Elaeis guineensis.

Botanical name: 

Elaeis guineensis Jacq. Palmae. Macaw-Fat. Oil Palm.

Tropical Africa and introduced to tropical America. The bright yellow drupe with shiny, purple-black point, though nauseous to the taste, is eaten in Africa. Mawezi, or palm oil, of the consistency of honey, is rudely extracted from this palm and despite its flavor, is universally used in cooking. This palm is also tapped for toddy. Palm chop, a dish prepared at Angola from the fresh nut, is pronounced most excellent by Montiero, who also describes the fresh wine as delicious. Lunan says the roasted nuts taste very much like the outside fat of roasted mutton, and that the negroes are fond of the oil which sometimes makes an ingredient in their foods. Hartt says this palm is the dendes of Brazil, the caiauke of the Amazons, and that the oil is much used for culinary purposes.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.