The edible seeds might be boiled and eaten whole, or fermented and added to ogili. The large (up to 5 cm), darkish-red seed is wealthy in fats and protein and will be eaten complete, floor into powder for a sort of soup, or made into a fermented porridge. The identical research discovered the seed rely in bigger gourds to reach upwards of 196 per fruit, sometimes measuring between 3.4 and 4.9 cm in length.