Irvingia tenuinucleata
Tiegh
What to Eat
The subtly aromatic nuts are typically dried in the sun for preservation, and are sold whole or in powder form. They may be ground to a paste known variously as dika bread or Gabon chocolate. Their high content of mucilage enables them to be used as thickening agents for dishes such as ogbono soup. The nuts may also be pressed for vegetable oil. The trees yield a hard wood, useful in construction.
How to Identify
Possibly now Irvingia wombolu.
Names & Synonyms
Irvingella boto Tiegh.Irvingia wombolu Vermoesen
References (1)
- World Checklist of Useful Plant Species 2020. Royal Botanic Gardens, Kew
