FoodSkeletons

The bare bones of the plants we eat

Oyster nuts

Next: Peanuts

Scientific name – Telfairia occidentalis & T. pedata

Whole and halved Oyster nuts showing the very fibrous outer husk. The flesh is considered the equal of Brazil nut in taste and superior to it in nutritional quality.

Oyster nuts are eaten raw, boiled, or roasted. The nut kernels may be ground to a paste, wrapped in banana leaves and cooked with fish. The nuts can also be fermented for several days and eaten as a paste. The kernels are also pressed for the oil used in cooking. In Africa the nuts are used to make sweet cakes, small sweets, soups and added to other foods.