African elemi fruit

What it is

The smooth, bluish-purple fruit is about 3–4 cm (1.2–1.6 in) long and 1–2 cm (0.4–0.8 in) thick. Inside sits a hard stone with three angles. The edible outer flesh is slightly green and oily; softening it in warm water makes that flesh easier to eat.

Where it comes from

The fruit comes from Canarium schweinfurthii, a large tree of tropical African forests. Its range stretches from Senegal to west Cameroon and on to Ethiopia, Tanzania and Angola. It grows in rainforest, in gallery forest along rivers and in transitional forest.

How it's eaten where it grows

In Nigeria, atili is a hand-held snack after about ten minutes in lukewarm water. The softened pulp has a rich, creamy texture and an olive-like edge.

In Mutunda and Kiryandongo, in Uganda's Bunyoro-Kitara Kingdom, ripe fruit is eaten straight away or blanched in boiling water for 2–3 minutes to soften the skin and flesh. People usually discard the stone after eating the flesh. Sometimes they roast it, crack it open and eat the kernel inside.

How it's grown

The tree's crown reaches the upper forest canopy, and it carries creamy-white flowers. Farmers often leave it standing on cleared land for its shade. In Bunyoro-Kitara, people gather ripe fruit from the ground or climb and shake the branches to bring it down. Hornbills and elephants carry its seeds through the landscape.

When and where you'll find it

In Nigeria, fresh ripe atili is sold at Daily Market in Pankshin, Plateau State, and one cook bought hers fresh in Jos. Uncooked, it keeps well in the fridge before a brief soak in warm water prepares it for eating.