Tree usually 18-36(-50) m. tall, with ample crown and with bole 0.7-1 m. diameter at the base, sometimes with buttresses 2-5 m. tall; bark grey, slightly scaly; slash yellow-brown, granular, mottled.. Leaves elliptic to obovate-or ovate-elliptic, 3.5-16 cm. long, 1.8-7.5 cm. wide, shortly broadly acuminate at the apex, cuneate to narrowly rounded at the base, rather coriaceous, glabrous, dark and glossy above, paler beneath, the venation prominently reticulate; lateral nerves on either side±7-10; petiole 0.8-1.7 cm. long, channelled; stipules narrow, curved, 0.5-1.5 cm. long, covering the leaf-bud.. Flowers fragrant, small, clustered in few-several-flowered umbel-like clusters in raceme-like or paniculate axillary inflorescences up to 5 cm. long; pedicels slender, 5-10 mm. long.. Sepals rounded-ovate, 1.25 mm. long, at length reflexed.. Petals greenish or greenish yellow, elliptic, 3-5 mm. long.. Ovary±1 mm. long.. Stamens equal.. Disk yellow.. Fruits hanging, clustered, yellow, broadly oblong-ellipsoid, 5-8 cm. long, 3.5-7 cm. wide, 3-4 cm. thick, rather mango-like; skin smooth; endocarp hard, covered with dense long bristly fibres.. Seed chestnut brown, glossy, woody, elliptic in outline, 3-5 cm. long, 2-3 cm. wide, 1 cm. thick, compressed.. Fig. 3.
More
A tree. It grows to 40 m high. The trunk is 1 m across. It has narrow buttresses. The bark is light grey and smooth. The leaves are simple and alternate. They are 3.5-16 cm long and 2-8 cm wide. The flowers are small and yellowish-green among the leaves. They have a scent. The fruit are 10-13 cm long and 3-4 cm wide. The fruit has a thick covering and one seed.
A forest tree, to 120 ft. high
Dark green shining foliage
Flowers greenish, fragrant
A tropical plant. It grows in the humid forest zone in central Africa. It grows below 1,000 m altitude. It grows in areas with a rainfall of 1,500-3,000 mm per year. The temperatures are between 25°-32°C.
More
Often seen in villages and towns in the forest regions.
The seed provides oil used in cooking. It is used to make Gabon chocolate or Dika bread. The kernels are ground and eaten in dishes of mixed vegetables. The kernels are extracted from the stones then roasted. They are then pounded and poured into a mould. This cheese is then scraped and added to boiling meat or vegetables. It is like a relish, especially for plantain bananas. The pulp of the fruit is eaten fresh. The leaves are used for a sticky sauce.
Home
