Irvingia wombolu – 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.

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Native Continent

Africa

Sudan, Uganda, Central African Republic, Cameroon, Democratic Republic of the Congo, Congo, Côte D'Ivoire, Ghana, Guinea, Guinea-Bissau, Liberia, Nigeria, Senegal, Sierra Leone, Angola

Natural Habitat

Edible Uses

The seeds are used for making a mucilaginous sauce in cooking. The seeds are 35 - 50 mm long, 17 - 26 mm wide, 8 - 10 mm thick; with an endosperm that is almost non-existent. The kernels from the fruit are an important ingredient in cooking and are generally preferred over those of other Irvingia spp. They are processed by grinding and crushing, and are then used to thicken soups and stews. The kernels are also made into a cake called 'dika bread' or 'odika bread' for year-round preservation and easy use. The preparation of 'dika bread' consists of drying, roasting and grinding the kernels. The paste obtained is put in a container or 'cake tin' and left to cool for a few hours. Once solid, the cake is removed from the container and is ready for use. If well dried, it can be stored for more than a year. Sometimes women place a tin below the grid on which the dika cake is stored, to collect the oil that drips from it. An edible oil is extracted from the seed and used in cooking. As it is solid at ambient temperatures it has been used as a substitute for cocoa butter. The oil is extracted by boiling the ground kernels and then scooping off the oil from the top of the water. The pulp of the fruit is very bitter and slimy, but it is occasionally added to soups as thickener. The yellow pulp is soft, juicy and very bitter, with fairly numerous fibres. The bright yellow then black fruit is an ellipsoid drupe, slightly laterally compressed, 45 - 80mm long and 45 - 50mm wide. The nutritive value of the kernels per 100g edible portion is: water 4 g, energy 2918 kJ (697 kcal), protein 8.5 g, fat 67 g, carbohydrate 15 g, Ca 120 mg, Fe 3.4 mg, thiamin 0.22 mg, riboflavin 0.08 mg, niacin 0.5 mg (Platt, 1962). Drawability (sliminess) and viscosity of soups imparted by the kernels varies between kernels from different trees. The kernels of Irvingia wombolu are considered better than those of other Irvingia spp. Fat content of kernels also varies between trees and is about 37.5 - 75 g/100 g; the approximate fatty acid composition is: lauric acid 20 - 59%, myristic acid 33 - 70%, palmitic acid 2%, stearic acid 1% and oleic acid 1 - 11%. The residue obtained after separation from the fat is suitable for processing in the food industry.