Palm nuts

Elaeis guineensis

fruit

Orange fruits of the oil palm, boiled then pounded to draw out a red cream: Ivorian sauce graine, Nigerian banga soup, Congolese moambe.

Origin

West and Central Africa

Season (United States)

all year round

Preparation

The fruits are boiled for about twenty minutes, then pounded and pressed in hot water to extract the red cream, which is strained; fibres and stones are discarded.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Unrefined red palm oil owes its color to the carotenoids in this pulp.