Aiélé

Canarium schweinfurthii

fruit

Purple fruits with oily pulp, soaked in hot water or cooked to soften them, eaten with cassava in Cameroon.

Origin

Central and West Africa (Cameroon)

Where to find it

Its fruits are sold in season at markets in Cameroon, Nigeria and the Central African Republic.

Season (United States)

all year round

Preparation

The fruits are soaked for a few minutes in hot, not boiling, water until the skin gives under a finger; the pulp is eaten and the stone spat out.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Its fragrant resin, African elemi, was burned like incense or used as a candle.