NUMBER ONE whole akpi seeds are the dried seed of Ricinodendron heudelotii, roasted then ground to thicken and flavour Central African sauces, especially Cameroonian ndolé. 100 g bag.
What is akpi?
Akpi, also called djansang or ndjansang in Cameroon, is the kernel extracted from the seed of Ricinodendron heudelotii, 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.
How to use it?
- Dry-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.
- Grind them in a mortar or blender, alone or with a little water, tomato or onion, until you get a paste.
- Stir 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.
The djansang (akpi) guide covers its use and dosage in detail on the blog.
What to pair it with?
NKOSI also offers THE LIONS whole djansang seeds and THE LIONS ground Bafia djansang, already ground. Find other condiments in the African and Caribbean spices and condiments section.
Product information
- Brand: NUMBER ONE (distribution: TAI)
- Net weight: 100 g
- Product: whole akpi seeds (Ricinodendron heudelotii)
- Allergens: none of the 14 regulated allergens; check the label for possible traces
- Average nutritional values: about 31 g of protein and 45 g of fat per 100 g (composition of the seed)
- Storage: in a dry place, away from light, in an airtight container
