Like garlic or onion, rondelle cut garlic tree seeds are delicious when blended with chiles, spices, or herbs. They can also be used grated or ground in many recipes where garlic and onions are appreciated.
The seed has a potent, garlicky flavour – similar to raw garlic – accompanied by lightly flavoured smoky notes. The bark (hiomi) and leaves are also edible, but it is the seed that contains the most densely concentrated flavours.
Seeds can be harvested from a variety of trees grown in Cameroon, Equatorial Guinea, Gabon, Congo, and Angola. Traditionally, they are used in many African recipes such as Taro with yellow sauce, Pepper Soup, Kwem, or Mbongo tchobi (Spicy black sauce).