Ngô hiômi (bobimbi)

In Africa there are about fifteen 'garlic trees', plants of which sometimes all parts smell of garlic, including the bark, the branches and the leaves.

Ngô hiômi is no longer available.

Especially the seeds of the Scorodophloeus zenkeri (divida) and of the Afrostyrax lepidophyllus are very popular in West Africa, where these plants naturally occur in the rainforest. Incidentally, you can also find such garlic plants outside Africa, such as the kulim tree, Scorodocarpus Borneensis, in Borneo (Indonesia).

We offer the seeds of the Afrostyrax lepidophyllus. This grows in the dense tropical rainforest of West Africa, especially in Cameroon, Congo and Nigeria., and bears fruits. These grow like beads, in strings on the tree. After drying, when all moisture-containing components have dried out, the round seed remains, surrounded by a parchment shell, the endocarp. This 'garlic nut' is also called the 'rondelle', the French word for 'bead'.

The seeds contain the same volatile substances as garlic. They are released when the plant's defense mechanism is activated, for example when you damage the plant. Such as when sawing the wood of the divida - the name of the wood - an excellent furniture wood. The seeds are called ngô hiômi in the Bassa language, and are traditionally used as a medicine and spice, such as in the spice mixture mbongô tchòbi that is used in the fish dish of the same name.

Our garlic nuts come from wild harvesting. Experiments are being conducted with the cultivation of this tree to protect the endangered natural population from overexploitation, but so far without success.

The fruit of the Scorodophloeus zenkeri  is an elongated pod with 1-2 mostly disc-shaped seeds. Besides these, the bark of this tree is also used, which together with the seeds is used in nkui sauce, nap poh sauce and to condre, a very popular dish of goat meat. The bark is charred black before use.

Smell and taste

NgO hiomi  has a pleasant garlic aroma, and causes an unmistakable garlic breath after eating it. This is common to all plants that are rich in marasmicin (thiosulfinate) - such as wild garlic (Tulbaghia violacea) - or allicin (diallylthiosulfinaac) - such as garlic (Allium sativum). Both compounds are unstable, and  - this is how the plant's defense mechanism works - break down into a complex of sulfur compounds, such as

• 2,4,5,7-tetrathiaoctane,
• 2,3,5-trithiahexane, methyl disulfide (also found in cauliflower, broccoli and camembert) and
• 2,3,4,6-tetrathia hetane (also found in mushrooms),

The oil from the seeds of Scorodophloeus zenkeri (divida) and Afrostyrax lepidophyllus contains 91.0-96.1% sulphur compounds. The predominant compound is 2,4,5,7-tetrathiaoctane, accounting for 51.5-52.9%.

Usage

Ngô hiômi is used as a substitute for garlic in West African dishes, for example in rubs and marinades, or in nkwi, a famous very spicy soup in which ngô hiômi plays the leading role. Compared to garlic powder, the powder of the garlic tree is much more aromatic.

Ngô hiômi is processed in the spice mixture yaji, the basis for every Nigerian dry rub (for the bbq). Yaji is delicious, because of the combination of spices and the irreplaceable power of kuli-kuli, the basis for the rub, made from pressed peanut cake. Easy to make yourself.

How to use the nuts? Take a cloth and a nutcracker.Crack the nut in the cloth so that the pieces do not jump away. Crush the pieces in a mortar and then grind them to a powder.  The broken ngo hiomi can be rehydrated well, after which you can easily grind it. If you don't like the rough work, let the nut absorb water whole. Take your time for this,  at least one day.

Features

• 100% seeds of Afrostyrax lepidophyllus
• origin: cameroon

Assortment

• only available in glass jar, contents 60 grams

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the gift packaging section

General advice

• the aromas of ngo hiomi are overwhelming and very long lasting, even when the nuts become very dry.
• Grind ngô hiômi beforehand, the fragrance will not be lost

Save:

• Due to the low melting point of allicin, it is best to store ngô hiômi in a cool place
• keep the packaging hermetically closed!
• This spice has no expiration date, it retains its aromas almost indefinitely!