Cook with Bambara groundnut
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About
Vigna subterranea is a member of the family Fabaceae. Its name is derived from the Bambara ethnic group. It reproduces via geocarpy, ripening its pods underground, much like the peanut.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×6
1
2
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
alpha-resorcylic-acidcarbohydratesphospholipase-dphysetoleic-acidhydroxybehenic-acidcis-10-octadecenoic-aciddihydroxystearic-acidtrihydroxystearic-acidphosphoric-acid-monoesterhydrolasefiberdocosenic-acidproteingamma-methylene-alpha-ketoglutaric-acidcis-3,5,4'-trihydroxy-4-isopentenylstilbenecellulose
Molecular pairings
Pairs well with — computed from shared flavor compounds
Bambara groundnut, brown white-eye, dry, raw (Ghana), n=1
20 shared
Bambara groundnut, red, dry, raw
20 shared
Bambara groundnut, combined varieties (Ghana), not soaked, boiled* (without salt), drained
20 shared
Bambara groundnut, red, soaked, boiled in different water* (without salt), drained
20 shared
Bambara groundnut, black white-eye, dry, raw (Ghana), n=1
20 shared
Bambara groundnut, red, not soaked, boiled* (without salt), drained
20 shared
Source & License
Source
Wikidata
License
CC0
Source page
Imported
6/3/2026, 3:53:40 AM
Verification
Multi-layer verified