What is Mongongo?

Mongongo is a type of high, spreading tree located in South Africa. In addition to the production of very useful light and durable wood, the Mongongo tree also provides distinctive fruit that produces a nutritionally valuable nut. These nuts are known as Manceti or Mongongo fruit and in some African communities they are used as a major part of a balanced diet. Products made of MANKETTI nuts, such as Manketti oil, are also distributed worldwide. The trees produce distinctive leaves that are shaped like hands, along with fine spray of yellow flowers. Starting March, the nuts of the manketti on the tree begin and the tree is slowly losing their leaves, because the weather in the southern hemisphere will change in autumn and winter.

Fruits

Mongongo are roughly in the shape of an egg and covered with a soft velvety peel. The skin can be removed to reveal edible red pulp, which is used in preservation and porridge, and leaves a thick shell. To access edible nuts inside, people burst shellsor the heat that make them burst. Once the nuts are removed, they can be reduced from the hand, baked, pressed against oil or used in the assortment of meals. Some people prefer to make elephants do work; Manketti nuts pass through the whole digestive tract of the elephant, allowing people to collect them from elephant manure. Houng and hard shells can also be burned as fuel.

MANKETTI NUTS store very well, so they are very popular in South Africa regions with less than ideal food storage conditions. They also have a high protein content, vitamin E and calcium. Manketti oil is excellent for the skin, causing many people to use it as a moisturizing and conditioning oil and it is also beneficial for hair and nails. Mangongo fruit can be an important source of nutrition when consuming within a balanced diet.

Outside Africa, it may be difficult to obtain maneuvetes nuts, although their oil can be found in specialized shops and shops that carry oils and soaps.Like other nuts, Mancetti nuts should ideally be stored in a cold dry place so that their oils do not slip and can be used in a wide range of foods. If the entire fruit of the whole mangonga is available, edible pulp is definitely worth a try.