Fruit of Canarium schweinfurthii Engl. (BURSERACEAE)
Mbidi (Kikongo), mbani, mpafu (Swahili), elemier d'Afrique, African elemi
Some people eat the fruit raw, others after boiling in water and then baking between leaves in the embers. It is occasionally sold in local markets.
The seed or kernel is used in making necklaces. It contains 68 - 75% of a greenish oil with a fruity taste which is liked more than palm oil. The oil is extracted by pressing (Renier 1948). The seed is also used in place of bullets in local firearms! The rind from the fruit yields a red volatile oil. Fruit pulp is boiled with meat to soften it and give it a pleasant aroma (Watt & Breyer-Brandwijk 1962).
It is also eaten fried. Simply softening the fruit in hot water improves palatability. Pulp oil is 71% palmitic oil and 18% oleic. In Jinja, Kamuli and Iganga in Uganda the fruit is much liked. It is boiled and the outer coat eaten with a sprinkle of salt. Salted fruit is sold in markets in Tanzania (Dupriez & De Leener 1989, Katende et al. 1995, Ruffo et al. 2002).
Seed kernel is oily and edible after cooking. In northern Nigeria it is made into a vegetable butter and used instead of Shea butter. Hornbills are the main seed dispersal agents. (Burkill 1985 & Irvine 1961). Seeds are used for necklaces, games and clappers in Gabon. Red hot elimi stones dropped into a glass of water are said to make a good gargle for sore throats (Dupriez & De Leener 1989, White & Abernethy 1997).
Fruit of Canarium schweinfurthii Engl. (BURSERACEAE)
Mbidi (Kikongo), mbani, mpafu (Swahili), elemier d'Afrique, African elemi
Some people eat the fruit raw, others after boiling in water and then baking between leaves in the embers. It is occasionally sold in local markets.
The seed or kernel is used in making necklaces. It contains 68 - 75% of a greenish oil with a fruity taste which is liked more than palm oil. The oil is extracted by pressing (Renier 1948). The seed is also used in place of bullets in local firearms! The rind from the fruit yields a red volatile oil. Fruit pulp is boiled with meat to soften it and give it a pleasant aroma (Watt & Breyer-Brandwijk 1962).
It is also eaten fried. Simply softening the fruit in hot water improves palatability. Pulp oil is 71% palmitic oil and 18% oleic. In Jinja, Kamuli and Iganga in Uganda the fruit is much liked. It is boiled and the outer coat eaten with a sprinkle of salt. Salted fruit is sold in markets in Tanzania (Dupriez & De Leener 1989, Katende et al. 1995, Ruffo et al. 2002).
Seed kernel is oily and edible after cooking. In northern Nigeria it is made into a vegetable butter and used instead of Shea butter. Hornbills are the main seed dispersal agents. (Burkill 1985 & Irvine 1961). Seeds are used for necklaces, games and clappers in Gabon. Red hot elimi stones dropped into a glass of water are said to make a good gargle for sore throats (Dupriez & De Leener 1989, White & Abernethy 1997).