Cameroonian 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.
What is djansang?
It 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.
How to use it?
- Dry-toast the seeds for a few minutes in a pan, until they smell fragrant.
- Crush them or blend them with a little water, to obtain a smooth paste.
- Add this paste to the sauce 10 to 15 minutes before the end of cooking: it thickens it and makes it velvety.
Allow 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.
What to pair it with?
To save time: ground djansang THE LIONS, already in powder form. Spices for Cameroonian sauces: whole rondelle BOUBA and mbongo tchobi NUMBER ONE. On the Ivorian side: ground gnangnan. On the blog: the djansang guide and the recipe for kedjenou. The full range: Cameroonian cuisine.
Product information
- Brand: THE LIONS
- Content: 100 g bag, whole seeds
- Ingredient: djansang seeds (Ricinodendron heudelotii)
- Allergens: none of the 14 allergens that must be declared, by nature
- Storage: in a cool, dry place, in a closed jar
