Yeheb nut

Cordeauxia edulis

nuts & seeds

Nuts eaten fresh, dried, roasted or boiled; roasted, they take on a sweet chestnut taste.

Origin

Eastern Ethiopia (Ogaden) and Somalia

Season (United States)

all year round

Preparation

The shell is removed and the nuts eaten fresh, raw, or boiled or roasted for about twenty minutes; dried, they rehydrate first as they cook.

Molecules

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

Did you know?

A food of herders in droughts, it is sold in towns and exported to Arab countries.