Barramundi fish stew with rice

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 flavouring in a variety of dishes. Jansa seeds have a flavour profile that can be described as a mix of nutty, spicy, and bitter. They are often used in soups, stews, and sauces to add a unique depth of flavour. They're also sometimes combined with other spices to create unique blends for various recipes.