African black plum

What it is

African black plum is Vitex doniana, rather than an orchard plum. Each fruit measures about 3 cm (1¼ in) long. Green skin darkens as it ripens, enclosing black pulp and a hard, woody stone. The starchy flesh can be eaten raw or turned into jam, drinks and wine.

Where it comes from

The tree grows across tropical Africa, from Senegal east to Somalia and south to South Africa, and on Comoros and Seychelles. It is also occasionally planted in Mauritius. Forests, savannas and damp ground along rivers all support it.

Farmers often keep these trees when clearing land. In Nigeria, names include dinya in Hausa and ucha koro in Igbo.

How it's eaten where it grows

In Nigeria, amoriri is black-plum syrup. One serving pairs it with toasted sesame seeds over mingau, a creamy dessert of tapioca and coconut milk. Mingau is one of the Afro-Brazilian desserts of Lagos Island, and its tapioca is sold there ready for Easter feasts.

The same tree supplies a leafy vegetable: its young leaves are cooked on their own or added to sauces.

How it's grown

The tree sheds its leaves and grows about 8–18 m (26–59 ft) tall, with a rounded crown that gives shade. It is planted in fields and along boundaries. New trees grow from seeds or shoots arising from the roots; cuttings also work in Malawi. Bees and sunbirds visit the flowers.

When and where you'll find it

In Uromi, Edo State, Nigeria, the fruit usually ripens from June through October. Tanzania usually has ripe fruit from April to July, and Zambia from April to September. Fresh fruit is traded in local markets during its season, alongside leaves sold as vegetables. Beyond fresh eating, the pulp becomes syrup, jam and wine.