Water lily seeds

Nymphaea lotus

nuts & seeds

Small floury seeds of a white water lily, roasted or ground into flour, in West Africa.

Origin

West Africa and the Nile Valley

Where to find it

In the pools and floodplains of the Sahel, such as the inner Niger delta in Mali, where its fruits are gathered as the floodwaters recede.

Season (United States)

all year round

Preparation

The seeds are washed and sun-dried, then dry-roasted for a few minutes; the flour is eaten cooked, as porridge or flatbread.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is the sacred “lotus” of the ancient Egyptians, unrelated to the Asian lotus.