NUMBER 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.
What is Akpi-Kablè foufou chilli?
Akpi is the seed of the tree Ricinodendron heudelotii, 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.
How to use it?
Traditionally, 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.
What to pair it with?
It goes with RACINES foufou, cassava flour, or the complete foufou kit. For akpi alone, whole or ground, see THE LIONS ground Bafia djansang / AKPI and our djansang (akpi) guide. The whole Cameroonian cuisine range is gathered in one collection.
Product information
- Brand: NUMBER ONE
- Net weight: 100 g
- Origin: Cameroon
- Allergens: refer to the label of the product received
- Storage: in an airtight container, away from light, heat and moisture
