Botanical Name: Ricinodendron heudelotii
Also Called: Akpi Seeds, Djansang
Njangsa is a unique ingredient deeply rooted in the culinary traditions of West and Central Africa. It’s celebrated for its nutty flavor, aromatic depth, and versatility in enhancing a wide range of dishes. Its rich flavor profile and cultural significance make it a cherished ingredient in African kitchens.
Njangsa seeds are small, round, and golden-brown, with a hard outer shell that encases their flavorful core. When ground or crushed, the seeds release a distinct nutty aroma with subtle hints of earthiness and spice. Their flavor is often compared to a combination of hazelnuts and mild pepper, making them a versatile seasoning for both savory and rich dishes.
In traditional African cooking, njangsa is a key ingredient in soups, stews, and sauces, where its nutty richness adds depth and body to the dish. It is commonly used in dishes like Egusi soup, enhancing the texture and flavor alongside leafy greens and proteins. In Cameroon and Nigeria, njangsa is often paired with smoked fish, meats, or vegetables, enriching the dish with its robust, aromatic character.
The seeds are typically roasted or lightly toasted before being ground into a fine powder or paste, intensifying their nutty flavor. This preparation allows njangsa to blend seamlessly into recipes, acting as both a thickening agent and a flavor enhancer.