Cookbook:Locust Bean
Jump to navigation
Jump to search
Locust Bean | |
---|---|
![]() | |
Category | Nuts and seeds |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Fruits_du_N%C3%A9r%C3%A9_%28Parkia_biglobosa%29.jpg/220px-Fruits_du_N%C3%A9r%C3%A9_%28Parkia_biglobosa%29.jpg)
The African locust bean, also called néré and dawadawa, is a product of the Parkia biglobosa tree. It should not be confused with carob, which also goes by the term locust bean. It is closely related to the bitter bean.
Characteristics
[edit | edit source]The pod has a red to brown exterior, surrounding a yellow pulp and a seed. Both the pulp and the seed are edible. The seeds are nutritionally valuable, with high fat and protein contents.
Uses
[edit | edit source]The seed can be fermented into a condiment called Iru.