Rich in soothing active ingredients and rare fatty acids, this dark brown African butter contains powerful compounds to regenerate and protect the skin. Used in low doses in the preparation of balms and creams, it works wonders for skin aging, skin imperfections, stretch marks or for hair loss. Rich in myristoleic acid, it is also an ally in the formulation of massage products. A powerful multifunction asset!

Botanical name: Pycnanthus angolensis
Botanical family: Myristicaceae
INCI designation: Pycnanthus angolensis seed butter
Organoleptic properties:
Appearance: very soft to semi-liquid paste
Color: dark brown
Smell: characteristic, aromatic powerful, spicy, with smoky notes
Touch: quite rich, but more penetrating than most other butters
Melting point: 40 – 45 °C (for total melting, butter is already partially liquid at room temperature in general)
Saponification index: 240-250

Kombo butter, Pycnanthus angolensis, also known in Africa as Ilomba, is a large tree of the Myristicaceae family, which grows mainly in the forest areas of tropical Africa, including Senegal, Ghana, Guinea, Uganda and as far as Tanzania. Cousin of nutmeg, it is also nicknamed “African nutmeg“. The tree can be up to 40 m high and 1 to 1.5 m wide, and produces small fruits gathered in clusters, and which contain a black core surrounded by a red aril, resembling the mace of nutmeg. It is the pressure of these seeds that gives Kombo butter, a semi-liquid fat, brown in color and with a very aromatic smell.  In West and Central Africa, this butter is very popular for soap making.

Kombo butter contains a high proportion of fatty acids rarely found in the plant world, such as myristic acid and myristoleic acid, and is rich in powerful active ingredients, such as kombic acid, sargaquinoic acid, sargachromenol, sargahydroquinoic acid, which are the subject of several studies for their pharmacological and cosmetic properties, including their antioxidant and anti-inflammatory effects. This butter is thus an exceptional plant active ingredient for skin marks (scars, cysts, lesions, hives…), but also to fight against the signs of skin aging, revitalize and firm mature skin, or fight against hair loss.



As a cosmetic ingredient, Kombo butter is known for these properties:

  • Rich in powerful anti-inflammatory active ingredients, it is traditionally recommended to soothe skin irritations
  • Regenerating and repairing, its powerful active ingredients have the ability to stimulate cell renewal and collagen production
  • Improves the condition of photoaging skin: premature aging due to the sun (deep wrinkles, brown spots, loss of elasticity)
  • Fight against the signs of skin aging and wrinkles: rich in antioxidant compounds, regenerating, stimulates collagen synthesis (firming)
  • Contains sanitizing and purifying active ingredients
  • Thanks to its sanitizing, soothing, and regenerating active ingredients, it helps to reduce acne scars and take care of acne-prone skin
  • Traditionally recommended to prepare massage products in addition to the treatment of muscle and joint pain and inflammation


  • Mature and wrinkled skin, photoaging skin (deep wrinkles, brown spots, loss of elasticity …)
  • Sagging skin, dull skin tone
  • Skin problems
  • Acne-prone skin
  • Acne scars
  • In massage products for rheumatism, joint or muscle pain


Can be used as an ingredient in your preparations:

  • Anti-aging care
  • Repairing balms
  • Massage oils and soothing balms
  • Deodorants



As a hair beauty ingredient, Kombo butter is known for these properties:

  • Helps fight hair loss thanks to its sargahydroquinoic acid content
  • Soothes and repairs scalps prone to irritation
  • Rich in soothing and regenerating active ingredients, improves the condition of flaky or problematic scalps
  • Fight against dandruff and flaking of the scalp


  • Problem scalps, prone to itching
  • Dandruff
  • Hair loss


May be used as an ingredient in the following products:

  • Anti-dandruff balms and care
  • Treating masks
  • Anti-fall serums

Kombo butter is very powerful and very dark in color, and must be used diluted, at a dosage of 10% maximum in your products:

  • It can be incorporated in the oil phase in the preparation of emulsions (creams, milks), especially for the preparation of hair masks.
  • It can be added to an oily mixture to prepare oils, serums or balms.
  • It can be incorporated into pastes containing plant based powders (Marshmallow powder, rice powder, colloidal oatsmeal…) and other natural powders used to concoct hair masks.
  • It can be dispersed in small quantities (5% max) in an aqueous gel after melting it.

Safety Precautions:

Do not ingest, external use only.
– This powerful butter is very potent, and there are allergies to Kombo butter.  Always do a tolerance test of your preparation in your elbow crease 48 hours before first use, to check that there is no reaction.
Do not use pure on the skin, always follow the recommended dose (10% max).
Not recommended for children, because of the risk of allergic sensitization on their very thin skin.
Not recommended on allergic or atopic skin.

Buy Kombo butter here: BARAKA IMPACT

Moroccan cuisine is usually a mix of Amazigh, Andalusian, and Mediterranean cuisines, with slight European (French and Spanish) and sub-Saharan influences.

A tagine, sometimes spelled “tajine,” is a traditional Moroccan cooking vessel made of ceramic or unglazed clay with a round base and low sides. A cone-shaped cover sits on the base during cooking. The conical lid traps steam during cooking and returns the liquid to the clay pot, resulting in a moist dish with concentrated flavors.

Tagine is also the name for a Maghrebi, or North African, dish cooked in the tagine pot. Tagine is closely associated with Moroccan cuisine, where slow-cooked savory stews made with meat, poultry, or fish, are cooked with vegetables, aromatic spices, dried fruit, and nuts.

Most people agree that the tagine’s origin dates back to the late 18th century when Harun al Rashid ruled the Islamic Empire. However, there is another school of thought that the use of ceramics in Moroccan cooking is probably of Roman influence; Romans were known for their ceramics and likely brought that tradition to their rule of Roman Africa. Either way, the first appearance of recipes cooked tagine-style appeared in the 9th century in the publication The Thousand and One Nights.

However, you don’t need one to make this dish—the entire meal comes together with the pots and pans you already have! The Moroccan in me is very proud to share this delicious meal and hope you will like it as much as I do!

Chickpeas and Zucchini Tagine
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Main Course
Cuisine: Moroccan
Calories: 950 kcal
  • 1 Yellow Onions
  • 2 cloves Garlic (chopped)
  • 1 Small Lemon (juiced)
  • 1 large Zucchini
  • 1 can Chickpeas (15 Oz)
  • 1/2 cup Basmati Rice
  • 4 TBSP Sour Cream
  • 1 TBSP Moroccan Spice Blend
  • 1/2 Oz Sliced Roasted Almonds
  • 1/8 Cup Golden Raisins
  • 1/4 Oz Cilantro (chopped)
  • 2 TBSP Butter (unsalted)
  1. Halve, peel and chop onion. Chop cilantro. Peel and mince garlic. Juice half of the lemon. Trim zucchini lengthwise, cut crosswise into 1/2 inch thick half moons. Drain and rinse chickpeas.

  2. Heat a drizzle of oil in a small pot, add 1/4 of the onion and cook, stirring, until soften and slightly golden. Stir in rice and cook as per the instructions on your package. Once cooked, keep covered and off heat until ready to serve.

  3. In a small bowl, combine chopped cilantro, 2 TBSP olive oil, a pinch of garlic, salt, pepper and half the lemon juice. Mix thoroughly.

    In a separate small bowl, combine sour cream, salt and the rest of the lemon juice. Mix thoroughly.

  4. Heat a large drizzle of oil in a large pan. Add remaining onion and let cook until soft and golden. Add zucchini and cook, stirring, until softened and lightly brown. Add the Moroccan spice blend, remaining garlic and salt to taste. Cook stirring until fragrant, about 2 to 3 minutes.

  5. Pour in 1/4 cup of water and add chickpeas. Bring to a low simmer and cook until liquid has reduced. Turn off heat, stir in 1 TBSP of butter until melted. Season with salt and pepper.

  6. Fluff rice with a flork and stir in 1 TBSP of butter and golden raisins. Season with salt and mix thoroughly.

  7. Serve rice on plate, topped with tagine and sliced almonds. Drizzle sour cream and cilantro sauces.

Dry skin is particularly sensitive to cold, wind, temperature change and needs special attention. Prickling, tight pulling sensations, redness… In winter, the skin needs to be pampered. This smooth creamy “fondant” is a super buttery in-shower moisturizing bar which will make your dry skin soft, smooth and silky. It’s also super quick and easy to make. A real pleasure! I used Petitgrain essential oil but of course, feel free to use any other essential oil such as lavender, patchouli, grapefruit etc…A blend that I particularly like to make during the colder months is orange/cinnamon. If you’d like to try that blend, see the notes in the formula below. Enjoy!

Baby Foam (Sodium Cocoyl Isethionate) is an extremely gentle surfactant based on coconut fatty acids. It gently cleanses without irritation and is mild enough for baby cleansers, personal hygiene, and toiletries.

Shea Butter: Rich and nourishing, it protects, softens and restructures damaged skin.

Babassu Oil: Protects against free radicals and has anti-aging properties (thanks to tocotrienols). It is an excellent skin emollient and moisturizer, and keeps the skin hydratedIt gets easily absorbed by the skin, making it soft and smooth.

This formula will yield 50 grams (1.8 oz) of product. Use the percentages to adjust to a different quantity.

Smooth Creamy Fondant
Prep Time
5 mins
Cook Time
5 mins
Resting time
35 mins
Total Time
10 mins

  • 30 % Baby Foam (SCI) 15 grams (0.5 oz)
  • 25 % Shea Butter 12.5 grams (0.4 oz)
  • 44 % Babassu Oil 22 grams (0.8 oz)
  • 1 % Petitgrain Essential Oil 18 drops
  1. Melt the baby Foam, Shea butter and babassu oil over low heat in a double boiler, mixing constantly. 

  2. Once melted, remove from heat, add essential oil and mix well.

  3. Let it cool down for 5 minutes then put the preparation in the freezer for a few minutes. Remove from the freezer only when the preparation starts to slightly harden on the edges of the bowl.

  4. Stir the preparation with a mini mixer (see image) to obtain a homogeneous paste. Pour your mixture into a mold and place in the refrigerator for 30 minutes.

  5. Unmold. Rub onto wet skin, massage in the rich butters, then rinse and pat dry.

Recipe Notes

For a winter blend use 15 drops of Sweet Orange essential oil and 3 drops of Cinnamon essential oil.

Cultivated in the Punjab region, on the border of India and Pakistan, Basmati rice is a long-grain rice with floral and woody notes. Its name means Queen of Perfume in Hindi (or Prince of Fragrances, depending on the translation). Low in sodium and with a low to medium glycemic index, it is also quick to cook, hence its popular success. I invite you with this recipe to a deliciously flavored trip.

Golden Basmati Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Side Dish
Cuisine: Vegan
Servings: 4
  • 1 cup Basmati Rice
  • 1 1/2 cups Water
  • 1/2 Large Yellow Onion (chopped finely)
  • 2 tbsp Vegan Butter (or Olive oil)
  • 1/2 tsp Turmeric powder
  • 1 pinch Cinnamon
  • 1/2 oz Dried raisins
  • 1/2 oz Roasted almonds (chopped finely)
  • Salt to taste
  1. Saute onion in a non-stick pot over low heat in butter until gold and soft.

  2. Add spices, rice, water and mix thoroughly.

  3. Cover with a lid and let simmer for about 18 to 20 minutes.

  4. Once the rice is cooked, remove from heat and add raisins and almonds and mix. Salt to taste then serve.

Here is a classic and exotic dish that I prepare very often, one of my favorite: Dahl.  Dhal (or Dal or Daal) is one of these pillars of Indian cuisine (such  as rice or curry) also found in Pakistani and Sri Lankan cuisine…It is made with legumes such as lentils (usually red), split peas, chickpeas or beans, seasoned with different spices and herbs (depending on the family budget and which part of India they live), to which water or coconut milk is added. It is most often served with rice (like my Golden Basmati Rice) or bread (Chapati or Naan). It is divine and highly comforting during cold weather (I live in California but will eat Indian food anytime). I hope you like it.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 3
  • 3.5 oz Red lentils
  • 1/2 Onion (chopped)
  • 1 Garlic clove
  • 1/2 tsp Ginger powder
  • 1 tbsp Olive oil
  • 1/3 tbsp Turmeric powder
  • 4 oz Coconut milk (full fat)
  • 4.5 oz Canned tomatoes
  • 1/4 tsp Garam Masala
  • 1/2 lemon (juiced)
  • Salt & pepper to taste
  • 7 oz Water
  1. In a large skillet heat olive oil over medium heat. Add onion, garlic, ginger and turmeric and sauté for about 3 minutes, until soft.

  2. Add lentils and water, cover with a lid and let it simmer for about 25 minutes. 

  3. Add coconut milk, tomatoes, Garam Masala, cover with a lid and let it simmer for another 15 minutes.

  4. Once ready, add salt, pepper, lemon juice, top with a few chopped cilantro leaves and serve.

Recipe Notes

I like to serve Dahl with my Golden Basmati Rice.


I’ve always loved a good Risotto and usually use Arborio rice (which you can easily find at Whole Foods, Target or online on Amazon). But this time I wanted to try a different, healthier version. So I decided to use white quinoa (bought at Trader’s Joe from which this recipe is adapted). Personally I can’t do quinoa but plenty of my friends do and they absolutely looooved that recipe! So go ahead try it and let me know how you liked it.

Mushroom Quinoa Risotto
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins


Course: Main Course, Side Dish
Cuisine: Italian
Servings: 2
  • 2 tbsp Olive oil
  • 4 oz Baby Bella mushrooms
  • 1/2 cup White Quinoa rinsed
  • 2 1/2 cups Veggie broth kept warm in pan
  • 2 1/2 tbsp White wine
  • 1 Shallot diced
  • 1 Garlic clove
  • 2 tbsp Parmesan vegan
  • 2 tbsp Sour Cream vegan
  • Salt to taste
  1. In a large skillet heat olive oil over medium heat. Add sliced mushrooms and saute until golden and soft, about 5 minutes. Remove from skillet and set aside.

  2. Lower heat, add shallot and garlic and saute until softened, about 5 minutes. 

  3. Increase heat to medium and add the quinoa. Stir for about 3 minutes until quinoa is slightly toasted. Lower heat to a simmer. Add the wine and continue to stir until absorbed. 

  4. Pour about 1/2 cup of warm broth into quinoa and continue to stir and simmer until completely absorbed. keep stirring in broth 1/2 cup at a time until quinoa is creamy, about 20 minutes.

  5. Add salt and pepper to taste. Stir in the vegan Parmesan, remove from heat, cover with a lid and let stand for 2 minutes.

  6. Stir in the mushrooms and vegan sour cream. Serve with a sprinkle of fresh parsley on top.

Recipe Notes

If you don't want to use white wine, you can use Apple Cider Vinegar instead. For each cup of white wine, use 1/2 cup of ACV mixed with 1/2 cup of water.

This super quick and simple marinara is my favorite go-to recipe when I need to whip up a quick sauce. This yummy sauce uses pantry staples that you probably have on hand now. Great for pasta, pizza, rice, as a dipping sauce etc…Enjoy!

Quick Simple Marinara Sauce
Servings: 2 people
  • 1 can Unsalted Organic Diced Tomatoes (about 15oz)
  • 2 TBSP Olive Oil
  • 3 cloves Garlic (chopped)
  • 1 TBSP Yellow Onion (chopped)
  • 2 tsp Agave Syrup
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 medium Bay Leaf
  • 4 Fresh Basil leaves
  • 1 TBSP Fresh Cilantro
  1. In a medium saucepan, heat olive oil over medium heat.

  2. Add garlic and onions and heat until the garlic becomes fragrant and just starts to sizzle, and the onion is translucent.

  3. Add the rest of the ingredients, stir and reduce heat to low.

  4. Cover and let simmer for about 45 minutes, stirring often and adding water if necessary.

  5. Remove from heat, remove bay leaf and let it cool for a few minutes.

  6. Pour all in a food processor and mix until you get the desired consistency.

  7. This sauce can be kept 1 week in the fridge, after which you can freeze it.