Jump to content

Cookbook:Baobab

From Wikibooks, open books for an open world
Baobab
CategoryFruits

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.

Baobab sap (top) and leaf (bottom), both powdered and reconstituted

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.

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]

[edit | edit source]

Recipes

[edit | edit source]

References

[edit | edit source]
  1. "Baobab: A Superfruit Rediscovered". Food Network. Retrieved 2023-10-31.
  2. "Baobab: A super fruit?". Nutrition. 2022-03-10. Retrieved 2023-10-31.
  3. 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.