Was I writing about exotic sources of vegetable fats? I was. I went off there down the Shorea robusta [Sal] rabbit-hole pretending that I knew enough about shea butter which comes from the nuts of Vitellaria paradoxa (formerly Butyrospermum parkii). The old Latin name - [Mungo] Park's butter-seed - is indicative of its relevance to botany. V. paradoxa is an, indigenous to Africa, member of the pan-tropical family Sapotaceae.known locally as shí or carité. Irish supermarkets, showing a want of marketing imagination, don't stock any fruits of that family; which include Manilkara spp. (sapodilla), Chrysophyllum cainito (star-apple), and Pouteria (abiu, caniste). I tell ya b'ys we haven't lived: imagining that stodgy old Cavendish bananas are a great treat.
For a sense of scale, those shea seeds [above L] (not to be confused with chia seeds from Salvia hispanica in Mexico) are the size of a chestnut and are found in the centre of apricot sized yellow-green fruit. The seeds are 50% fat, which is rendered from the nuts by pressing - like olives. Raw pressed oil, even extra virgin, is kinda rank from a mess of proteinaceous and alkaloid congeners. The oil can be refined - if only by adding hot water to the mix and skimming the fat off the top and is widely used across Africa as a nutritious fatty source of food. But you're more likely, in the West, to encounter the stuff in a tub of gloop from The Body Shop. It is our modern have vs have-not equivalent of Cleopatra bathing in ass's milk, like, for her peerless skin.