The Gabon Nut is extremely abundant in Congo, Nigeria and Sierra Leone, and thrives in tropical regions. It has an extremely hard shell which makes germination difficult. The nut comprises of 50% fat which is largely made up of oleic acid. Its flavour is said to be a combination of the hazelnut and chestnut, and are commonly used it recipes involving meat. Gabons are a source of cooking oil and flour.

Pairs with