Dika nuts

Dika nuts are the seeds of Irvingia gabonensis, known as wild or African mango, and Irvingia barteri, sources of dika butter, a hard edible fat, and of hydrocolloids used as thickeners in foods. Ground with spices into dika bread, they form a staple in parts of West and Central Africa. The fat’s high saturated content gives it confectionery potential similar to cocoa butter, while the mucilaginous fibre contributes viscosity to traditional soups and stews. Trade in dika products supports rural livelihoods, linking traditional harvesting to growing international demand.