African mango

African Mango (Irvingia gabonensis), also known as wild mango, bush mango, or dika nut, is a fruit-bearing tree native to Central Africa and West Africa. The tree is valued for its fruit and seeds, which are used in various culinary and medicinal applications.

Description

The African Mango tree can reach heights of up to 40 meters. It produces a fleshy, edible fruit that is similar in appearance to a mango. The fruit contains a hard seed, which is often ground into a powder and used in traditional African cuisine and herbal medicine.

Culinary Uses

The fruit of the African Mango is consumed fresh, while the seeds are often dried and ground into a powder. This powder is used as a thickening agent in soups and stews, and is a staple in many African dishes. The seeds are also pressed to extract an oil, which is used in cooking and as a flavoring in certain dishes.

Medicinal Uses

In traditional African medicine, the African Mango is used for its potential health benefits. The seed extract is believed to have properties that can aid in weight loss, reduce cholesterol levels, and improve blood sugar control. However, scientific research on these potential benefits is ongoing.

Cultivation

The African Mango tree is a tropical species that prefers warm, humid climates. It is primarily cultivated in its native regions of Central Africa and West Africa, but has also been introduced to other tropical regions around the world.

Conservation

Due to overharvesting and habitat loss, the African Mango tree is considered vulnerable by the International Union for Conservation of Nature (IUCN). Efforts are being made to promote sustainable harvesting practices and to protect the tree's natural habitat.

See Also

• List of African fruits
• Tropical agriculture
• African cuisine
• African medicine