Pangium edule

Pangium edule Plate from book: Flora de Filipinas Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Malpighiales Family: Achariaceae Genus: Pangium Species: P. edule Binomial name Pangium edule Reinw. Rowal (Pangium edule), raw Nutritional value per 100 g (3.5 oz) Energy 462 kJ (110 kcal) Carbohydrates 23.9 g Sugars 14.1 g Dietary fiber 6.2 g Fat 2 g Protein 2.3 g Vitamins Vitamin A equiv. beta-carotene (2%) 19 μg (2%) 230 μg Vitamin C (31%) 25.8 mg Minerals Calcium (2%) 15 mg Iron (17%) 2.2 mg Magnesium (9%) 32 mg Manganese (7%) 0.155 mg Phosphorus (7%) 52 mg Potassium (3%) 151 mg Sodium (0%) 4 mg Zinc (5%) 0.43 mg Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Pangium edule (Indonesian: keluak or keluwak; Malay: kepayang) is a tall tree native to the mangrove swamps of Southeast Asia (Indonesia, Malaysia and Papua New Guinea). It produces a large poisonous fruit (the "football fruit") which can be made edible by fermentation.

The taxonomy of the tree is uncertain and it may also be classed in the Flacourtiaceae or the Violales.

Ecology and cultivation

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. Although poisonous to humans, the seeds of the tree form part of the natural diet of the babirusa (Babyroussa babyrussa).

Culinary uses

Pangium edule seeds used as spice in Indonesian cooking (rawon beef stew)

The fresh fruit and seeds contain hydrogen cyanide and are deadly poisonous if consumed without prior preparation. The seeds are first boiled and then buried in ash, banana leaves and earth for forty days, during which time, they turn from a creamy white colour to dark brown or black. 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, and sambal rawon. A stew made with beef or chicken also exists in East Java. The Toraja dish pammarrasan (black spice with fish or meat, also sometimes with vegetables) uses the black keluak powder. In Singapore and Malaysia, the seeds are best known as an essential ingredient in ayam (chicken) or babi (pork) buah keluak, a mainstay of Peranakan cuisine.

Nutrition

The edible portions of the plant are an excellent source of vitamin C and high in iron.

Synonyms

• Indonesian:
  • Keluak, kluwak, kluak, kluwek, keluwek or kloewak (Dutch spelling).
  • Pucung or pucing (Sundanese)
  • Rawan or rawon (adjective referring to food prepared with the seeds of this tree)
• Malay:
  • Kepayang
  • Payang
• Kadazan:
  • Panggi