Djansang is used in the seasoning of sauces, grills, garnishes and as an accompaniment. It is found in several parts of the African continent under different names including Akpi in Ivory Coast.

It is eaten as a condiment for its taste, its smell, either or for its way of making the sauce thick.

Before cooking, it is crushed either simply with a stone or in a blender in general with the other condiments, or "fried" in oil before being crushed, or roasted like peanuts. It is then put in the sauce at the same time as the other condiments.

The sauce made with Djansang goes with any complement. The condiments accompanying the Djansang in the sauce most often are ginger, garlic, onion, white pepper, black pepper, celery, parsley and basil.