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Breakfast

Bouillie d’Odika

The Quirky Foodster Team

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5 min
Prep
12 min
Cook

Ingredients

  • 200 g (7 oz) roasted odika (wild mango seed) paste
  • 600 ml (2 1/2 cups) water
  • 1 pinch salt
  • 2 tbsp (30 g) sugar or to taste
  • 1 tsp ground ginger (optional)

Method

  1. Bring the water to a gentle simmer in a heavy-bottomed saucepan.
  2. Break the odika paste into small pieces and whisk it into the simmering water until fully dissolved.
  3. Reduce heat to low and cook for 8-10 minutes, stirring constantly, until the mixture thickens to a smooth, custard-like porridge.
  4. Stir in the salt, sugar, and ginger if using.
  5. Simmer for a further 2 minutes, then remove from heat and let stand for 2 minutes before serving warm in bowls.

Introduction: Odika is made from the roasted, ground seeds of the wild mango (Irvingia gabonensis, locally called andok).

Cultural Background: Odika is made from the roasted, ground seeds of the wild mango (Irvingia gabonensis, locally called andok). Sometimes called 'African chocolate' for its dark colour and rich aroma, odika is a defining flavour of Gabonese cooking and is traditionally eaten as a warm breakfast porridge or snack, especially in rural and forest communities where andok trees grow wild. Families in different regions guard their own odika grinding methods, passed down through generations.

Tips: Toast whole odika seeds briefly in a dry pan before grinding if starting from raw seeds, as this deepens the chocolate-like aroma. Whisk constantly once the paste hits the water to prevent lumps.

Variations: Some families add a spoonful of ground peanuts for extra richness, or top the porridge with sliced banana. In coastal areas, a little coconut milk is stirred in at the end. Naturally vegetarian and vegan as written.

Storage: Cool completely and refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently in a saucepan over low heat with a splash of water, stirring often, until warmed through.

Nutrition: Approx. 310 kcal, 6 g protein, 22 g fat, 24 g carbohydrates per serving.

FAQs:

Q: Can I buy odika paste outside Gabon?

A: Look for it in African or Central African specialty grocers, sometimes labelled 'dika bread' or 'wild mango seed paste'.

Q: Is odika the same as cocoa?

A: No — despite the nickname 'African chocolate', odika comes from a completely different tree and has a nuttier, earthier flavour than cocoa.

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