Parkia biglobosa – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

Show less

Native Continent

Africa

Sudan (south), Chad (south), Central African Republic, Cameroon, Benin, Burkina Faso, Côte D'Ivoire, Ghana, Guinea, Gambia, Guinea-Bissau, Mali (south), Niger (south), Nigeria, Senegal, Sierra Leone, Togo

Natural Habitat

Edible Uses

The pods contain a sweet, yellow, farinaceous pulp surrounding the seeds. This pulp can be eaten fresh or made into sweetmeats and drinks. It contains up to 29% crude protein and up to 60% saccharose, is rich in vitamin C and high in oil content. The pulp also yields a flour that is much used in parts of Africa. The pink brown to dark brown pods are about 45cm long and 2cm wide. Seeds are fermented to make dawadawa, a black, strong-smelling, tasty food high in protein. Dried fermented seeds keep for more than a year in traditional earthenware pots without refrigeration, and small amounts are crumbled during cooking into traditional soups and stews that are usually eaten with sorghum- or millet-based dumplings and porridges. Because of the savoury taste and the high protein and fat values of the seed, it is sometimes described as a meat or cheese substitute, but it is not usually eaten in large amounts. Dawadawa is rich in protein, lipids and vitamin B2. Parinari curatellifolia is deficient in the amino acids methionine, cystine and tryptophan, but fermented beans are rich in lysine. The fat in the beans is nutritionally useful (approximately 60% is unsaturated). The seeds contain antinutritional factors and have to be processed before use as food. Boiled and fermented seeds contain 35% proteins, 29% lipids, 16% carbohydrates and have good organoleptic properties and a positive effect on intestinal flora. A coffee substitute is prepared from the parched seeds. The seeds are roasted and ground into a powder for use as a coffee substitute. Young pods are sometimes roasted on embers and eaten. Leaves are edible but not commonly eaten. They are sometimes eaten as a vegetable, usually after boiling and then mixed with other foods such as cereal flour. Young flower buds are added to mixed salads.