The Ricinodendron heudelotii tree is valued in many parts of West Africa for its edible, oily seeds, a popular spice in stews. Locally known as Njangsa, the seeds have a unique taste—peppery and chocolatey. They are roasted or sun-dried and ground into a paste used for thickening and flavoring food. The broad-crowned tree reaches heights of up to 50 meters, with smooth gray bark that reveals a red interior when cut. Because its timber is easy to carve many cultures have made different uses of it, ranging from musical instruments in Gabon and Angola to the Kuba masks of the Congo.