FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ELAEIS GUINEENSIS Palmae, MACAW-FAT, OIL PALM
Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]
is a plant of tropical Africa and introduced to tropical America. The bright yellow drupe with shiny, purple-black point, though nauseous to the taste, is eaten in Africa. Mawezi, or palm oil, of the consistency of honey, is rudely extracted from this palm and despite its flavor, is universally used iin cooking. This palm is also tapped for toddy. Palm chop, a dish prepared at Angola from the fresh nut, is pronounced most excellent by Montiero, who also describes the fresh wine as delicious. Lunan says the roasted nuts taste very much like the outside fat of roasted mutton, and that the negroes are fond of the oil which sometimes makes an ingredient in their foods. Hartt says this palm is the dendes of Brazil, the caiauhe of the Amazons, and that the oil is much used for culinary purposes.
