Parkia africana, Parkia biglandulosa.
Parkia africana R. Br. Leguminosae. African Locust.
Tropical western Africa. The natives of Sudan, who call the tree dours, roast the seeds and then bruise and allow them to ferment in water until they become putrid, when they are carefully washed, pounded into powder and made into cakes, which are excellent sauce for all kinds of food but have an unpleasant smell. An agreeable beverage is prepared from the sweet, farinaceous pulp surrounding the seeds. Sweetmeats are also made of it. The pods contain a yellow, farinaceous substance enveloping the seeds, of which the negroes of Sierra Leone are fond, its flavor being similar to that of the monkey-bread. This is the fruit mentioned by Park as a mimosa called by the negroes nitta, which furnishes a nutritive and agreeable food from its seed-pods.
Parkia biglandulosa Wight & Arn.
Malay. The seeds are eaten by the Malays, who relish them as well as the mealy matter which surrounds them. The former tasce like garlic.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.