Seeds of the species are prepared and fermented to make Ugba, a soup condiment in Nigeria.

[2] Leaflets are oblong to elliptical in outline, 1.2-2.5 cm long and 5–8 mm wide, apex is rounded to obtuse, leaf base is unequal, either auriculate or cuneate.

[1] Occurs in the forest zones of Senegal eastwards to Sudan and southwards to Angola.

After processing and fermentation, the processed seeds containing carbohydrates that is rich in fructose and glucose, fatty oil that is rich in oleic and linoleic acid, protein and amino acids are used as condiments in soups and salad or eaten.

[6] In parts of Nigeria, leaf extracts are used in traditional medicine for the treatment of diarrhea related ailments.