Dika Nut

The dika nut, also called ogbono, is the seed of Irvingia gabonensis, an African tree also known as wild mango, African mango or bush mango, native to the humid forest zones of West and Central Africa from northern Angola through the Congo, the Democratic Republic of Congo, Cameroon, Nigeria and Ivory Coast to southwestern Uganda, growing in canopied jungles and semi-deciduous forests. The seeds are eaten raw or roasted, or pounded into a butter- or chocolate-like block, and per 100 grams provide about 697 calories with 67 grams of fat and 8.5 grams of protein. They are ground as a thickening and flavoring agent in soups and stews, pressed into edible oil, or processed into a preservable dika bread, and in Gabonese cooking they season meat and poultry dishes with a distinctive smoked aroma.