Gnangnan seeds are a small whole dried bitter eggplant, a signature condiment of Côte d'Ivoire cuisine where it is also called niania. It is boiled then crushed to flavour and thicken traditional sauces. This bag contains 100 g.
What is gnangnan?
Gnangnan is the fruit of a small wild African eggplant (genus Solanum), the size of a marble, light green to yellow when fresh. Dried, it turns brown and keeps whole, as here, or ground into powder. Its taste is distinctly bitter and vegetal.
How to prepare it?
Rinse the dried seeds, then boil them in water or directly in a tomato sauce until they soften, about 20 to 30 minutes. Then crush them to release their flavour and thicken the preparation. Gnangnan goes into gouagouassou sauce (a Baoulé specialty), n'tro sauce or the classic gnangnan sauce, with smoked fish, tomato and onion. It goes with rice, attiéké, foutou or placali.
What to pair it with?
The same product also comes already ground, ready to sprinkle: ground gnangnan. Traditional gnangnan sauce is often paired with THE LIONS djansang (akpi) seeds. Our gnangnan guide details its preparation, and you will find more products in Ivorian cuisine.
Product information
- Brand: NKOSI
- Volume: 100 g, whole dried seeds
- Ingredients: gnangnan (small African bitter eggplant) dried, whole. Check the exact composition on the label of the product received.
- Allergens: refer to the label of the product received.
- Origin: Côte d'Ivoire
- Storage: in an airtight container, away from light and humidity, in a cool, dry place.
