Djansang

Njansa is a spice native to tropical Africa, used in West and Central African cuisine, particularly in countries like Cameroon, Nigeria, Ivory Coast, and Ghana. The spice comes from the seeds of a tree scientifically named Ricinodendron heudelotii.

The njansa tree produces a fruit that, when ripe, splits open to reveal an inner seed. This seed is typically dried in the sun and can be used whole, crushed, or ground as a flavoring in a variety of dishes. Njansa seeds have a flavor profile that can be described as a mix of nutty, spicy, and bitter.

They are often used in soups, stews, and sauces to add a unique depth of flavor. They're also sometimes combined with other spices to create unique blends for various recipes. Additionally, the seeds have a high oil content and can be processed to extract edible oil.

Beyond their culinary uses, njansa seeds are also known for their medicinal properties in traditional African medicine.