Mongongo
Schinziophyton rautanenii — Euphorbiaceae
Italiano: Mongongo
Description
Mongongo (Schinziophyton rautanenii) belongs to the Euphorbiaceae family and is native to Africa. It thrives in Kalahari woodland, sandy savanna environments across regions including Africa. Botanically, Mongongo is tree producing large nuts with an edible kernel, a staple of the San people in the Kalahari.. The edible parts include Nuts, Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, June and May. Nutritionally, Mongongo 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, Mongongo offers a Mild, nutty, slightly sweet flavor profile. Nuts are roasted to make cracking easier; kernels eaten raw or roasted. Common culinary applications include Roasted nuts, Oil extraction, Snacks. Popular preparations include Roast nuts in sand and crack to eat the kernel. For storage, refrigerate fresh parts. Safety note: None. 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.
🌿 Foraging Tips
🍳 Recipe: Roast nuts in sand and crack to eat the kernel
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Roasted nuts, Oil extraction, Snacks Storage: Refrigerate fresh parts
Recipes
- Roast nuts in sand and crack to eat the kernel
