Oyster nut (koumé)

Telfairia pedata

nuts & seeds

Large flat seeds tasting of hazelnut, roasted, boiled or pounded into sauces; an oil is also pressed from them.

Origin

East Africa (Tanzania, Kenya, Mozambique)

Where to find it

It climbs in coastal forests and gallery forests; the seeds are sold at markets on the Swahili coast.

Season (United States)

all year round

Preparation

They are taken out of their shells, then roasted or boiled for about twenty minutes; pounded, they thicken a sauce.

Molecules

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

Did you know?

Its enormous fruits can weigh around ten kilos.