Cookbook:Baobab
Baobab | |
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Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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
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Baobab leaf powder
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Nigerian baobab leaf stew
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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.