Common Name: Njangsa Seeds

Alternate Names include Akpi, Djansang, and Essessang.

Scientific Name: Ricinodendron heudelotii

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Njangsa trees are found all across the African continent. However, the oily seeds appear most often in West and Central Africa cuisine, especially in Cameroon, where locals have harvested them for food and medicine since prehistoric times.

The seeds are a traditional thickener for soups and stews, and pressed for a flavorful oil. They were sometimes traded locally across villages, but never entered the European spice trade, and they remained relatively unknown outside Africa.

Recently, Njangsa seeds have gained more recognition due to the African diaspora and the curiosity of culinary explorers.

Interesting Facts:

Uses: Njangsa seeds are used as a thickening agent and flavoring in soups and stews.

Selection & Storage: The seeds should be golden to dark brown with a smooth, hard shell. Buy from reputable African markets or specialty spice suppliers for the best quality.

Store in an airtight container in a cool, dark place, as the natural oils are prone to rancidity when exposed to light, heat, or air.

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