Country Onion - Also visible here (although just barely) is a bag of Country Onion, another Cameroonian plant product, which shares no relation with an actual onion. It's actually the seed of a plant known officially as Afrostyrax, whose smokey onion/garlic flavor is used as an aromatic base. I'm not sure if the French word Rondelles ("Rounds"), visible on the bag above, is used in conjunction with the mock Onion or just describes its circular shape, especially since crushed versions are also available. I'm also not sure if the Onion (also known as Ngakanga, as seen in this recipe) carries the adjective "Country" because of some association with rural areas, or if the word is simply an Anglicized corruption of this local dish. The answer may lie somewhere in between, according to this book.
Alum - Officially known as potassium aluminum sulfate, an edible type of potash, although toxic in large quantities. A basic component of baking powder, utilized on its own as a brining and pickling agent, and if this site is to believed, to remove the slime from the large snails often used in Nigerian cooking. Beyond a wide variety of chemical, medicinal and industrial uses, this chemical compound also pops up in Chinese cuisine (used for a similar pickling purpose) and Indian ayurveda, where it’s known as Fitkari, under which name it also has a wide variety of uses. More here.
Djangsang Akpi - As with many items at Adja Khady, the two words here should probably be separated by a slash, different names for a seed that boasts a wide variety of appellations. The name Akpi seems to point to Cote D’Ivoire, where it's used in stews and other preparations. Djangsang also pops up in some versions of the Cameroonian Black Stew mentioned above.