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The njansang is a seed of the tree of the same name. Not only is a high quality oil extracted from it, but the nutritious grains are used as spices, especially in West and Central Africa. The consistency is reminiscent of the macadamia nut, a unique and aromatic taste.
The akpi is contained in the kernel of the fruit. It is harvested when the tree drops the ripe fruit in September and October. The fruit remains on the ground until the flesh has ripened to the point where the stones can easily escape. Bleaching makes it easier to open the seeds. We let the seeds dry in the sun and crush them into powder. This procedure keeps the spices for several years. Akpi is mainly used to season and thicken sauces, soups and fish stock.
Cooking recipe for Mbongo Tchobi
This recipe is one of my Cameroonian family's favourite dishes, and I haven't forgotten it.
- Take fish, clean it and cut it into pieces, salt it lightly with cooking salt.
In a pot or pan, grill the spices like: 4 sides, slices, njansang, then crush everything and add garlic, ginger, white pepper, pigment, some onion, green spices and tomato. - Mix the fish with the crushed spices in a pot and add mbongo powder.
- Put another pot on the fire or a pan in which you heat the oil of your choice and fry the onions, which you add to the pot that is already on the fire.
- Cook on a low flame for 30 to 40 minutes, adding a little water.
Enjoy your meal!