African Teak

Description

African Teak (Cordia africana) belongs to the Boraginaceae family and is native to Africa. It thrives in Highland forest, riverine woodland environments across regions including Africa.

Botanically, African Teak is tall deciduous tree with sweet mucilaginous fruits and valuable timber. Found in Ethiopian highlands and East Africa..

The edible parts include Fruits. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, October and September.

Nutritionally, African Teak 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 2.0g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, African Teak offers a Sweet, mucilaginous, peach-like flavor profile. Collect ripe fallen fruit or pick from branches. Common culinary applications include Fresh eating, Dried fruit. Popular preparations include Eat ripe yellow-orange fruits fresh.

For storage, refrigerate fresh parts.

Safety note: None significant. 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 teak during Jun, Jul, Aug, Sep and Oct. 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 highland forest, riverine woodland. 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 teak 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 teak 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

Fresh eating, Dried fruit

Storage

Refrigerate fresh parts

Recipes

• Eat ripe yellow-orange fruits fresh

Where It Grows