| Pangium | |
|---|---|
 | |
| Plate from book:Flora de Filipinas | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malpighiales |
| Family: | Achariaceae |
| Genus: | Pangium Reinw. |
| Species: | P. edule |
| Binomial name | |
| Pangium edule Reinw.[2] | |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 462 kJ (110 kcal) | ||||||||||||||||||||||||||||||||||||
23.9 g | |||||||||||||||||||||||||||||||||||||
| Sugars | 14.1 g | ||||||||||||||||||||||||||||||||||||
| Dietary fiber | 6.2 g | ||||||||||||||||||||||||||||||||||||
2 g | |||||||||||||||||||||||||||||||||||||
2.3 g | |||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[4] | |||||||||||||||||||||||||||||||||||||
Pangium is a genus in the familyAchariaceae containing the sole speciesPangium edule, a tall tree native to the mangrove swamps of Southeast Asia (Indonesia andPapua New Guinea[5]). It produces a large poisonous fruit (the "football fruit" orpangi)[6] which can be made edible by fermentation. It isdioecious, with male and female flowers produced on separate individuals.[7]
The taxonomy of the tree is uncertain and it may also be classed in theFlacourtiaceae[5] or theViolales.
The tree can reach 18 metres (59 feet) in height. Theleaves are heart-shaped. The brownish fruit grows in clusters and shaped like a pear.[6]
The tree requires many years to mature and the seeds are therefore most frequently harvested from wild trees, as it is not economically feasible to cultivate.[8] Although poisonous to humans, the seeds of the tree form part of the natural diet of thebabirusa (Babyroussa babyrussa).[9]
The fresh fruit and seeds containhydrogen cyanide, thus are deadly poisonous if consumed without prior preparation.[10][11][12] The seeds are first boiled and then buried in ash, banana leaves and earth for forty days,[13] during which time they turn from a creamy white colour to dark brown or black.[14] The method relies on the fact that the hydrogen cyanide released by the boiling and fermentation is water-soluble and easily washed out.
The kernels may be ground up to form a thick black gravy calledrawon. Popular dishes includenasi rawon, beef stew inkeluwek paste, popular in East and Central Java,[15] andsambal rawon, rawon stew made with beef or chicken, also made in East Java.[16] In West Java and Jakarta,gabus pucung,snakehead fish inpucung paste soup, is a popular traditional dish inBetawi cuisine.[17] TheToraja dishpammarrasan (black spice with fish or meat, also sometimes with vegetables) uses the blackkeluak powder.[citation needed] InSingapore andMalaysia, the seeds are best known as an essential ingredient inayam (chicken) orbabi (pork)buah keluak,[18][19] a mainstay ofPeranakan cuisine. TheDusun tribe ofBorneo use this pounded kernel as main ingredient for making local signature dish calledbosou,[20] a sour fermented fish.
People of theMinahasa tribe in North Sulawesi use the young leaves as a vegetable, slicing them small, then cooking them with herbs and pork fat or meat inside bamboo. Many sellers in theTomohon traditional market sell the leaves.
The edible portions of the plant are an excellent source of vitamin C and high in iron.
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