Pebe
(Penja nut, African nutmeg)
Pebe is a spice used in certain West and Central African cuisines, particularly in Cameroon.
This spice is the seed of the Ricinodendron heudelotii tree, the same tree that produces njansa seeds. However, pebe seeds are different from njansa seeds. They are bigger, flatter, and darker. Their taste is different as well, often described as being more aromatic, with a slightly sweet, nutty flavor.
Pebe seeds are typically roasted and ground before use, and they are a common ingredient in traditional Cameroonian dishes such as ndolé and eru.
Part of
Kondre
Kondre is one of the two national dishes of Cameroon, consisting of platains, tomatoes, onions, spices, and meat such as beef, goat, chicken, or pork. Originally from ... Read more
Ndolé
Ndolé is one of the two national dishes of Cameroon, traditionally made with boiled bitterleaf, peanuts, and melon seeds. Seasoned with spices and hot oil, ndol&... Read more
