TABLE OF CONTENTS
Best Cameroonian Spice Types
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.
Poivre de penja is a traditional type of pepper originating from the Moungo and Koupé Manengouba regions in Cameroon. The spice comes from the berries of Piper nigrum, a plant with a pungent and intense flavor. The pepper varieties are green, black, white, and red.
The peppercorns vary in size from small to medium and large. The aromas are woody, musky, and heavy, while the aromas are warm and spicy. The green pepper has an aroma of pepper and herbs, the black pepper has an intense aroma and pungent flavor, the white pepper has strong aromas and astringent and pungent flavors, while the red pepper is also pungent, intense, and astringent.
Hiomi powder is a spice extracted from the bark of the garlic tree, commonly used in Cameroon and the Democratic Republic of Congo as an ingredient in various stews and sauces. It is often powdered and added to dishes for a unique, spicy flavor.
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.
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