Akparata

Afzelia africana

legume

Seeds of a large savanna tree, roasted and ground to thicken soups in Nigeria.

Origin

Savannas of West Africa (Nigeria, Ghana, Benin)

Season (United States)

all year round

Preparation

The seeds are roasted, freed of their husks and ground; the flour is mixed with a little water then stirred into the soup, which cooks for about ten more minutes.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Folates (B9) · Insoluble fibers

Did you know?

The black seed wears a small bright orange cap that attracts birds.