Nuts

Meal

Mongongo meal is a coarse grind of the nutritious nut of Schinziophyton rautanenii from southern African woodlands that still feels sandy and particulate rather than powder-fine. It adds visible flecks and a rustic crunch to cookies, coatings, crumbles, and hearty batters. Flavour is rich, oily, and distinctive—traditional staple snack of San and other regional peoples. Meal often keeps more skin and oil than refined flour, so it tastes fuller and darkens more in the oven. Toast meal in a dry pan to bloom aroma before folding into doughs. Useful wherever southern African traditional foods and modern specialty exports in small volumes. Storage: high oil—keep cool after shelling. Process notes: hard shells cracked traditionally; kernels eaten roasted or pressed. Respect cultural food context; supply is wild or smallholder, not industrial orchard scale. Treat as tree-nut style oilseed; specialty import. Choose meal for texture and flour for smoother crumbs and pastes.