Dacryodes edulis, commonly known as the safou, African pear, bush butter tree, or atanga, is a tropical, evergreen, fruit-bearing tree in the family Burseraceae. It is native to the humid tropical forests of Central and West Africa, particularly thriving in regions spanning from Nigeria to Angola. The genus name Dacryodes is derived from the Greek dakryon, meaning "tear," referring to the resin droplets that often weep from the bark, while the species epithet edulis is Latin for "edible," highlighting the fruit's central importance in local food systems. Historically, Dacryodes edulis has been a cornerstone of indigenous agroforestry, providing a vital source of seasonal nutrition and income for rural communities, and is often preserved in domestic compounds as a multi-purpose tree.

The plant typically reaches heights of 18 to 25 meters, featuring a fluted trunk, a dense, spreading crown, and large, pinnate leaves with a glossy, leathery texture. It produces small, fragrant, yellow flowers that develop into oblong, fleshy drupes. The fruit's skin varies in color from pale pink or violet when young to a deep, dark purple or indigo upon full maturity. Beneath the skin lies a thick, oily, buttery pulp that encases a single, large, lignified seed. Unlike many other tropical fruits, Dacryodes edulis is botanically and culinarily distinct for its high lipid content, which gives the pulp a texture and richness more akin to an avocado or olive than a typical sweet fruit.

As a food source, the safou is celebrated across West and Central Africa for its rich, savory flavor and unique, fatty mouthfeel. It is rarely eaten raw; instead, the fruit is traditionally prepared by boiling, roasting, or grilling the pulp until it becomes tender and creamy. Once cooked, the fruit is often seasoned simply with salt and served as a nutritious snack, or enjoyed alongside roasted maize, boiled plantains, or yam. In some regions, the pulp is mashed into a paste and used as a spread or a base for traditional soups and sauces. The oily nature of the fruit has also led to increasing interest in extracting its lipid content for use as a functional cooking oil or a raw material in artisanal cosmetic production.

Nutritionally, Dacryodes edulis is a powerhouse of healthy fats, making it a critical source of caloric energy in its native range. The pulp is rich in monounsaturated fatty acids—primarily oleic and palmitic acid—which are associated with cardiovascular health. It is also an excellent source of essential vitamins, particularly Vitamin C, Vitamin E, and B-complex vitamins, as well as dietary minerals like potassium, calcium, and magnesium. The biochemical profile is defined by a high concentration of antioxidants and carotenoids, which contribute to the fruit's health-promoting properties. In traditional ethnomedicine, the leaves, bark, and resin of the tree are utilized to treat a wide range of ailments, including skin diseases, fever, and digestive disorders.

Major ingredients derived from this food source include cooked safou pulp, extracted safou oil, and dried powdered fruit used in traditional food fortification. Significant bioactive compounds associated with the source include oleic acid, palmitic acid, linoleic acid, various carotenoids (such as beta-carotene), and phenolic acids like gallic acid and ellagic acid.