[1] The fluted gourd grows in many nations of West Africa, but is mainly cultivated in southeastern Nigeria and it is used primarily in soups and herbal medicines.

[2] Although the fruit is inedible[citation needed], the seeds produced by the gourd are high in protein and fat, and can, therefore, contribute to a well-balanced diet.

T. occidentalis is traditionally used by an estimated 30 to 35 million people in Nigeria, including the Efik, Ibibio, Ikwerre, and Urhobo ethnic groups.

[3] The same study found the seed count in larger gourds to reach upwards of 196 per fruit, typically measuring between 3.4 and 4.9 cm in length.

[3] In both the pistillate and staminate varieties, T. occidentalis flowers grow in sets of five, with creamy-white and dark red petals, contrasting with the light green colour of the fruit when young, and yellow when ripe.

The large (up to 5 cm), dark-red seed is rich in fat and protein and can be eaten whole, ground into powder for a kind of soup, or made into a fermented porridge.

[5] If the gourd is left intact and proper storage and shipping are not practiced, pod rot can manifest, even from small lesions, and cause serious damage to the entire fruit, rendering it unusable.

Infection occurs most frequently during transport, although it can also arise before the plant is harvested, starting as a small lesion that creates an avenue for pathogens to penetrate the fruit.

[1] When T. occidentalis is prepared for herbal medicine, it is used to treat sudden attack of convulsion, malaria, and anaemia; it also plays a vital and protective role in cardiovascular diseases.