Cookbook:Moringa

Moringa
Category	Vegetables

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Moringa, also called drumstick tree or zogale, is a tree widely cultivated for use in cooking.

Characteristics

The seed pods of the tree, sometimes called drumsticks, are long and thin with a ridged outer surface and green color. The outer skin is tough in fibrous; inside the fleshy pod are several seeds. The flavor of the pods is grassy, akin to that of green beans. The green leaves are said to taste somewhat peppery.

• Assorted edible moringa components
• 
  Leaves
• 
  Immature pods or "drumsticks"
• 
  Dried seeds
• 
  Flowers
• 
  Root

Selection and storage

The pods can be kept in the fridge for a few weeks or frozen for several months. Leaves can be stored fresh or dried for longer-term storage.

Preparation

Moringa leaves should be stripped from their woody stalks before use. The young, tender pods can be simply trimmed and cut into pieces if desired.

Use

The leaves and pods are commonly consumed in several parts of Africa and Asia. Like green beans and asparagus, the pods can be stir-fried, fried, and stewed, as they are in South and Southeast Asia. When the pod becomes too fibrous with maturity, the flesh and seeds only are eaten. The seeds, when tender, are eaten in Nigeria. The leaves can be eaten uncooked or cooked. Flowers, too, may be eaten.

The seeds may be ground to make so-called ben oil, which can be used in cooking.

Recipes

Recipes using moringa

Dambun Masara

Sambar I