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Kola nut (Cola acuminata)

Contributed by Ozoz Sokoh

In Igboland in the east of Nigeria, the people say, Onye wetalu oji, wetalu ndu, He who brings kola, brings life.

Revered in Nigeria and across West Africa, this seed with single or multiple lobes comes in a variety of colors from pink to red, white and green. Enjoyment of the kola nut is present in both daily life as a stimulant, and during ceremonial rituals in ways similar and significant to the concept of “breaking bread” - prayer, fellowship, hospitality and more. It is rare to find a ceremonial gathering in Nigeria where kola is absent. Historically, kola nuts were used to treat a variety of ailments in islamic medicine - including aches and pains, from head to stomach, nausea, and more. Today, it’s role as a stimulant and masticatory snack, like betel leaf are the more common uses.

To eat, the kola, as it is popularly called is split into lobes, and then bitten or further broken into tiny pieces which are chewed and enjoyed as stimulants. The flavor notes are bitter with some astringency and dryness on the palate. However, a sip of water later, sweet notes emerge.

Kola nut oxidizes within seconds of grating, hence the color of the tea.


Kola nut (Cola acuminata)

RECIPE

Kola Nut Tea

Makes ~ 720ml. Serves 6 to 8
Infusions of kola nuts are a common occurrence in the north of Nigeria. It is likely that this is the inspiration behind the 19th century kola infusions and tonics that created modern cola drinks.

Ingredients:

  • whole kola nut, about 20g
  • 3 cups of boiling water
  • 2 tablespoons granulated (white) sugar

Instructions:

  • Wash and carefully grate your kolanut, using the large side of a box grater
  • Then, in a small mortar and pestle, pound the shreds until they are broken down and crumbly
  • Add the pounded kola nut to a teapot. If the teapot has a strainer, put the kola nut crumbs in there
  • Carefully pour over the boiling water. Stir well, put the lid on, and leave to sit for 3 to 4 minutes
  • Add the sugar and stir well until dissolved
  • (Strain and) Pour into small cups
  • To store, refrigerate any leftovers in an airtight container and use within a week

References: Edible Medicines: An Ethnopharmacology of Food by Nina L. Etkin, University of Arizona Press