Cookbook:Baobab
| Baobab | |
|---|---|
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| Category | Fruits |
Cookbook | Recipes | Ingredients
Baobabs are a group of trees native to Africa, Australia, and Southwest Asia. The leaves, fruit, and seeds are all edible.
Characteristics[edit | edit source]
Ripe baobab fruits are large, dry, brown pods. When cracked open, the seeds inside are surrounded by a dry powdery pulp that is both tangy and sweet.[1][2] The seeds are nutty and almond-like in flavor.[3]
The leaves are green and nutritious, and they contribute a slippery texture to foods in which they are used.[3]
Selection and storage[edit | edit source]
When dried, many parts of the baobab keep quite well.[3] This includes the leaves, sap, and fruit, which can be easily stored for later use.
Use[edit | edit source]
Baobab leaves can be used as a fresh vegetable when young, but it is commonly dried and added to various stews and condiments.[3] The fruit pulp can be incorporated into beverages and porridges, or even eaten on its own.[3] The seeds can be toasted and turned into a nut butter, which itself is often incorporated into dishes.[3]
Gallery[edit | edit source]
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Baobab leaf powder -
Nigerian baobab leaf stew -
Making baobab fruit juice
Recipes[edit | edit source]
References[edit | edit source]
- ↑ "Baobab: A Superfruit Rediscovered". Food Network. Retrieved 2023-10-31.
- ↑ "Baobab: A super fruit?". Nutrition. 2022-03-10. Retrieved 2023-10-31.
- ↑ a b c d e f Lost Crops of Africa: Volume II: Vegetables. Washington, D.C.: National Academies Press. 2006-10-27. ISBN 978-0-309-10333-6.