Shea Butter

The trees produce oval fruits which enclose in their sweet but scanty pulp a single, oval, shiny brown seed almost 4 cm (1.5") long. The pulp is edible but is not usually eaten, since part of the traditional preparation process involves allowing it to rot away. In some districts the fruits are exposed in the sun, in others kept moist in jars. The kernels are then roasted and pounded to make the butter. Some peoples, such as the Hausa, prefer butter from unroasted nuts. This is pale yellow, while that from roasted nuts is greyish-brown. Both have a strong, somewhat rank smell. The butter is sold in large loaves or balls from which a piece is cut off for the buyer. If properly made and not adulterated it keeps well.