— Short, snippet-friendly answers to the most-asked questions about Diola (Chamaecrista nigricans). For the full profile with citations, open the main page.
Diola, scientifically known as Chamaecrista nigricans, is a perennial legume native to a wide range of regions including Angola, Benin, Burkina Faso, Cameroon, and many other countries such as Chad, Ethiopia, and Tanzania. Diola (Latin: Chamaecrista nigricans, family Fabaceae) is an edible plant catalogued in PlantSage.
Diola is generally regarded as safe for culinary use when correctly identified and prepared. Avoid wild specimens from polluted ground and confirm species before harvest.
Diola is a member of the Fabaceae family native to ANG, BEN, BKN, CMN, CVI, and CAF. Diola thrives in full sun and requires moist soil that can be light (sandy), medium, or heavy (clay).
Diola grows best in USDA zone 10-12, full sun light, moist water, and perennial life cycle. Detailed sowing, propagation, and care notes are on the full profile.
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