Akpi (Djansang)

Djansang nuts come from a fast-growing tree of the forest peoples of West and Central Africa. The nuts are used as a flavouring and thickener in sauces and fish or meat broths. The taste is very strong and similar to peanuts. Djansang has a delicious flavour with a warm, aromatic taste. It contains fat, lipids, protein and calcium.

Cooking instructions:

Djansang is eaten cooked. It is recommended to add it at the last moment of cooking; this allows to keep the maximum of flavours and aromas. It is ground or patted before adding it to the cooking process. Djansang is generally used to thicken soups, concoct sauces, meat or fish broths.  In Cameroon, for example, Djansang is often used to season broths made with mâchoiron (Arius africanus). When a sauce is very light, Djansang is also used to thicken it in addition to seasoning it. The seeds can also be used to make a sauce like a peanut sauce. Some recipes roast them before making a paste and sauce.

Health benefits:

Djansang, scientifically called Ricinodendron heudelotii, is said to be valued for its medicinal properties and used as a remedy for constipation, dysentery, eye infections and infertility in women. It is also an antidote. It is known for its anti-oxidant and ovulation-inducing properties in the treatment of female infertility.