African Mahogany

Description

African Mahogany (Khaya senegalensis) belongs to the Meliaceae family and is native to Africa. It thrives in Savanna woodland, forest-savanna transition environments across regions including Africa.

Botanically, African Mahogany is large West African tree valued for timber. Seeds are edible when roasted and bark has traditional uses..

The edible parts include Seeds. With an edibility rating of 5/10, it ranks as a moderate wild food source. Harvesting is best done during December, February, January, March and November.

Nutritionally, African Mahogany stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, African Mahogany offers a Nutty, oily, like melon seeds flavor profile. Collect winged seeds; remove wing; roast. Common culinary applications include Roasted seeds, Oil. Popular preparations include Roast seeds in a dry pan until fragrant.

For storage, refrigerate fresh parts.

Safety note: Timber trade has heavily depleted populations; sustainable use important. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect african mahogany during Nov, Dec, Jan, Feb and Mar. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically savanna woodland, forest-savanna transition. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Africa communities have long valued african mahogany as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, african mahogany pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Roasted seeds, Oil

Storage

Refrigerate fresh parts

Recipes

• Roast seeds in a dry pan until fragrant

Where It Grows