Tula Nuts

Nuts of the Tula bush.

They can be cracked and the insides eaten raw or roasted. Or the insides can be crushed to make various beverages.

Tula nuts are best after being dried for a few months, but they can become explosive if they get wet after drying if not processed correctly first.

This process involves mixing salt, flour, and vegetable oil. The nuts are coated in the mix and set in a warm, but not hot, environment for another week. After this point, if done correctly, the coated nuts can be fried or washed clean and eaten without the coating and without fear of explosion.

In Hìlñdà and Gānès of BM3862, the weather was hot and dry enough to dry out the tula nuts so that when rains of Nédiïn came, the fields that hadn't been picked were blown to bits. Several years passed before those fields could produce again.

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