Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

dika nut the seed of the small, mango-like fruit (sometimes called wild mango) of a W. African tree, Irvingia gabonensis, associated particularly with Gabon.

The seeds or kernels, called agbono or apon, which are oily, are sometimes eaten as nuts, or used in cooking like nuts, e.g. in Nigeria as an ingredient in soups or as a seasoning element. But they are more commonly processed into a stiff paste known as dika bread or Gabon chocolate. This is done by grinding the kernels, then heating them to melt the fat, and sometimes adding pepper or other spices. The result may also be smoked. The product is used as seasoning for meat, fish, plantain dishes, etc.