Njangsa

Ricinodendron heudelotii

spice · nuts & seeds

Small seeds, toasted and pounded, tasting of hazelnut and pepper, which thicken Cameroonian sauces.

Origin

Central and West Africa

Season (United States)

all year round

Preparation

The seeds are bought shelled; they are dry-roasted for a few minutes, then pounded and stirred into the sauce, where they cook.

Did you know?

You have to crack a very hard shell to free its small yellow kernels.