Icacina mannii Often called mumu, this species is found from Congo to Senegal. Its fruits, seeds and tubers are all edible, at least after proper preparation. The pink pulp of the fruit is eaten at least in Congo, Senegal, and Guinea. The seeds are steeped for a week in water, which is changed each morning to remove bitter elements. They are then left in the sun two days to dry. Finally, they are reduced to flour by pounding. The resulting meal can be mixed with that of millet or beans to make a thick paste (known as enap in Senegal). The tuber is cut up and leached in running water to remove toxic elements and facilitate maceration. The pieces are afterwards dried, pounded, and strained to remove fibers. The starchy flour is then either eaten without further processing or, more often, is blended with the flour from the seeds. It is also softened into an edible paste by the addition of boiling water.

Icacina claesensi Called kukbukumbu in Congo.

Icacina guessfeldtii. The fruit is reportedly eaten in Congo.