African Walnut

Description

African Walnut (Plukenetia conophora) belongs to the Euphorbiaceae family and is native to Africa. It thrives in Rainforest, secondary forest environments across regions including Africa. Botanically, African Walnut is climbing vine of Central African forests producing oil-rich edible nuts. Important seasonal wild food.. The edible parts include Nuts, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, November, October and September. Nutritionally, African Walnut 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 Walnut offers a Rich, oily, walnut-like flavor profile. Shell hard pods; boil or roast nut kernels. Common culinary applications include Boiled nuts, Roasted nuts, Leaf soup. Popular preparations include Boil nuts until tender; season and eat. For storage, refrigerate fresh parts. Safety note: Seeds roasted or boiled to remove toxins. 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.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Boiled nuts, Roasted nuts, Leaf soup Storage: Refrigerate fresh parts

Recipes

• Boil nuts until tender; season and eat

Where It Grows