Short answer, it’s a Bambara Groundnut grown in West Africa (Indonesia and Malaysia, too). But we crushed the name down to BamNut, to put a catchy ring on it. 

A bit of a wonder crop, this regenerative legume has been under cultivated and overlooked. Which is insane considering what’s in its nutritious locker: with 20% protein, 18% fiber, B vitamins, 7 minerals and iron, it's loaded.

It thrives with very little water and in poor soil. And, as it grows, it leaves organic matter that heals the soil. 

(Even more obscure fact - in Indonesia and Malaysia it’s known as Kacang Bogor and Kacang Poi.)

Eat it as it is and you’d break your jaw. It’s harder than a really hard thing. So, it’s cooked and steamed to be softened. Taste? Some people say soy, peanut or chickpea. Some say earthy. Some say nutty. All say delish.

Here’s the science bit. The BamNut has adapted to drought conditions on a cellular level. It’s simply not thirsty for rain. What’s more, this brilliant little legume has a strong, complex root system that heals the earth and improves the soil. Bringing back biodiversity and promoting a healthier eco-system. Nature, take a bow.

BamNut grows well on non-arable land, and is better adapted to that than rest of its legume relatives, and doesn’t need any nasty chemical fertilisers or pesticides at all to grow. Actually, it goes one better - adding nitrogen back into the ground to regenerate the land.