The Djansang Akpi seed are pounded in a pestle & mortar and added as a thickener to soups (stews). The prepared seeds (either pounded in a pestle and mortar or the prepared form markets) are steamed and then crumbled into rice as a flavoring. An edible oil is extracted from the seeds and a paste made by crushing dried kernels is sometimes used as a thickening agent for soups and stews.
- It is used to cure various diseases as cough, malaria, yellow fever, stomach pain, rheumatism etc. Other characteristics are aphrodisiac and anti-inflammatory properties. Seed husk and latex, leaf decoction and sap are also used to treat divers illnesses.
- Used for cooking.
- Soup thickener.
- Net Weight 4oz.
- Product of Cameroon.
History: The term Njangsa refers to the oily seeds of a tree, Ricinodendron heudelotii, found in tropical West Africa. These seeds are red-brown to yellow, rounded and some 1cm in diameter. The seeds are oily in texture and can be bought either raw or dried. They have an odor reminiscent of oily chocolate, but their flavor is truly unique: subtly aromatic with a mild bitter aftertaste.
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