The water caltrop (a.k.a. bull’s head, bull nut, buffalo nut, and bat nut) is an aquatic plant, native to Asia, that produces a starchy, hard fruit, with a distinctive shape, like a bull with horns. rworange says each side has a different little face.

Pei* loves them, and describes them as sort of a combination of chestnut and peanut. They have to be cooked–raw, they’re toxic. Boil them for about half an hour or more, with a few pieces of star anise. It’s actually quite hard to overcook these. They’re done when soft all the way through. Break them open, like roasted chestnuts, and consume.

More about the “bat nut”.

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Water Caltrop
Bat nuts roasting on an open fire (aka devil pod, bull’s head, bull nut, buffalo nut, water caltrop, trapa natans, Ling Jiao)

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