Morish Marula Nuts
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We have some more exciting news! We will be launching a new, indigenous, organic and ethical product in October… raw Marula nuts!

Here’s another African superfood straight from our community projects in Southern Africa that will blow your mind. Evidence shows the Marula tree has been a source of nutrition as long ago as 10,000 years B.C. and is known as one of Africa’s botanical treasures. You’ve heard of the tangy Marula fruit and ubiquitous – quintessentially South African – ‘Amarula Cream’ liquor, right?

But were you aware of the morish, creamy Marula nuts?  They actually come from the Marula fruit, each of which produces a nut stone. The nuts hold the magic of Marula, within the kernel.

Benefits

As with the fruit, the nut is rich in protein, energy, and minerals like iron, magnesium, zinc, phosphorous and copper. It is also a source of powerful antioxidants, with high concentrations of essential fatty acids.

Uses 

Eaten raw or roasted, they are considered a delicacy because of their delicious taste, similar to pine-nuts and delicate aroma. Try them with cinnamon and honey for a sweet treat, or lightly salt them with Himalayan salt for a savoury snack.

Since they taste like pine-nuts but are superior in that they are indigenous and a lot more affordable, we have a beautiful vegan pesto recipe to share with you!

Lemony Rocket and Marula Nut Summer Pesto (vegan)

Ingredients

2 cups tightly packed fresh (preferably organic) wild rocket, de-stemmed

2 tbsp Marula nuts (raw or lightly roasted)

2 large cloves garlic – you can lightly steam these if you prefer a lighter flavour

½ cup organic extra virgin olive oil

2 tbsp fresh squeezed lemon

½ cup nutritional yeast flakes

sea salt to taste

Preparation

  1. Combine the rocket, Marula nuts and garlic in a food processor and process until all finely chopped
  2. With machine running, slowly dribble the olive oil and lemon into the mixture until smooth
  3. Use a spatula to remove from the processor and stir in the nutritional yeast flakes and salt to taste.
  4. Enjoy with seed crackers, crudité, some crusty artisanal bread, pasta or in salads!
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