Cookbook:Baobab
| Baobab | |
|---|---|
 | |
| 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
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
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
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
-
Baobab leaf powder -
Nigerian baobab leaf stew -
Making baobab fruit juice
Recipes edit
References edit
- ↑ "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.