Prekese Powder

Description

Description/Taste

Prekese is a woody, angular pod widely varying in length and shape, depending on the growing environment and the pod’s age. The pods are generally 15 to 25 centimeters in length and 4 to 5 centimeters in diameter and have a cylindrical, straight-to-curved shape with tapered ends and four longitudinal, wing-like ridges. The exterior is fairly smooth, glossy, tough, and hard with a bumpy surface, showcasing dark brown, brown, to purple-brown variegated hues. Each ridge averages 3 centimeters in width and is thin with slightly rippled or flat edges. Underneath the surface, the pods contain two woody wing interiors, while the other two have a soft, sugary brown pulp. There are also a few black, tapered seeds extending 8 millimeters in length, and these seeds can be heard rattling within the pod when shaken. Prekese releases a permeating, sugary-sweet aroma, and the pods have a subtly sweet, astringent taste. When cooked, the sugary pulp within the pod infuses into the dish, adding a sweet, savory, tangy, and robust, funky flavor.

Seasons/Availability

Fresh Prekese is generally harvested from September through December. Dried versions are available year-round.

Current Facts

Prekese, botanically classified as Tetrapleura tetraptera, is a descriptor for the seed pod of a rare tree belonging to the Fabaceae family. The West African species is a wild, deciduous tree reaching 20 to 25 meters in height, and descending from the branches are long, seasonal pods that naturally fall when ripe. The tough pods are not opened or damaged in the fall and are gathered among local populations as a medicinal ingredient and culinary flavoring agent. Prekese translates from the Twi language of the Akan people in Ghana to mean “soup perfume” and was given to the pods for their permeating aroma. This scent is often infused into soups, stews, and ragus and is a favored spice for creating complex base flavorings in savory and sweet dishes. Prekese is known by several regional names throughout Africa, including Ubukirihu, Oshosho, Aidan, Imiminje, Ighimiaka, Osakirisa, Apapa, Edeminang, and Ighirehimi. In the modern day, Prekese is localized to West Africa, and it is challenging to find fresh outside of markets in the tree’s growing regions. Prekese pods are also dried and packaged as a health ingredient, sold worldwide through select retailers and online distributors.

Nutritional Value

Prekese is a source of copper to develop connective tissues, potassium to balance fluid levels within the body, vitamin C to strengthen the immune system, and magnesium to control optimal nerve functioning. The pods and seeds also provide some iron to build the protein hemoglobin for oxygen transport through the bloodstream, phosphorus to repair cell tissue, and other nutrients, including zinc and calcium. In natural medicines throughout West Africa, Prekese is crushed, boiled, soaked, or steeped into teas, tinctures, pastes, and other forms believed to help increase blood flow, remove bacteria from the stomach, reduce ulcers, and lessen the chance of asthma flare-ups. The pods are also thought to reduce hypertension and are given to new mothers to prevent post-pardon contractions and promote milk production. Prekese is beloved for its unusual fragrance. The pods are typically ground into a fine powder and are mixed with shea butter or palm kernel oil for use in soaps and skincare. Prekese is thought to have antibacterial and antimicrobial properties to improve complexion. The flowers and sections of the fruit are also infused into perfumes or used as a natural mosquito repellant.