{"id":2138,"count":2,"description":"African spices \u2013 Ancestral know-how in every pouch\nCooking 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.     \nTo start with, there are the classics used in sauces:\u2013 Akpi (djansang), with its rich texture and rounded flavor\u2013 Soumbala (sumbara, n\u00e9t\u00e9tou), fermented and powerful\u2013 Ogbono (ndo\u2019o, wild mango), which binds sauces and makes them thick\u2013 And of course, Cameroonian rondelles, instantly recognizable even with your eyes closed.\nNext come the aromatic spices, the ones that give a dish its true character:\u2013 P\u00e9b\u00e9 nuts, 4 c\u00f4t\u00e9s, yellow hiomi, cloves\u2013 Kankan, grains of paradise (essone), gnangnan, or tamarind paste\u2013 Mbongo Tchobi, used for the famous Cameroonian black sauce\u2013 Not forgetting ginger, ground or dried, always useful in the kitchen.\nFinally, this range also includes medicinal or aromatic leaves and powders:\u2013 Djeka, moringa (leaves, powder, or seeds), matembele, molokheya, fakoye,\u2013 And even rarer plants such as khamar\u00e9 (vetiver root) or hibiscus flowers (red or white bissap, whole or powdered).\nSome 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.\n\ud83d\uded2 Make your choice, open a pouch\u2026 and let African spices do the rest.","link":"https:\/\/kissafrica.fr\/en\/categorie-produit\/spices-peppers-and-chilies\/african-spices\/","name":"African Spices","slug":"african-spices","taxonomy":"product_cat","parent":2137,"meta":[],"menu_order":0,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Archives des African Spices - kissafrica<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kissafrica.fr\/en\/categorie-produit\/spices-peppers-and-chilies\/african-spices\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Archives des African Spices - kissafrica\" \/>\n<meta property=\"og:description\" content=\"African spices \u2013 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:\u2013 Akpi (djansang), with its rich texture and rounded flavor\u2013 Soumbala (sumbara, n\u00e9t\u00e9tou), fermented and powerful\u2013 Ogbono (ndo\u2019o, wild mango), which binds sauces and makes them thick\u2013 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:\u2013 P\u00e9b\u00e9 nuts, 4 c\u00f4t\u00e9s, yellow hiomi, cloves\u2013 Kankan, grains of paradise (essone), gnangnan, or tamarind paste\u2013 Mbongo Tchobi, used for the famous Cameroonian black sauce\u2013 Not forgetting ginger, ground or dried, always useful in the kitchen. Finally, this range also includes medicinal or aromatic leaves and powders:\u2013 Djeka, moringa (leaves, powder, or seeds), matembele, molokheya, fakoye,\u2013 And even rarer plants such as khamar\u00e9 (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. \ud83d\uded2 Make your choice, open a pouch\u2026 and let African spices do the rest.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kissafrica.fr\/en\/categorie-produit\/spices-peppers-and-chilies\/african-spices\/\" \/>\n<meta property=\"og:site_name\" content=\"kissafrica\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"CollectionPage\",\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/categorie-produit\\\/spices-peppers-and-chilies\\\/african-spices\\\/\",\"url\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/categorie-produit\\\/spices-peppers-and-chilies\\\/african-spices\\\/\",\"name\":\"Archives des African Spices - kissafrica\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/#website\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/categorie-produit\\\/spices-peppers-and-chilies\\\/african-spices\\\/#breadcrumb\"},\"inLanguage\":\"en-US\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/categorie-produit\\\/spices-peppers-and-chilies\\\/african-spices\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/home\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Spices, Peppers and Chilies\",\"item\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/categorie-produit\\\/spices-peppers-and-chilies\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"African Spices\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/\",\"name\":\"kissafrica\",\"description\":\"L&#039;Afrique en 1 clic\",\"publisher\":{\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/#organization\",\"name\":\"kissafrica\",\"url\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/kissafrica.fr\\\/wp-content\\\/uploads\\\/2024\\\/12\\\/cropped-cropped-logo-site.jpg\",\"contentUrl\":\"https:\\\/\\\/kissafrica.fr\\\/wp-content\\\/uploads\\\/2024\\\/12\\\/cropped-cropped-logo-site.jpg\",\"width\":512,\"height\":512,\"caption\":\"kissafrica\"},\"image\":{\"@id\":\"https:\\\/\\\/kissafrica.fr\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Archives des African Spices - kissafrica","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/kissafrica.fr\/en\/categorie-produit\/spices-peppers-and-chilies\/african-spices\/","og_locale":"en_US","og_type":"article","og_title":"Archives des African Spices - kissafrica","og_description":"African spices \u2013 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:\u2013 Akpi (djansang), with its rich texture and rounded flavor\u2013 Soumbala (sumbara, n\u00e9t\u00e9tou), fermented and powerful\u2013 Ogbono (ndo\u2019o, wild mango), which binds sauces and makes them thick\u2013 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:\u2013 P\u00e9b\u00e9 nuts, 4 c\u00f4t\u00e9s, yellow hiomi, cloves\u2013 Kankan, grains of paradise (essone), gnangnan, or tamarind paste\u2013 Mbongo Tchobi, used for the famous Cameroonian black sauce\u2013 Not forgetting ginger, ground or dried, always useful in the kitchen. Finally, this range also includes medicinal or aromatic leaves and powders:\u2013 Djeka, moringa (leaves, powder, or seeds), matembele, molokheya, fakoye,\u2013 And even rarer plants such as khamar\u00e9 (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. 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