Ngali Nut

Canarium indicum is a tall tropical tree that can grow up to about 40 metres, with large compound leaves and clusters of small flowers. The fruit is an oval drupe, purple-black when ripe, with a thin skin and a very hard, three-sided shell surrounding the kernel. The kernel is cream coloured, oily and mild, with a flavour often compared to almond or pili nut. Shells are cracked with stones or mechanical crackers. The nuts are sold roasted or raw, whole or chopped, and are traditionally valued for their rich taste. Related species are known as Canarium nuts across Southeast Asia.

Ngali nut is native to the Melanesian region, including Papua New Guinea, the Solomon Islands and Vanuatu, and probably the Maluku islands of Indonesia. It grows in lowland rainforest and is often retained when forest is cleared for gardens. Trees are slow to bear, needing many years before they produce nuts, and they are usually grown from seed, which makes the quality of nuts variable. Some varieties are now being selected and planted in orchards in Pacific countries.

Ngali nut has been a traditional food and trade item in Melanesia for a very long time, with archaeological studies suggesting that Canarium nuts were used in the region thousands of years ago. The trees were protected and passed down within families and communities, and nuts were harvested seasonally, stored and traded between coastal and highland groups.

In the twentieth century the nut attracted interest as a potential smallholder crop, and in Solomon Islands and Papua New Guinea it is sold in village markets and in small processed packs. Research into improved varieties, better shell cracking and storage has been supported by regional agricultural programmes. The kernel remains a luxury snack and a festive food, and the wood and resin of the tree also have local uses.

Ngali nuts are eaten raw or roasted as a snack, or added to puddings, cakes and sweet and savoury dishes in the Pacific. In Vanuatu they feature in the traditional dish laplap, where the nuts are ground and mixed with root vegetable and baked in earth ovens. They can be pounded into pastes, used as a thickener in sauces, or pressed for oil. The kernels are also used in confectionery similar to almond products. Because of their high fat content, kernels should be stored in a cool place in a sealed container to prevent them from turning rancid.

The kernel is rich in fat, mostly monounsaturated and saturated, and moderate in protein, with small amounts of fibre, magnesium and other minerals. It is an energy-dense food, so portions of a small handful are sensible. Nutritional composition of Canarium nuts varies between species and the figures given here are approximate. They are considered a valuable traditional source of calories and fat in regions where other nuts are not available.