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Cameroonian grocery online: ndolé, djansang and mbongo tchobi
Cameroonian cooking owes a lot to its seeds and barks: they are roasted, pounded and used to thicken ndolé, mbongo tchobi or pistachio sauce. This shelf brings them together, from the Littoral region to the Far North.
On this shelf
- NUMBER ONE dried ndolé leaves: rehydrate them, then blanch them to soften their bitterness.
- THE LIONS ground Bafia djansang, or whole seeds: the seed that thickens sauces and gives them a nutty taste.
- NUMBER ONE Littoral mbongo tchobi: the ready roasted and ground blend for the black sauce of the Bassa people.
- BOUBA ground Maroua pistachio: ground squash seeds, the egusi of pistachio sauce.
- NKOSI essèssè (four-sided pod) and BOUBA rondelle du nord, the bobimbi with a garlic-like aroma: two spices for sauces and slow-cooked soups.
- Yellow sauce seasoning: the spices and barks for taro with yellow sauce, the achu of the North-West.
Recipes and kits to go with it
The Cameroonian ndolé kit brings together the grocery part of the national dish, dried shrimps included; you add the meat or fish and the onions. On the blog: ndolé, mbongo tchobi, koki, djoumblé sauce and our guide to djansang.
Frequently asked questions
Are djansang and akpi the same seed?
Yes. It is the kernel of Ricinodendron heudelotii, a large tree of the African forests: djansang or njansang in Cameroon, akpi in Côte d’Ivoire. Roasted and then pounded, it binds sauces and gives them a nutty taste with a hint of bitterness.
How do you soften the bitterness of ndolé?
Rehydrate the dried leaves, then blanch them before cooking: that is what softens their bitterness. The rest, with peanut paste and shrimps, is in our ndolé recipe.
Where can I find Cameroonian spices online?
Right here: order online and we prepare your parcel in Rungis within 24 to 72 hours. It arrives in 2 to 3 working days in France, and in 3 to 4 working days in the ten other European countries we deliver to.
