The safou is the Fruit Safoutier. The safou is called plum in French running, this is an erroneous name.
Description
The safou is a fruit of Africa tropical and equatorial. There exist several varieties, the safou is characterized by the variety from its colors from a fruit with another, pink clear with the navy blue while passing by blue sky and the purple one. It contains some seeds. The flesh of the safou is often fatty.
History
The safou holds its name of the Kikongo nsafu (the tree is called safu or musafu ).
Varieties
They belong to the family: Burseraceae, kind: Dacryodes, species: edulis
Production
For the food
The safou contains 59% of moisture either (53,3 g/100 G) of Eau, 4% or 11,2 G of Protéines, 5% of Glucides, 8,7% of Fiber S, 1,4% of Minéraux and provides 234 cal for 100 G. Its content of Fatty-acid (22,1%) is equivalent to that of the lawyer. One counts also the Cuivre (0,93 mg/100 G), the lipids (29,4 mg/100 G).One also finds in the safou Provitamine has (72 mg/100 G), of the Vitamine C 11 Mg (Ascorbic acid), of the Vitamine E (1,3 mg/100 G) and of the Minéraux, of which most present are the Calcium (65 mg/100 G), the Potassium (443 mg/100 G) and the Phosphore (68 mg/100 G).
Consumption
The Skin of the safou called the Pulp , and the tegument which recovers its core are edible. In the areas and Country (Congo-Brazzaville, Congo-Kinshasa, Cameroun, Guinea Equatoriale…) from where it is originating, the safou is consumed rather cooked, but also dried. There are mainly three manners of cooking it: by immersion in the ebullient Water, on ember and finally on a hotplate or in a furnace and powdered with salt or without salt. One can also consume it believed, in which case he is more appreciated miss or slackness on at least part of his surface. But it does not mature in a way as uniform as the lawyer. Some prefer to consume it before it matures completely, because they appreciate the acidulous taste of the parts still crunching.
External bond
safou- http://fr.orkos.com/Default.aspx?tabid=164
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