Angara or Afufa depending on your dialect, is a tear drop or egg shaped fruit. The most common version of this fruit found in igboland is glossy green and striped with white dots in colour, but the white variety shown below.
Anagara has white coloured spongey flesh with edible seeds, and a delicately bitter crunchy meaty texture. It is high in Potassium, Magnessium, Calcium, Fibre and Protein. Eaten raw its properties are made up of 92% water, 6% carbohydrate and 1% protein.
It is planted during the rainy season ( around February ) as the land is naturally fertile. Irrigation is not common or encouraged for this particular crop so traditionally in Igboland the season is followed accordingly for plantation.
Angara is usually served during Igbankwu, and during igbo festivals such as IriJi. Traditionally it is eaten with Ose a pepper condiment made by roasting and grinding with salt, and mixing into palm oil. In more recent times it is being eaten with a ground peanut butter mixture, not necessarily as a replacement but just another alternative. It can be eaten raw or sautéed into dishes like Abacha or even cooked into a stew.
Comment below and let us know how you like to prepare your Angara!