edible nut of the dika tree, which is also called the dika bread, or Gabon chocolate, tree (species Irvingia barteri), and is native to western Africa. The nut is used principally for food and oil.

The fruit of the dika is a large edible drupe with thick, fibrous flesh. The kernels are taken from the stones and roasted like coffee beans, then pounded and poured into a mold before being added to boiling meat and vegetables. The kernels are also used to adulterate chocolate and ground to make flour. The fat is extracted from the seeds for soap and candlemaking. A relish made from the dika nut is customarily eaten with plantain, a starchy fruit similar to the banana.