AWAFI MILL Akpi Seeds 250g | Djansang | Njangsa | Ricinodendron heudelotii

AWAFI MILL Akpi Seeds are whole Ricinodendron heudelotii kernels traditionally used in West and Central African cuisine. Also known as Djansang, Njangsa, Njansang and Essessang, these naturally oil rich kernels can be lightly toasted and then ground or pounded before adding to soups, stews, sauces, fish broth and other cooked dishes. Carefully selected and packed without additives or preservatives.

• Scientific Name: Ricinodendron heudelotii | Whole Akpi kernels traditionally used in West and Central African cuisine | Naturally rich texture suitable for traditional cooking
• Also Known As: Akpi | Djansang | Njangsa | Njansang | Essessang | Wama | Traditional names may vary by country and region
• Traditional Culinary Use: Commonly ground or pounded and added to soups | stews | sauces | fish broth and other cooked dishes to add body and a rich nutty character
• How to Use: Lightly toast if preferred | then grind or pound into a fine paste or powder | add gradually while cooking soups | stews | sauces | rice dishes | fish or meat recipes
• AWAFI MILL Quality: Carefully selected whole Akpi seeds | packed without additives | artificial colours or preservatives | store in a cool and dry place after opening