{"title":"Okra, Ogbono, and Sauce Thickeners","description":"\u003cp\u003eIn African cooking, the sauce's texture matters as much as its flavour. Okra, ogbono (sioko), akpi and squash seed are used to bind, thicken and flavour. This collection brings together all the sauce thickeners available from NKOSI, whole or ground, from Cameroon to Nigeria and Mali.\u003c\/p\u003e\u003ch2\u003eRecognising the Main Thickeners\u003c\/h2\u003e\u003cp\u003eOkra powder gives the characteristic stringy texture of okra sauces and of Senegalese soupou kandia. Ogbono, also called sioko or dika, is the seed of the wild mango tree: ground, it strongly thickens Nigerian ogbono soup. Akpi (djansang) brings a more subtle thickening and a hazelnut note to Cameroonian sauces. Fakoye, dried jute leaf from Mali, thickens and flavours the sauces served with rice.\u003c\/p\u003e\u003ch2\u003eHow to Use Them\u003c\/h2\u003e\u003cp\u003eAlways dissolve the powder in a little warm water or broth before adding it, off the heat, then let it thicken over low heat without boiling. Allow one to two tablespoons for four people. To find out more: \u003ca href=\"\/en\/pages\/guide-gombo-sauce-bienfaits-cuisson\"\u003eokra guide\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/comment-incorporer-le-gombo-dans-un-plat\"\u003ehow to add okra to a dish\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-egusi-soup-nigeriane\"\u003eNigerian egusi soup recipe\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProducts That Go Well With Them\u003c\/h2\u003e\u003cp\u003eServe these sauces with \u003ca href=\"\/en\/collections\/farines-feculents-africains\"\u003eAfrican starches\u003c\/a\u003e (foufou, attiéké, gari), \u003ca href=\"\/en\/collections\/poissons-fumes-seches-dafrique\"\u003esmoked and dried fish\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/feuilles-sechees\"\u003edried leaves\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eWhat is the difference between okra and ogbono?\u003c\/h3\u003e\u003cp\u003eOkra is a green vegetable that is dried then ground, stringy and plant-based. Ogbono (sioko) is the seed of the wild mango tree: richer, more thickening and with a stronger flavour.\u003c\/p\u003e\u003ch3\u003eHow do you avoid lumps with okra powder?\u003c\/h3\u003e\u003cp\u003eDissolve the powder in a little warm water or broth off the heat, then pour it in a thin stream into the sauce while stirring, and let it thicken over low heat without boiling.\u003c\/p\u003e\u003ch3\u003eWhere can you buy okra powder and ogbono in France?\u003c\/h3\u003e\u003cp\u003eNKOSI sells okra powder, whole and ground ogbono, akpi and fakoye on nkosiagro.com, with free shipping from 39 € to a pickup point.\u003c\/p\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What is the difference between okra and ogbono?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Okra is a green vegetable that is dried then ground, stringy and plant-based. Ogbono (sioko) is the seed of the wild mango tree: richer, more thickening and with a stronger flavour.\"}}, {\"@type\": \"Question\", \"name\": \"How do you avoid lumps with okra powder?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dissolve the powder in a little warm water or broth off the heat, then pour it in a thin stream into the sauce while stirring, and let it thicken over low heat without boiling.\"}}, {\"@type\": \"Question\", \"name\": \"Where can you buy okra powder and ogbono in France?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"NKOSI sells okra powder, whole and ground ogbono, akpi and fakoye on nkosiagro.com, with free shipping from 39 € to a pickup point.\"}}]}\u003c\/script\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":"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":"sioko-entier-ogbono-tai-yat","title":"Whole sioko (Ogbono) NUMBER ONE, dried seed from Africa, 100 g","description":"\u003cp\u003eNUMBER ONE whole sioko, also known as ogbono, is a dried seed of \u003cem\u003eIrvingia gabonensis\u003c\/em\u003e, the wild mango tree of West and Central Africa. Ground and then mixed into a little hot oil or stock, it thickens and binds Nigerian ogbono soup, served with fufu or pounded yam. 100 g bag.\u003c\/p\u003e\u003ch2\u003eWhat is sioko (ogbono)?\u003c\/h2\u003e\u003cp\u003eThe seed of the wild mango tree's fruit (\u003cem\u003eIrvingia gabonensis\u003c\/em\u003e), dried whole. It goes by several names depending on the country: ogbono or agbono in Igbo, apon or oro in Yoruba (Nigeria), sioko or sioko kplè in Côte d'Ivoire, kaklou in some regions of Côte d'Ivoire, ndo'o or dika in Cameroon and Gabon, assrokouin in Benin. Once ground, the seed releases a mucilage that gives sauces a thick, smooth and slightly stringy texture, with no flour or starch needed.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eDry the seeds if they are damp (a light pass in a dry pan makes grinding easier), then grind them in a blender or mill and sift the resulting powder to remove any residue. Mix the powder into a little hot oil or stock, then stir it gradually into your sauce until you reach the desired stringy texture. Ogbono soup is made with meat, smoked fish, dried shrimp and green leaves, and served with fufu, pounded yam, gari or rice.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eWith \u003ca href=\"\/en\/products\/gari-blanc-1-kg-tantie\"\u003eTANTIE white gari\u003c\/a\u003e or \u003ca href=\"\/en\/products\/foufou-de-manioc-afrique-exotica\"\u003eEXOTICA cassava fufu\u003c\/a\u003e as a side, and the other thickeners in the \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra, ogbono and sauce thickeners\u003c\/a\u003e section. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-soupe-ogbono-nigeriane\"\u003eogbono soup guide\u003c\/a\u003e gives the step-by-step recipe on the blog.\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\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e whole ogbono seeds (\u003cem\u003eIrvingia gabonensis\u003c\/em\u003e).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list; check the bag for any possible traces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e West Africa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place, away from light and humidity.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55167112479054,"sku":"NK_682380332","price":6.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sioko-entier-ogbono-tai-yat-nkosi-agro.webp?v=1774103435"},{"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":"fakoye-en-poudre-afrique-number-one","title":"NUMBER ONE Fakoye Powder, dried and ground jute leaves, 300 g","description":"\u003cp\u003eFakoye is a powder made from garden jute leaves, dried then ground. It gives its name to fakoye sauce, a dish from northern Mali, from the Gao region, served with rice and meat. 300 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is jute mallow (corète)?\u003c\/h2\u003e\n\u003cp\u003eA garden plant, \u003cem\u003eCorchorus olitorius\u003c\/em\u003e, also called jute mallow or Jew's mallow. Its leaves make sauces smooth and slightly stringy, like okra. It is also cooked in Egypt, the Levant and the Maghreb, under the name mloukhiya. Not to be confused with lalo, a powder made from baobab leaves, another plant also used to thicken sauces.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare fakoye sauce?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eBrown the meat, mutton or beef, with onion and garlic, cover with water and leave to simmer.\u003c\/li\u003e\n\u003cli\u003eMix three to four tablespoons of powder into a little water to avoid lumps, then pour it into the pot while stirring.\u003c\/li\u003e\n\u003cli\u003eLeave to simmer over low heat until the sauce turns green and coats the back of a spoon. Serve over white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/blogs\/culture-africaine\/fakoye-guide-feuille-sechee-mali\"\u003efakoye guide\u003c\/a\u003e details the recipe on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith soumbala and dried fish, which some families add to the sauce. The other sauce thickeners, okra and lalo, are in the \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra and sauce thickeners\u003c\/a\u003e department.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distribution: Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 300 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e dried and ground garden jute leaves\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared; check the bag for any possible traces\u003c\/li\u003e\n\u003cli\u003e\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":"300g","offer_id":55174997180750,"sku":"NK_864191366","price":9.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/fakoye-en-poudre-afrique-number-one-nkosi-agro.webp?v=1774103708"},{"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":"kpele-poudre-number-one","title":"Kpele powder NUMBER ONE, ground dried leaves, 100 g","description":"\u003cp\u003eKpele powder NUMBER ONE is made from dried kpele, already finely ground. In West Africa, it is used to bind and thicken simmered sauces, in the same way as gombo or lalo. 100 g pouch.\u003c\/p\u003e\n\u003ch2\u003eWhat is kpele powder?\u003c\/h2\u003e\n\u003cp\u003eKpele is a traditional West African ingredient, sold by NUMBER ONE as a powder or as whole dried leaves. It belongs to the family of sauce thickeners, such as gombo, lalo (baobab leaves) or fakoye (jute leaves), without being any of these products: NKOSI sells each one separately.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eDilute a small amount of powder in a little water or hot broth, to avoid lumps.\u003c\/li\u003e\n\u003cli\u003eAdd this mixture to your sauce at the end of cooking.\u003c\/li\u003e\n\u003cli\u003eStir until you get the desired thickened consistency: a small dose is enough to thicken a sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eKpele powder goes with foutou, rice and simmered meat or fish dishes.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFind other West African sauce thickeners in the \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eGombo, Ogbono and Sauce Thickeners\u003c\/a\u003e collection, or the unground version with \u003ca href=\"\/en\/products\/kpele-entier\"\u003eNUMBER ONE whole kpele\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 (distributed by: Tai Yat)\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 dried kpele, ground into a fine powder\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 keep dry, away from light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998327630,"sku":"NK_655663949","price":4.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kpele-poudre-number-one-nkosi-agro.webp?v=1774104072"},{"product_id":"kpele-entier","title":"Whole kpele NUMBER ONE, dried West African leaves, 100 g","description":"\u003cp\u003eWhole kpele NUMBER ONE comes as dried leaves, sold unground. In West Africa, it is used to bind and thicken simmered sauces, in the same way as gombo or lalo. 100 g pouch.\u003c\/p\u003e\n\u003ch2\u003eWhat is kpele?\u003c\/h2\u003e\n\u003cp\u003eKpele is a traditional West African ingredient, sold by NUMBER ONE as whole dried leaves or as a powder. It belongs to the family of sauce thickeners, such as gombo, lalo (baobab leaves) or fakoye (jute leaves), without being any of these products: NKOSI sells each one separately.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eSoak or boil the dried leaves to soften them.\u003c\/li\u003e\n\u003cli\u003ePound or blend them to the desired consistency.\u003c\/li\u003e\n\u003cli\u003eStir into your sauce at the end of cooking, until you get the desired thickened texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eKpele goes with foutou, rice and simmered meat or fish dishes.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFind other West African sauce thickeners in the \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eGombo, Ogbono and Sauce Thickeners\u003c\/a\u003e collection, or the already-ground version with \u003ca href=\"\/en\/products\/kpele-poudre-number-one\"\u003eNUMBER ONE kpele 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 NUMBER ONE (distributed by: Tai Yat)\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 dried kpele, whole (unground)\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 keep dry, away from light, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998360398,"sku":"NK_332403659","price":4.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kpele-entier-nkosi-agro.webp?v=1774104094"},{"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":"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":"potasse-cataleya","title":"Food-Grade Potash CATALEYA (kanwa, akanwu), 100 g","description":"\u003cp\u003eFood-grade potash is an alkaline mineral salt used in West African cooking to tenderise okra, leafy greens and beans, and to give sticky sauces their texture. In Nigeria, it is called kanwa in Hausa, akanwu in Igbo, kaun in Yoruba. It is not a seasoning: it acts on texture, not on taste. CATALEYA 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is cooking potash?\u003c\/h2\u003e\n\u003cp\u003eIt is a mineral of the carbonate family, harvested from natural deposits or obtained from leached plant ashes depending on the region: its exact composition therefore varies from one origin to another. Whitish to light brown, it dissolves in water. Its role is that of a tenderiser: in the cooking water, it softens the fibres of vegetables and the skin of legumes.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDissolve a pinch of potash in a little water, then pour this water into the pot.\u003c\/li\u003e\n\u003cli\u003eIn an okra sauce or a leaf sauce (cassava leaves, ewedu, Guinea sorrel), it tenderises the vegetables, keeps their green colour and enhances the sticky texture.\u003c\/li\u003e\n\u003cli\u003eWith beans and black-eyed peas, it shortens the cooking time: this is the usual step for moin moin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA pinch is enough: it is a concentrated product, never to be measured with a spoon.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/poudre-de-gombo-frais-gbamougou\"\u003eCATALEYA okra powder\u003c\/a\u003e, \u003ca href=\"\/en\/products\/feuille-de-manioc-sechee-number-one\"\u003eNUMBER ONE dried cassava leaves\u003c\/a\u003e and \u003ca href=\"\/en\/products\/cornilles-1-kg-legumor\"\u003eLEGUMOR black-eyed peas\u003c\/a\u003e for moin moin. On the blog: the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-moin-moin-nigerian\"\u003emoin moin\u003c\/a\u003e recipe. We also sell \u003ca href=\"\/en\/products\/potasse-number-one\"\u003eNUMBER ONE food-grade potash\u003c\/a\u003e, another brand for the same use. The whole range: \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra, ogbono and sauce thickeners\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, distributed in France by Tai Yat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNature:\u003c\/strong\u003e alkaline mineral salt (cooking potash), with 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\u003eStorage:\u003c\/strong\u003e in a dry place, away from direct sunlight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003ePotash is used in pinches, dissolved, never with a spoon. It is a mineral salt: if you need to watch your salt intake or have kidney disease, ask your doctor for advice before using it. Keep the bag out of the reach of children.\u003c\/p\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":55174999376206,"sku":"NK_447863080","price":3.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/potasse-cataleya-nkosi-agro.webp?v=1774104433"},{"product_id":"potasse-number-one","title":"Food-Grade Potash NUMBER ONE (kanwa, akanwu), 100 g","description":"\u003cp\u003eFood-grade potash is an alkaline mineral salt used in West African cooking to tenderise okra, leafy greens and beans, and to give sticky sauces their texture. In Nigeria, it is called kanwa in Hausa, akanwu in Igbo, kaun in Yoruba. It is not a seasoning: it acts on texture, not on taste. 100 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is cooking potash?\u003c\/h2\u003e\n\u003cp\u003eIt is a mineral of the carbonate family, harvested from natural deposits or obtained from leached plant ashes, depending on the region: its exact composition therefore varies from one origin to another. Whitish to light brown, it dissolves in water. Its role is that of a tenderiser: in the cooking water, it softens the fibres of vegetables and the skin of legumes.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDissolve a pinch of potash in a little water, then pour this water into the pot.\u003c\/li\u003e\n\u003cli\u003eIn an okra sauce or a leaf sauce (cassava leaves, ewedu, Guinea sorrel), it tenderises the vegetables, keeps their green colour and enhances the sticky texture.\u003c\/li\u003e\n\u003cli\u003eWith beans and black-eyed peas, it shortens the cooking time: this is the usual step for moin moin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA pinch is enough: it is a concentrated product.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/poudre-de-gombo-frais-gbamougou\"\u003eCATALEYA okra powder\u003c\/a\u003e and \u003ca href=\"\/en\/products\/sioko-ogbono-moulu-number-one\"\u003eNUMBER ONE ground ogbono\u003c\/a\u003e for sticky sauces, \u003ca href=\"\/en\/products\/feuille-de-manioc-sechee-number-one\"\u003eNUMBER ONE dried cassava leaves\u003c\/a\u003e, \u003ca href=\"\/en\/products\/cornilles-1-kg-legumor\"\u003eLEGUMOR black-eyed peas\u003c\/a\u003e for moin moin. On the blog: the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-moin-moin-nigerian\"\u003emoin moin\u003c\/a\u003e recipe. The whole range: \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra, ogbono and sauce thickeners\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, distributed in France by Tai Yat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNature:\u003c\/strong\u003e alkaline mineral salt (cooking potash), with 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\u003eStorage:\u003c\/strong\u003e in a dry place, in a closed jar: it is sensitive to humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003ePotash is used in pinches, dissolved, never with a spoon. It is a mineral salt: if you need to watch your salt intake or have kidney disease, ask your doctor for advice before using it. Keep the bag out of the reach of children.\u003c\/p\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174999441742,"sku":"NK_846151786","price":3.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/potasse-number-one-nkosi-agro.webp?v=1774104442"},{"product_id":"sioko-ogbono-moulu-number-one","title":"Ground sioko (Ogbono) NUMBER ONE, Irvingia gabonensis seed powder, 100 g","description":"\u003cp\u003eSioko, better known internationally as ogbono, is the dried and then ground seed of Irvingia gabonensis, a tree from West and Central Africa also called the wild mango tree. Its powder thickens traditional sauces and soups, giving them a binding texture similar to that of okra. 100 g bag.\u003c\/p\u003e\u003ch2\u003eWhat is sioko (ogbono)?\u003c\/h2\u003e\u003cp\u003eThe same seed has different names depending on the country and language. In Côte d'Ivoire, in the west-central part of the country, it is called sioko or siôkô, also kplé or kakrou: it is the base of the traditional siôkô sauce. In Nigeria, it is ogbono or agbono in Igbo, apon in Yoruba. In Cameroon, it is called andok or ando'o among the Ewondo and Boulou, ndoka among the Bassa. In Benin and Togo, the same seed is used to prepare assrokouin sauce. In French, it is also known as dika, odika or wild mango. Raw, the kernel has a mild, slightly sweet taste; dried and then ground, it releases a mucilage that makes sauces stringy and smooth, with a mild, earthy flavour.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eFor ogbono soup, first mix the powder into a little hot oil or stock, to avoid lumps, before adding it to the pot with meat, smoked fish or dried shrimp. Add it gradually, stirring, until you reach the desired binding texture. It is then used to coat fufu, pounded yam or gari.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003e\u003ca href=\"\/en\/products\/sioko-entier-ogbono-tai-yat\"\u003eNUMBER ONE whole ogbono\u003c\/a\u003e is a good choice if you prefer to grind the seed yourself when cooking. Okra, another sauce thickener, is in the \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra, ogbono and sauce thickeners\u003c\/a\u003e section. To serve the soup, \u003ca href=\"\/en\/products\/foufou-de-manioc-afrique-exotica\"\u003eEXOTICA cassava fufu\u003c\/a\u003e is the traditional starchy side. The blog details the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-soupe-ogbono-nigeriane\"\u003erecipe for Nigerian ogbono soup\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 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried and ground Irvingia gabonensis seeds (sioko, ogbono)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens (Irvingia gabonensis is not a regulated tree nut); check the bag for any possible traces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e West and Central Africa (exact country to be confirmed on the bag received)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light and heat, bag well resealed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174999802190,"sku":"NK_989156028","price":6.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sioko-ogbono-moulu-number-one-nkosi-agro.webp?v=1774104548"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/collections\/poudre-de-gombo-frais-gbamougou-nkosi-agro.webp?v=1788727871","url":"https:\/\/www.nkosiagro.com\/en\/collections\/gombo-et-liants-a-sauce.oembed","provider":"NKOSI.","version":"1.0","type":"link"}