African Spices

African spices – Ancestral know-how in every pouch
Cooking African food is not just about following a recipe. It is about smelling an aroma as soon as you open a pouch, recognizing a flavor at the first bite, and rediscovering gestures passed down through generations. In this selection, you will find African spices in whole, ground, or leaf form, all sourced from across West and Central Africa.
To start with, there are the classics used in sauces:– Akpi (djansang), with its rich texture and rounded flavor– Soumbala (sumbara, nététou), fermented and powerful– Ogbono (ndo’o, wild mango), which binds sauces and makes them thick– And of course, Cameroonian rondelles, instantly recognizable even with your eyes closed.
Next come the aromatic spices, the ones that give a dish its true character:– Pébé nuts, 4 côtés, yellow hiomi, cloves– Kankan, grains of paradise (essone), gnangnan, or tamarind paste– Mbongo Tchobi, used for the famous Cameroonian black sauce– Not forgetting ginger, ground or dried, always useful in the kitchen.
Finally, this range also includes medicinal or aromatic leaves and powders:– Djeka, moringa (leaves, powder, or seeds), matembele, molokheya, fakoye,– And even rarer plants such as khamaré (vetiver root) or hibiscus flowers (red or white bissap, whole or powdered).
Some of these spices are used every day. Others are reserved for festive dishes or very specific sauces. But they all share one thing in common: they carry a story, a place of origin, and a way of cooking.
🛒 Make your choice, open a pouch… and let African spices do the rest.