Njansang, Djansang, Akpi
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.