Pangium is a genus in the family Achariaceae containing the sole species Pangium edule, a tall tree native to the mangrove swamps of Southeast Asia (Indonesia and Papua New Guinea[5]). It produces a large poisonous fruit (the "football fruit" or pangi)[6] which can be made edible by fermentation. It is dioecious, with male and female flowers produced on separate individuals.[7]
| 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 | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 2% 19 μg2% 230 μg |
| Vitamin C | 29% 25.8 mg |
| Minerals | Quantity %DV† |
| Calcium | 1% 15 mg |
| Iron | 12% 2.2 mg |
| Magnesium | 8% 32 mg |
| Manganese | 7% 0.155 mg |
| Phosphorus | 4% 52 mg |
| Potassium | 5% 151 mg |
| Sodium | 0% 4 mg |
| Zinc | 4% 0.43 mg |
| †Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4] | |
The taxonomy of the tree is uncertain and it may also be classed in the Flacourtiaceae[5] or the Violales.
Description
editThe tree can reach 18 metres (59 feet) in height. The leaves are heart-shaped. The brownish fruit grows in clusters and shaped like a pear.[6]
Cultivation
editThe 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 the babirusa (Babyroussa babyrussa).[9]
Uses
edit
The fresh fruit and seeds contain hydrogen 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 called rawon. Popular dishes include nasi rawon, beef stew in keluwek paste, popular in East and Central Java,[15] and sambal rawon, rawon stew made with beef or chicken, also made in East Java.[16] In West Java and Jakarta, gabus pucung, snakehead fish in pucung paste soup, is a popular traditional dish in Betawi cuisine.[17] The Toraja dish pammarrasan (black spice with fish or meat, also sometimes with vegetables) uses the black keluak powder.[citation needed] In Singapore and Malaysia, the seeds are best known as an essential ingredient in ayam (chicken) or babi (pork) buah keluak,[18][19] a mainstay of Peranakan cuisine. The Dusun tribe of Borneo use this pounded kernel as main ingredient for making local signature dish called bosou,[20] a sour fermented fish.
People of the Minahasa 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 the Tomohon traditional market sell the leaves.
Nutrition
editThe edible portions of the plant are an excellent source of vitamin C and high in iron.