Discuss Nuts and Seeds
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Vegan Zealot
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Postby BeeTooman » Dec 18, 2007 11:50 am

From Wikipedia, the free encyclopedia

Formerly known as Ricinodendron rautanenii, the mongongo tree is a member of the family Euphorbiaceae and of the monotypic genus Schinziophyton. A large, spreading tree, the mongongo reaches 15-20 metres tall. It is found on wooded hills and in amongst sand dunes, and is associated with the Kalahari sand soil-types. The leaves are a distinctive hand-shape, and the pale yellow wood is similar in characteristics to balsa, being both lightweight and strong. The yellowish flowers occur in slender, loose sprays.

Known as mongongo fruit, mongongo nut or manketti nut, the egg-shaped, velvety fruits ripen and fall between March and May each year, and contain a thin layer of edible flesh around a thick, hard, pitted shell. Inside this shell is a tasty and highly nutritious nut.


So popular are the fruit and nuts of the mongongo tree that they have even been described as a "staple diet" in some areas (most notably amongst the San bushmen of northern Botswana and Namibia). Archaeological evidence has shown that they have been consumed amongst San communities for over 7,000 years. Their popularity stems in part from their flavour, and in part from the fact that they store well, and remain edible for much of the year.

Dry fruits are first steamed to soften the skins. After peeling, the fruits are then cooked in water until the maroon-coloured flesh separates from the hard inner nuts. The pulp is eaten, and the nuts are saved to be roasted later. Alternatively, nuts are collected from elephant dung- the hard nut survives intact through the digestive process and elephant does the hard work of collecting the nuts.[1] During roasting of the nuts, direct contact with the fire is avoided, using sand to distribute the heat evenly. Once dry, the outer shell cracks easily, revealing the nut, encased within a soft, inner shell. The nuts are either eaten straight, or pounded as ingredients in other dishes.


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