Hua gabonii, commonly known as the garlic tree, is a small aromatic tree in the family Huaceae. The genus name Hua honors the French botanist Henry Hua, while the species epithet gabonii refers to Gabon, one of the regions where the plant is prominent and was first formally described. It is native to the humid lowland rainforests of Central and West Africa, particularly in Cameroon, Gabon, Equatorial Guinea, Nigeria, the Republic of the Congo, and the Democratic Republic of the Congo.

Historically, the tree has been valued primarily for its large, oily seeds, which have long been used as both a food and a culinary thickener in forest-based cuisines. Traditionally, the ground seeds are used to thicken soups, stews, and sauces, imparting a rich, nutty flavor and creamy texture, while whole or coarsely crushed seeds may be added to slow-cooked dishes. In some areas, the oil-rich kernels are lightly roasted to enhance flavor, and the residual press cake may be incorporated into sauces. Modern interest has focused on the seeds’ nutritional value, as they are high in fats, including unsaturated fatty acids, as well as proteins and minerals. The plant's leaves and bark are also used as a medicine and flavoring agent.

Hua gabonii is scientifically understudied, but the seeds are not known for containing potent toxic compounds when properly prepared. However, like many oily seeds, they can become rancid if poorly stored, underscoreing the importance of drying and cooking practices in traditional food use.