Ricinodendron heudelotii

Product Details

Description
Djansang nuts come from a fast-growing tree of the forest people of West and Central Africa. These nuts are used as a flavoring and thickener in fish or meat sauces and broths. Their taste is very strong and similar to peanuts. Djansang has a delicious flavor with an aromatic and warm taste. It contains fats, lipids, proteins and calcium.

Cooking mode :

Djansang is eaten cooked. It is recommended to add it at the last moment of cooking; this allows you to preserve as many flavors and aromas as possible. It is ground or reduced to pieces before adding it to cooking. Djansang is generally used to thicken soups, concoct sauces, meat or fish broths. In Cameroon, for example, Djansang is often used to season broths with chew (Arius africanus). When a sauce is very light, Djansang is also used to thicken it in addition to seasoning it. The seeds can also be used to make a sauce such as peanut sauce. Some recipes grill them before turning them into a paste and making a sauce.

Health virtues:

Djansang, scientifically called Ricinodendron heudelotii, is said to be appreciated for its medicinal properties and used as a remedy for constipation, dysentery, eye infections and female sterility. It is also an antidote. It is renowned for its anti-oxidant and ovulation-inducing properties in the treatment of female infertility.