モンゴンゴ

系統学的研究によると、リキノデンドレア族の中でモンゴンゴは初期の系統群である。^{[ 5 ]}

Per 100 grams shelled nuts:

• 24 g protein
• 57 g fat:
  • 44% polyunsaturated fatty acids
  • 18% monounsaturated fatty acids
  • 17% saturated fatty acids
• 193 mg calcium
• 527 mg magnesium
• 4 mg zinc
• 2.8 mg copper
• 565 mg vitamin E (tocopherol)

Mongongo nuts are a staple diet in some areas, most notably among the San people of northern Botswana and Namibia. Archaeological evidence has shown that they have been consumed by the San communities for centuries.^[6] Their popularity stems in part from their flavor, and in part from the fact that they store well, and remain edible for much of the year.

Dry fruits are first steamed to soften the skins. After peeling, the fruits are then cooked in water until the maroon-colored flesh separates from the hard inner nuts. The pulp is eaten, and the nuts are saved to be roasted later. Alternatively, nuts are collected from elephantdung; the hard nuts survive intact through the digestive process after the elephant has consumed and digested them.^[6] Once dry, the outer shell cracks easily, revealing the nut, encased within a soft inner shell. The nuts are either eaten intact, or pounded as ingredients in other dishes.

The oil from the nuts has also been traditionally used as a body rub in the dry winter months to clean and moisten the skin. The wood, being both strong and light, makes excellent fishing floats, toys, insulating material and drawing boards.