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Monday, April 20, 2015

African Pantry Essential | Gabon Chocolate | Dika Paste | Ogbono seeds

When you want to thicken African soups and sauces, there are many ingredients. African bush mango seed is made up of nearly 65% oil, the seed is really more oil than seed. Gabon chocolate, dika paste bread or Ogbono seeds are pounded to a chocolate buttery paste as an African pantry essential ingredient used in thickening and flavoring African soup and sauce recipes.

African Gabon Chocolate, Dika Paste, Ogbono seeds Recipe

Gabon chocolate also known as dika paste bread photo by Center for International Forestry Research
African Recipes by

Gabon chocolate, dika paste bread or Ogbono seeds are ground into a chocolate butter like paste to thicken African soups and sauces. 

Prep time: Cook time: Total time:


½ cup African mango dried seeds


Add all ingredients to a coffee grinder and pulse until mixed well into a paste. Store refrigerated in plastic wrap (treat like butter). Leftover seeds may be stored at room temperature for up to 8 months.

Ogbono from the African bush mango seed is made up of nearly 65% oil

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