Nuts

In Shell

In-shell mongongo is the nutritious nut of Schinziophyton rautanenii from southern African woodlands sold still protected by its hard shell for longer storage and table cracking. Shells slow oxygen and light, often keeping kernels fresher than poorly stored shelled nuts. Guests crack their own for interactive snacking; bakers shell ahead for control. Flavour once opened should be rich, oily, and distinctive—traditional staple snack of San and other regional peoples. Origin: Kalahari and surrounding southern African regions. Process: hard shells cracked traditionally; kernels eaten roasted or pressed. Store cool and dry; discard nuts with holes, mould, or a dusty rattle. Respect cultural food context; supply is wild or smallholder, not industrial orchard scale. Allergen: tree-nut style oilseed; specialty import. Provide a bowl for shell waste so fragments do not migrate into desserts. Use a proper cracker on very hard shells to avoid smashing kernels to dust.