly cooked, they remain difficult to digest.\u003c\/p\u003e","brand":"NUMBER ONE","offers":[{"title":"900g","offer_id":55174997999950,"sku":"NK_561429178","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/haricot-ya-goma-number-nkosi-agro.webp?v=1774103988"},{"product_id":"huile-de-palme-afrique","title":"NUMBER ONE red palm oil, oil from Guinea, 500 ml bottle","description":"\u003cp\u003eNUMBER ONE red palm oil is a cooking oil made of 100% palm oil, extracted from the pulp of the oil palm fruit (\u003cem\u003eElaeis guineensis\u003c\/em\u003e) and produced in Guinea. Its orange-red colour and pronounced taste flavour the sauces and fried dishes of West and Central Africa. 500 ml bottle.\u003c\/p\u003e\u003ch2\u003eWhat is red palm oil?\u003c\/h2\u003e\u003cp\u003eRed palm oil is obtained by pressing the pulp (the mesocarp) of the oil palm fruit, which gives it its characteristic orange-red colour. It differs from palm kernel oil, extracted from the kernel of the same fruit, which is lighter in colour and has a different taste. Rich in saturated fatty acids, it is semi-solid at room temperature, with a melting point between 35 and 42 °C: it is therefore normal for it to solidify or turn cloudy in a cool cupboard, and it only needs gentle warming to become liquid again.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eIt is gently heated at the start of cooking to release its colour and taste. It is used in particular to prepare:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSauce graine and sauce arachide, served with rice\u003c\/li\u003e\n\u003cli\u003eRiz jollof and riz gras\u003c\/li\u003e\n\u003cli\u003eSimmered fish and meat dishes\u003c\/li\u003e\n\u003cli\u003eMarinades and fried plantain\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA few spoonfuls are enough to colour and flavour a whole dish. The \u003ca href=\"\/en\/blogs\/culture-africaine\/futa-huile-de-palme-rouge-guide\"\u003ered palm oil guide\u003c\/a\u003e covers its use in detail on the blog, along with the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-moambe\"\u003eCongolese moambe recipe\u003c\/a\u003e (chicken in palm nut sauce).\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eWith \u003ca href=\"\/en\/products\/sauce-graine-trofai\"\u003eTROFAI sauce graine\u003c\/a\u003e, a palm nut concentrate that completes the preparation of simmered sauces. The other palm oils in the catalogue are gathered in the \u003ca href=\"\/en\/collections\/huile-de-palme\"\u003epalm oil and sauce graine\u003c\/a\u003e collection. In the same range: \u003ca href=\"\/en\/products\/huile-de-palme-mama-futa\"\u003eMAMA FUTA red palm oil\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distributed by Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 500 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% palm oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens: the product is made of 100% palm oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guinea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 3586 kJ \/ 875 kcal, fat 98.9 g of which saturates 48.5 g, carbohydrate 0 g of which sugars 0 g, protein 0 g, salt 0 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and heat, bottle tightly closed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"500 ml","offer_id":55174998032718,"sku":"NK_433579583","price":8.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/huile-de-palme-afrique-nkosi-agro.webp?v=1774104000"},{"product_id":"mbongo-tchobi-du-littoral-en-grain-number-one-camerounais-100g","title":"Mbongo Tchobi du Littoral whole grain NUMBER ONE, Cameroonian blend, 100 g","description":"\u003cp\u003eMbongo tchobi (or mbongo'o tchobi) is the iconic black sauce of the Bassa people, in the Littoral region of Cameroon. This NUMBER ONE bag brings together, as whole seeds, the forest seeds that traditionally make up this blend, to be roasted and pounded yourself. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is mbongo tchobi?\u003c\/h2\u003e\n\u003cp\u003eMbongo tchobi refers both to the dish, a black sauce with fish or meat, and to the blend of seeds that gives it its colour and smoky flavour. Bassa tradition combines several Cameroonian forest seeds: njansang (or akpi), pébé (Gabon nutmeg), the \"4 côtés\" and the mbongo spice itself, sometimes supplemented with grains of paradise depending on the family. Roasted then pounded, these seeds darken and release their characteristic woody, smoky aroma. It is also spelled mbongo chobi or bongo tchobi.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eDry-toast the seeds in a pan for a few minutes until they darken slightly, then grind them into a powder with a mortar or a blender. Fry this powder with onion, garlic and aromatics, add fish (traditionally smoked) or meat, then let it simmer until you get a thick, dark sauce. Serve with plantain, cassava or white rice. The full method is on the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mbongo-tchobi-camerounais\"\u003eCameroonian mbongo tchobi recipe\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a blend already ready to cook, the \u003ca href=\"\/en\/products\/mbongo-tchobi-littoral-poudre-number-one-100g\"\u003eNUMBER ONE powder version\u003c\/a\u003e skips the roasting step. \u003ca href=\"\/en\/products\/akpi-en-grain-cameroun\"\u003eNUMBER ONE whole akpi\u003c\/a\u003e strengthens the binding texture of the sauce, and our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-djansang-akpi-graine-camerounaise\"\u003edjansang (akpi) guide\u003c\/a\u003e details its use. The whole \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cooking\u003c\/a\u003e range is gathered in a single collection.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g, whole (not ground)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon, Littoral region (Bassa tradition)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998557006,"sku":"NK_884972205","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/mbongo-tchobi-du-littoral-nkosi-agro.webp?v=1774104172"},{"product_id":"piment-de-foufou-akpi-kable","title":"NUMBER ONE Akpi-Kablè foufou chilli, mix for foufou, 100 g","description":"\u003cp\u003eNUMBER ONE Akpi-Kablè foufou chilli combines dried chilli, akpi seeds and kablè leaves, a traditional blend to season the sauce served with foufou and tô in West and Central Africa. 100 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhat is Akpi-Kablè foufou chilli?\u003c\/h2\u003e\n\u003cp\u003eAkpi is the seed of the tree \u003cem\u003eRicinodendron heudelotii\u003c\/em\u003e, called djansang in Cameroon and akpi in Côte d'Ivoire: it is the same seed, known under two regional names. Kablè, an Akan term also called djidja in Cameroon, is a dried turmeric leaf: only three to four leaves are used to flavour a sauce, added at the end of cooking and then removed before serving. This NUMBER ONE blend brings these two ingredients together with dried chilli.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eTraditionally, the akpi grains, chilli and a little kablè are lightly dry-toasted, then pounded together with a little red palm oil and salt to obtain the black chilli served alongside foufou, tô or sauce graine. This blend can also be added directly to the sauce while it is cooking. Dose according to your tolerance: the heat builds quickly.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eIt goes with \u003ca href=\"\/en\/products\/foufou-farine-de-manioc-racines\"\u003eRACINES foufou, cassava flour\u003c\/a\u003e, or the \u003ca href=\"\/en\/products\/kit-foufou-complet-africain-manioc-sauce\"\u003ecomplete foufou kit\u003c\/a\u003e. For akpi alone, whole or ground, see \u003ca href=\"\/en\/products\/djansang-de-bafia-moulu-the-lions\"\u003eTHE LIONS ground Bafia djansang \/ AKPI\u003c\/a\u003e and our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-djansang-akpi-graine-camerounaise\"\u003edjansang (akpi) guide\u003c\/a\u003e. The whole \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e range is gathered in one collection.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight container, away from light, heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998950222,"sku":"NK_571208422","price":7.59,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/piment-de-foufou-akpi-kable-nkosi-agro.webp?v=1774104313"},{"product_id":"piment-noir-pour-foutou-banane","title":"NKOSI piment noir, Guinea pepper for plantain foutou, 100 g","description":"\u003cp\u003eThe piment noir sold here is dried Guinea pepper, a spice from Central and West Africa used to flavor the sauces of pounded plantain or cassava dishes, such as foutou or foufou. 100 g NKOSI pouch.\u003c\/p\u003e\u003ch2\u003eWhat is piment noir?\u003c\/h2\u003e\u003cp\u003eIn French, “piment noir” is one of the names given to Guinea pepper (Xylopia aethiopica), also called grains of Sélim or kili depending on the country. This spice grows wild in the forested areas of West and Central Africa, notably in Senegal, Ivory Coast, Ghana, Nigeria and Cameroon. In Cameroon, the ground bark of the same plant is traditionally used to season pounded plantain paste with macabo leaves.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003ePiment noir is used to flavor the sauce that accompanies pounded plantain or cassava pastes: foutou, foufou, fufu. Sweat onion and garlic, add the piment noir at the start of cooking, then a stock and meat or fish, and let it simmer until a coating sauce forms. Dose carefully and taste while cooking, as the exact composition varies from pouch to pouch.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a complete sauce, pair it with \u003ca href=\"\/en\/products\/akpi-en-grain-cameroun\"\u003eNUMBER ONE grain akpi\u003c\/a\u003e or \u003ca href=\"\/en\/products\/huile-de-palme-afrique\"\u003eNUMBER ONE palm oil\u003c\/a\u003e. The \u003ca href=\"\/en\/blogs\/culture-africaine\/sauce-graine-recette-traditionnelle\"\u003esauce graine\u003c\/a\u003e recipe is on the blog, along with the guide \u003ca href=\"\/en\/blogs\/culture-africaine\/foufou-vs-fufu-vs-foutou-difference\"\u003efoufou vs fufu vs foutou: the differences\u003c\/a\u003e. The whole section: \u003ca href=\"\/en\/collections\/piments-sauces-piquantes\"\u003echili peppers and hot sauces\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g pouch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e see the list printed on the pouch received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Central and West Africa, notably Cameroon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from humidity and light, in a well-sealed container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":55174998982990,"sku":"NK_999077999","price":6.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/piment-noir-pour-foutou-banane-nkosi-agro.webp?v=1774104335"},{"product_id":"pistache-de-maroua-moulue","title":"BOUBA pistache de Maroua, ground squash seeds from Cameroon, 100 g","description":"\u003cp\u003eBOUBA pistache de Maroua (dried, ground squash seeds) is a powder also called égousi or egusi, depending on the country. Used in Cameroon to thicken and flavour sauces, it makes the traditional sauce pistache. 100 g bag.\u003c\/p\u003e\u003ch2\u003eWhat is pistache de Maroua?\u003c\/h2\u003e\u003cp\u003eDespite its name, pistache de Maroua has no botanical link with the pistachio tree (Pistacia vera): it is the seed of a plant from the cucurbit family (squash, melon), dried and then ground into powder. It is called égousi or egusi in English-speaking Africa, and gousi or gusi in other regions. It takes its name from Maroua, a town in Cameroon's Far North Region, where it is sold notably at the abattoir market. The powder is light brown to beige, fine and light, with a mild, slightly nutty taste.\u003c\/p\u003e\u003ch2\u003eHow do you use it?\u003c\/h2\u003e\u003cp\u003eMix the powder with a little stock or water to form a smooth paste, then stir it into a meat, fish or vegetable sauce. Simmer over low heat, stirring regularly, until the sauce thickens: this is the base of Cameroonian sauce pistache, served with rice, cassava or foufou dough. It is also added to some gombo sauces to give them body. Do not let it stick to the bottom of the pot.\u003c\/p\u003e\u003ch2\u003eWhat goes well with it?\u003c\/h2\u003e\u003cp\u003eIt goes well with \u003ca href=\"\/en\/products\/rondelle-du-nord-en-grain-bouba\"\u003ewhole rondelle du nord BOUBA\u003c\/a\u003e to spice up the sauce, or with \u003ca href=\"\/en\/products\/djansang-de-bafia-moulu-the-lions\"\u003eBafia djansang THE LIONS\u003c\/a\u003e, another Cameroonian thickener. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-egusi-soup-nigeriane\"\u003eNigerian egusi soup\u003c\/a\u003e recipe uses the same seed. The \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine collection\u003c\/a\u003e brings together other products.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BOUBA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried and ground squash seeds (pistache africaine)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e it is not a tree nut in the regulatory sense, it is a cucurbit seed; check the label of the product you receive for any traces linked to manufacturing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon (Far North Region, Maroua)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BOUBA","offers":[{"title":"100g","offer_id":55174999048526,"sku":"NK_828079373","price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/pistache-de-maroua-moulue-nkosi-agro.webp?v=1774104352"},{"product_id":"rondelle-du-nord-en-grain-bouba","title":"Rondelle du nord BOUBA (bobimbi), whole Cameroonian spice, 100 g bag","description":"\u003cp\u003eRondelle du nord BOUBA, also called bobimbi or country onion, is the dried fruit of the Cameroonian tree Afrostyrax lepidophyllus. Sold as whole seeds to crack yourself, it flavours sauces and marinades with a powerful aroma close to garlic. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is rondelle du nord (bobimbi)?\u003c\/h2\u003e\n\u003cp\u003eBobimbi, also called olum or country onion depending on the region, is the dried fruit of a tree from the Huaceae family, nicknamed the “garlic tree” for its scent. It grows wild in the forests of southern, eastern and central Cameroon, around the Dja reserve, Kribi, Sangmélima and Abong-Mbang. The name “rondelle du nord” is the commercial name of this bag: the species itself does not come from the country's northern regions. Classified as vulnerable by the IUCN, the tree only fruits about once every four years, yielding 200 to 500 g of seeds per tree per year, which explains the scarcity and high price of this spice on Cameroonian markets.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eThe seeds are hard: crack them with a mortar and pestle or a nutcracker, then rinse them before use. You can lightly roast them to intensify the aroma, then grind them in a blender to get a powder of varying fineness. Allow 2 to 3 pieces for a dish for 4 people, added whole or crushed at the start of cooking in sauces and broths. Bobimbi flavours mbongo tchobi, sauce jaune, nkui, sanga, pepper soup or poulet DG, and can replace garlic and onion in a marinade.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/mbongo-tchobi-du-littoral-en-grain-number-one-camerounais-100g\"\u003embongo tchobi in grains by NUMBER ONE\u003c\/a\u003e or \u003ca href=\"\/en\/products\/sauce-jaune-condiment\"\u003esauce jaune condiment\u003c\/a\u003e, to recreate the flavours of Cameroon's Littoral region. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mbongo-tchobi-camerounais\"\u003embongo tchobi\u003c\/a\u003e is on the blog, and \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e has its own section. In the same section: \u003ca href=\"\/en\/products\/rondelle-du-nord-entier\"\u003eRondelle du nord entier BOUBA\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BOUBA (distributed by Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag, whole seeds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e rondelle (bobimbi), dried fruit of Afrostyrax lepidophyllus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e bobimbi is not one of the 14 allergens that must be declared in the European Union. Check the bag's ingredient list for any trace mentions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon (forests of the South, East and Centre)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from air, moisture and light, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BOUBA","offers":[{"title":"100g","offer_id":55174999703886,"sku":"NK_658251329","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/rondelle-du-nord-en-grain-bouba-nkosi-agro.webp?v=1774104502"},{"product_id":"rondelle-du-nord-entier","title":"Rondelle du nord entier BOUBA, whole Cameroonian spice (bobimbi), 100 g bag","description":"\u003cp\u003eRondelle du nord entier BOUBA is Cameroonian bobimbi sold as whole, unground pieces: it is up to you to crack them when cooking to enjoy their aroma to the full. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is bobimbi (rondelle du nord)?\u003c\/h2\u003e\n\u003cp\u003eBobimbi, also called olum or country onion, is the dried fruit of a tree from the Huaceae family, Afrostyrax lepidophyllus, nicknamed the “garlic tree” for its scent. It grows wild in the forests of southern, eastern and central Cameroon, around the Dja reserve. The name “rondelle du nord” is the commercial name of this bag: the species does not come from the country's northern regions. Classified as vulnerable by the IUCN, the tree only fruits about once every four years, which explains the scarcity and high price of this spice in Cameroon.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it whole rather than ground?\u003c\/h2\u003e\n\u003cp\u003eKept whole, the pieces keep their aroma far longer than an already ground powder, which quickly loses its strength on contact with air. Crack them only when cooking, with a mortar and pestle or a nutcracker (the dried fruit is hard), rinse them, then use them whole, lightly crushed, or ground after a quick roasting.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eAllow 2 to 3 pieces for a dish for 4 people, added at the start of cooking in sauces and broths. Bobimbi flavours mbongo tchobi, sauce jaune, nkui, sanga, pepper soup or poulet DG, and can replace garlic and onion in a marinade.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/mbongo-tchobi-littoral-poudre-number-one-100g\"\u003embongo tchobi powder by NUMBER ONE\u003c\/a\u003e, the recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mbongo-tchobi-camerounais\"\u003embongo tchobi\u003c\/a\u003e on the blog, or the \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e section. In the same section: \u003ca href=\"\/en\/products\/rondelle-du-nord-en-grain-bouba\"\u003eRondelle du nord BOUBA (bobimbi)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BOUBA (distributed by Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag, whole unground pieces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e rondelle (bobimbi), dried fruit of Afrostyrax lepidophyllus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e bobimbi is not one of the 14 allergens that must be declared in the European Union. Check the bag's ingredient list for any trace mentions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon (forests of the South, East and Centre)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from air, moisture and light, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BOUBA","offers":[{"title":"100g","offer_id":55174999736654,"sku":"NK_685840099","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/rondelle-du-nord-entier-nkosi-agro.webp?v=1774104519"},{"product_id":"sauce-jaune-condiment","title":"Yellow Sauce Condiment, Cameroonian Spice Blend for Taro, 100 g Sachet","description":"\u003cp\u003eYellow sauce condiment is a blend of Cameroonian spices and barks used to prepare taro in yellow sauce, a traditional dish from Northwest Cameroon also called achu. 100 g sachet.\u003c\/p\u003e\u003ch2\u003eWhat is yellow sauce?\u003c\/h2\u003e\u003cp\u003eTaro in yellow sauce, or achu, is a dish from Northwest Cameroon: the taro is pounded into a paste, served with a thick sauce made from palm oil, mushrooms and spices, sometimes accompanied by beef skin or tripe. This condiment provides the spice blend that gives the sauce its golden colour and its bold taste. Blends of this type traditionally combine about a dozen spices and barks (essèssè, rondelle, baies de sélim, poivre long africain, racine kankan, baies ganshu, écorce rouge, liane blanche, racine tubéreuse, the spice known as “oreille de souris”, mbongo, noix de pèbè): check the exact composition on the label of the sachet you receive.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eMix the condiment into palm oil heated with the mushrooms and the meat or tripe, then let it simmer until you get the yellow sauce that goes with pounded taro. Dose it to taste, and it can also season a meat broth.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eEssèssè is part of this blend's traditional composition: find it whole in the \u003ca href=\"\/en\/products\/quatre-cote-entier\"\u003equatre côtés spice\u003c\/a\u003e or in \u003ca href=\"\/en\/products\/epice-essesse-quatre-cote-en-morceaux\"\u003epieces\u003c\/a\u003e. Taro, the base of the dish, is found in the \u003ca href=\"\/en\/collections\/tubercules-africains\"\u003eAfrican tubers\u003c\/a\u003e aisle, and \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e has its own aisle.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat, humidity and light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":55174999769422,"sku":"NK_961419721","price":9.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sauce-jaune-condiment-nkosi-agro.webp?v=1774104531"},{"product_id":"feuilles-de-ndole-sechees-number-one","title":"Dried ndolé leaves NUMBER ONE, for Cameroonian ndolé, 100 g","description":"\u003cp\u003eNdolé leaves are the bitter leaves of Vernonia amygdalina, the vegetable that gives its name to Cameroon's national dish. NUMBER ONE offers them dried, in a 100 g bag: you rehydrate them, blanch them to soften their bitterness, then cook them with peanut paste, shrimp and meat or smoked fish.\u003c\/p\u003e\n\u003ch2\u003eWhat is ndolé?\u003c\/h2\u003e\n\u003cp\u003eThe word refers to both the plant and the dish. The plant is a shrub from tropical Africa, Vernonia amygdalina (botanists now call it Gymnanthemum amygdalinum). In Nigeria it is called bitter leaf, ewuro in Yoruba, onugbu in Igbo. In Ghana, awonwono. The dish itself comes from the Cameroonian coast, around Douala. The bitterness of the leaves is intentional: washing softens it without removing it entirely, and it is what defines the dish. Ndolé is bitter, it is not spicy.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare dried ndolé leaves?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eSoak the leaves in hot water until they become supple: at least half an hour, and up to overnight if you start the day before.\u003c\/li\u003e\n\u003cli\u003ePlunge them in boiling water for 5 minutes, drain, rinse in cold water. Repeat two or three times, tasting as you go: each bath removes more bitterness. Some cooks add a little rock salt or baking soda to the water.\u003c\/li\u003e\n\u003cli\u003ePress the leaves between your hands, then chop them finely.\u003c\/li\u003e\n\u003cli\u003eAdd them to the sauce: thinned peanut paste, onion, garlic, dried shrimp, meat or smoked fish, and let it simmer.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eNdolé is served with fried plantain, cassava or cassava sticks (miondo, bobolo). Many families also serve it with rice.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor the sauce: \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e, \u003ca href=\"\/en\/products\/crevettes-entieres-sechees-fumees-number-one\"\u003ewhole dried and smoked shrimp NUMBER ONE\u003c\/a\u003e and \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003esmoked catfish fillet NUMBER ONE\u003c\/a\u003e. Our \u003ca href=\"\/en\/products\/kit-ndole-camerounais-authentique-plat-national\"\u003eCameroonian ndolé kit\u003c\/a\u003e brings the essentials together in one go. The step-by-step recipe is on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé with peanuts and shrimp\u003c\/a\u003e. See also the \u003ca href=\"\/en\/collections\/feuilles-sechees\"\u003edried leaves and African leafy greens\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried ndolé leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens, by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e to be rehydrated, blanched and cooked before eating\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, bag well resealed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55195065712974,"sku":"NK_772352355191","price":6.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/feuilles-de-ndole-sechees-number-one-nkosi-agro.webp?v=1774104843"},{"product_id":"quatre-cote-entier","title":"Whole four-corner spice (essèssè), dried pods, 500 g bag","description":"\u003cp\u003eThe four-corner spice, or essèssè, is the dried fruit of Tetrapleura tetraptera, a tree from the tropical forests of West and Central Africa. Its dark brown pods, marked with four ridges, flavour Cameroonian yellow sauce and mbongo tchobi. 500 g bag of whole pods.\u003c\/p\u003e\u003ch2\u003eWhat is the four-corner spice?\u003c\/h2\u003e\u003cp\u003eAmong the Sawa people, in Cameroon, this fruit is called essèssè; in Ghana, it is known as prekese. Its botanical name is Tetrapleura tetraptera. The dried pod has a tangy, slightly astringent, sweet and very aromatic taste. It is found whole (this bag), in pieces or ground, depending on use.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eCut the two fleshiest faces of the pod with a knife or kitchen scissors to extract the flesh, then chop or grind it just before cooking to keep all its aroma. It goes into the Bamiléké yellow sauce and the Bassa mbongo tchobi (or bongo'o), two Cameroonian sauces, and also flavours poultry, pork and marinades.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a ready-made blend, try the \u003ca href=\"\/en\/products\/sauce-jaune-condiment\"\u003eyellow sauce condiment\u003c\/a\u003e, which combines essèssè with other Cameroonian spices. You will also find this same fruit in \u003ca href=\"\/en\/products\/epice-essesse-quatre-cote-en-morceaux\"\u003epieces\u003c\/a\u003e or \u003ca href=\"\/en\/products\/epice-quatre-cotes-moulue-exotique\"\u003ealready ground\u003c\/a\u003e, depending on your use, and \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cuisine\u003c\/a\u003e has its own category.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, whole dried pods\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e West and Central Africa, tropical forest areas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared in this single-ingredient dried fruit; possible traces depending on the packing facility, to check on the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and light, in a dry place\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"500g","offer_id":55283303874894,"sku":"NK_2342342223","price":20.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/quatre-cote-entier-nkosi-agro.webp?v=1774105695"},{"product_id":"epice-essesse-quatre-cote-en-morceaux","title":"Essèssè (four-cornered pod) pieces NKOSI, Cameroonian, 100 g","description":"\u003cp\u003eEssèssè, also called the four-cornered pod, is the dried seed pod of Tetrapleura tetraptera, a tree of the African tropical forests. NKOSI offers it in pieces, in a 100 g bag: it is pounded or ground to flavour Cameroonian sauces and simmered soups.\u003c\/p\u003e\u003ch2\u003eWhat is essèssè (the four-cornered pod)?\u003c\/h2\u003e\u003cp\u003eThe whole pod of Tetrapleura tetraptera is purple to dark brown, 15 to 20 cm long, marked with four prominent ridges which give it its French name \"quatre côtés\" (four corners): this bag contains dried pieces of it. It is found under other names depending on the country and language: essèssè or esèsè (Cameroon, Douala), sassas (Cameroon, Bassa), essissa (Cameroon, Ewondo), prekese (Ghana, Twi), uhio (Nigeria, Igbo). Its taste is woody, lightly peppery and slightly bitter.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003ePound or grind the pieces in a mortar to obtain an aromatic powder, or add 2 to 3 pieces directly at the start of cooking to a Bamileke yellow sauce, a bongo'o bassa, a soup or a meat or fish stock. Let it infuse during cooking: remove the pieces before serving, or leave them in for more intensity.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a ready-to-cook yellow sauce, \u003ca href=\"\/en\/products\/sauce-jaune-condiment\"\u003eNKOSI yellow sauce condiment\u003c\/a\u003e draws directly on it. Essèssè also comes \u003ca href=\"\/en\/products\/epice-quatre-cotes-moulue-exotique\"\u003ealready ground\u003c\/a\u003e or as a \u003ca href=\"\/en\/products\/quatre-cote-entier\"\u003ewhole pod\u003c\/a\u003e. The \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cooking\u003c\/a\u003e range brings together the country's other spices and dishes.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e essèssè, Tetrapleura tetraptera, dried seed pod in pieces, with no other ingredient\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens: a single ingredient, the spice itself\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat, light and moisture, bag well closed after use\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":55370658906446,"sku":"NK_48_47508249739598","price":5.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/epice-essesse-quatre-cote-en-morceaux-nkosi-agro.webp?v=1774105762"},{"product_id":"kit-ndole-camerounais-authentique-plat-national","title":"Cameroonian ndolé kit, 5 products to prepare ndolé","description":"\u003cp\u003eThe Cameroonian ndolé kit brings together five products to prepare ndolé, a dish made from bitter leaves and peanut paste originating from Cameroon: dried ndolé leaves, raw peanuts, dried smoked shrimp, palm oil and chicken stock. All that's left to add is the meat, fish or fresh shrimp, as well as onions.\u003c\/p\u003e\u003ch2\u003eWhat is ndolé?\u003c\/h2\u003e\u003cp\u003eNdolé is considered the national dish of Cameroon, especially in the Littoral region around Douala. It is prepared with the leaves of Vernonia amygdalina, a plant native to south-west Cameroon and neighbouring Nigeria, boiled several times to lose their bitterness and then mixed with a peanut paste and spices. The dish is then served with meat, fish or shrimp depending on the household. Find our complete recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eWhat's in this kit?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 sachet of \u003ca href=\"\/en\/products\/feuilles-de-ndole-sechees-number-one\"\u003eNUMBER ONE dried ndolé leaves\u003c\/a\u003e, 100 g\u003c\/li\u003e\n\u003cli\u003e1 sachet of \u003ca href=\"\/en\/products\/arachide-decortiquees-crues-profuit\"\u003ePROFRUIT raw shelled peanuts\u003c\/a\u003e, 500 g\u003c\/li\u003e\n\u003cli\u003e1 sachet of \u003ca href=\"\/en\/products\/crevettes-entieres-sechees-fumees-number-one\"\u003eNUMBER ONE whole dried and smoked shrimp\u003c\/a\u003e, 100 g\u003c\/li\u003e\n\u003cli\u003e1 bottle of \u003ca href=\"\/en\/products\/huile-de-palme-afrique\"\u003eNUMBER ONE red palm oil\u003c\/a\u003e, 500 ml\u003c\/li\u003e\n\u003cli\u003e1 jar of \u003ca href=\"\/en\/products\/bouillon-de-poulet-jumbo\"\u003eJUMBO powdered chicken stock\u003c\/a\u003e, 1 kg\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat do you need to add?\u003c\/h2\u003e\u003cp\u003eHave ready meat, fresh shrimp or smoked fish depending on your recipe, as well as onions and fresh garlic. Ndolé is traditionally served with plantain, taro or a foufou, to have ready in addition to the kit.\u003c\/p\u003e\u003ch2\u003eWhat goes well with it?\u003c\/h2\u003e\n\u003cp\u003eThe whole range: \u003ca href=\"\/en\/collections\/kits-recettes-africaines-caribeennes\"\u003erecipe kits\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI, assembly of 5 products from distinct brands\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e 5 products, see the list above\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains: peanuts (in PROFRUIT raw shelled peanuts), wheat gluten, soya and eggs (in JUMBO chicken stock), crustaceans (in NUMBER ONE whole dried and smoked shrimp). JUMBO chicken stock is made in a facility that also uses fish, crustaceans, celery and milk: traces may be present in this specific product.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"Default Title","offer_id":55397042979150,"sku":"NPIKIT-NDOLE-001","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kit-ndole-camerounais-authentique-plat-national-nkosi-agro.webp?v=1774105840"},{"product_id":"mbongo-tchobi-littoral-poudre-number-one-100g","title":"Mbongo Tchobi du Littoral ground NUMBER ONE, Cameroonian blend, 100 g","description":"\u003cp\u003eMbongo tchobi (or mbongo'o tchobi) is the iconic black sauce of the Bassa people, in the Littoral region of Cameroon. This NUMBER ONE bag contains the spice blend already roasted and ground, ready to pour directly into the sauce, with no roasting step needed. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is mbongo tchobi?\u003c\/h2\u003e\n\u003cp\u003eMbongo tchobi refers both to the dish, a black sauce with fish or meat, and to the blend of seeds that gives it its colour and smoky flavour. Bassa tradition combines several Cameroonian forest seeds: njansang (or akpi), pébé (Gabon nutmeg), the \"4 côtés\" and the mbongo spice itself, sometimes supplemented with grains of paradise depending on the family. Roasted then ground, they give this dark powder its woody, smoky, slightly bitter aroma. It is also spelled mbongo chobi or bongo tchobi. This powder version is already ready: unlike the whole grain version, it needs no roasting or pounding before cooking.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eFry onion, garlic and a little tomato, then stir in two to three tablespoons of the powder. Add your fish (traditionally smoked, catfish or mackerel) or your meat, cover with water and let it simmer until you get a thick, black sauce. Serve with plantain, cassava or white rice. The full method is on the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mbongo-tchobi-camerounais\"\u003eCameroonian mbongo tchobi recipe\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eTo bring back the fresher aroma of home roasting, the \u003ca href=\"\/en\/products\/mbongo-tchobi-du-littoral-en-grain-number-one-camerounais-100g\"\u003eNUMBER ONE whole grain version\u003c\/a\u003e is roasted and pounded just before cooking. \u003ca href=\"\/en\/products\/akpi-en-grain-cameroun\"\u003eNUMBER ONE whole akpi\u003c\/a\u003e strengthens the binding texture of the sauce, and our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-djansang-akpi-graine-camerounaise\"\u003edjansang (akpi) guide\u003c\/a\u003e details its use. The whole \u003ca href=\"\/en\/collections\/cuisine-camerounaise\"\u003eCameroonian cooking\u003c\/a\u003e range is gathered in a single collection.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g, powder (roasted and ground)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cameroon, Littoral region (Bassa tradition)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":59258815775054,"sku":"NK_298_47508253344078","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/OPTIMIZE_BACKUP_PRODUCT_Epice-Mbongo-moulu_07808468-df0e-48c0-a762-93f5dd95fe3f.webp?v=1775781602"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/collections\/nkosi-categorie-epicerie-afrique-centrale.jpg?v=1792344227","url":"https:\/\/www.nkosiagro.com\/en\/collections\/central-african-grocery-store.oembed?page=2","provider":"NKOSI.","version":"1.0","type":"link"}