Black velvet tamarind

What it is

This African fruit is Dialium guineense, a member of the bean family. Its round or flattened fruits grow to about 2.5 cm (1 in) across. Each shell usually holds one seed, occasionally two. The pulp is dry rather than juicy, with sweetness, acidity and a slight mouth-drying edge.

Where it comes from

Black velvet tamarind is native to West and Central Africa, including Senegal, Ghana, Nigeria and Cameroon. In Ghana it grows at forest edges and along the Volta near Ada.

Names change across the region: Yoruba speakers call it awin and Igbo speakers icheku. In Ghana it is known as yooyi.

How it's eaten where it grows

In Nigeria, awin is eaten straight from its shell or made into a drink. For one version, hot water loosens the pulp, then a sieve catches the seeds. Lemon juice and jaggery, an unrefined cane sugar, go into the strained drink, which can be served over ice.

Food writer Funke Koleosho turns awin into frozen yogurt. She boils the shelled fruit with water and sugar, sieves out the seeds, then mixes the compote with Greek-style yogurt and condensed milk before freezing.

How it's grown

The plant can become a tree up to 30 m (98 ft) tall with a dense leafy crown, though it often stays shrubby. It grows in savanna forests and shaded canyons, on moist ground that can be slightly salty. In Ghana, clusters of small white flowers usually appear from September to November.

When and where you'll find it

In Nigeria, the tree usually fruits from October to January. In Ghana, fruit usually ripens from March to May. In Lagos, the online grocer 24 Hours Market sells fresh awin in 200 g packs. The edible pulp stays inside its brittle shell until cracked out for a snack or soaked for a drink.