Dika nut
(Irvingia gabonensis)
Dika nuts are actually the seeds of a small, mango-like fruit sometimes called the wild mango, found in West Africa and particularly associated with Gabon. The seeds or kernels called ‘agbono’ or ‘apon’ are oily, but are often eaten like nuts or used as such in cooking. Mostly, they are processed into a stiff paste to produce dika bread or Gabon chocolate. When used as a seasoning, the dika nut is ground, heated to melt the fat, and pepper or other spices are added. Crude dika paste can be heated to yield a product called dika butter, which is comparable to cocoa butter.
(Irvingia gabonensis)
Dika nuts are actually the seeds of a small, mango-like fruit sometimes called the wild mango, found in West Africa and particularly associated with Gabon. The seeds or kernels called ‘agbono’ or ‘apon’ are oily, but are often eaten like nuts or used as such in cooking. Mostly, they are processed into a stiff paste to produce dika bread or Gabon chocolate. When used as a seasoning, the dika nut is ground, heated to melt the fat, and pepper or other spices are added. Crude dika paste can be heated to yield a product called dika butter, which is comparable to cocoa butter.
