How to Make It
Heat ehuru pods in a small saucepan over medium-low. Toast until ehuru pods are dark brown in spots, about 4 minutes, turning once halfway through. Working quickly with 1 pod at a time (the seeds are easier to peel when warm), place ehuru pod on top of a clean kitchen towel. Stand pod on its longest and narrowest side, using the flat side of a chef’s knife to firmly hold pod in place. Smash flat side of the blade against the pod, cracking the pod along its natural seam. Pry off shell completely with a paring knife, and release seed inside. Discard shells. Place seeds in a spice grinder, and process until medium-coarse granules form, about 10 seconds.
Using a rubber spatula, stir together ground ehuru seeds, butter, sea salt, and sorghum syrup until thoroughly blended. Gently stir in 3 tablespoons flowers. Transfer the butter into a serving vessel, and serve immediately. To store, spoon butter onto a sheet of plastic wrap, roll into a log, and refrigerate up to 1 week. Freeze, wrapped in plastic wrap, up to 1 month. Before serving, bring to room temperature, and sprinkle with remaining 1 tablespoon flowers and flaky sea salt.