Ground gnangnan is the powder of a small dried bitter eggplant, a signature condiment of Côte d'Ivoire cuisine where it is also called niania. It is added in small amounts to sauces to give them body and a characteristic bitterness. 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. In Côte d'Ivoire, it is also called niania or pea eggplant. Dried then ground into powder, it keeps a distinctly bitter, vegetal taste.
How to use it?
Sprinkle in a small amount, about half a teaspoon to start, directly into your sauces while cooking: gnangnan sauce, palm nut sauce, peanut sauce, fish broth. Taste before adding more, as its bitterness is concentrated. Unlike gnangnan seeds, the powder needs no soaking or precooking.
What to pair it with?
The same product also comes as whole seeds: gnangnan seeds, to cook then crush yourself. Traditional gnangnan sauce is often paired with THE LIONS djansang (akpi) seeds, another common Ivorian condiment. Our gnangnan guide details its use, and you will find more products in Ivorian cuisine.
Product information
- Brand: NKOSI
- Volume: 100 g, powder
- Ingredients: gnangnan (small African bitter eggplant) dried, ground. 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.
