Njangsa

Njangsa
Njansang is widely traded in Central and West Africa
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Malpighiales
Family:	Euphorbiaceae
Subfamily:	Crotonoideae
Tribe:	Ricinodendreae
Genus:	Ricinodendron
Species:	R. heudelotii
Binomial name
Ricinodendron heudelotii (Baill.) Heckel
Subspecies
R. heudelotii heudelotii R. heudelotii africanum

The term Njangsa refers to the oily seeds of a tree, Ricinodendron heudelotii, found in tropical West Africa. It is also known as Munguella (Angola), Essessang (Cameroon), Bofeko (Zaire), Wama (Ghana), Okhuen (Nigeria), Kishongo (Uganda), Djansang, Essang, Ezezang and Njasang. Two varieties of the tree species are recognized R. heudelotii var. heudelotii in Ghana and R. heudelotii var. africanum in Nigeria and Westwards. Ricinodendron heudelotii trees produce a fruit that are typically 2-3 lobed and contain 2 cells in which the seeds lie. These seeds are red-brown to black in colour, rounded and some 1 cm in diameter. The seeds are oily in texture and can be bought either raw or dried. They have an odour reminiscent of oily chocolate, but their flavour is truly unique: subtly aromatic with a mild bitter aftertaste.

Trunk of a Njangsa tree

As well as the seed form the spice is also sold in African markets rolled into sausage shapes. Here the oily seeds are pounded in a pestle and mortar, shaped by hand before being sun-dried. This spice is used either as a thickener for West African 'soups' (stews) or it's used as a flavouring for rice.

Use in cuisine

The whole seeds are pounded in a pestle and mortar and added as a thickener to West African 'soups' (stews). The prepared seeds (either pounded in a pestle and mortar or the prepared form from markets) are steamed and then crumbled into rice as a flavouring.

References

• Celtnet Spice Guide [1] (accessed July 19, 2007)

External links

• Recipe for West African 'Dry Rice with Fish' incorporating Njangsa
• Ricinodendron heudelotii page on WikiSpecies

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