African breadfruit

Treculia africana

nuts & seeds

Seeds taken from an enormous fruit, cooked for a long time with potash into porridge, or roasted and sold with coconut.

Origin

West and Central Africa (Nigeria)

Season (United States)

all year round

Preparation

The seeds are hulled, washed, then cooked for a long time, two hours or more, until tender; roasted, they are peeled before eating.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

The round green fruit can weigh nearly ten kilos: it is left to rot on the ground to free the seeds.