African moringa

Moringa stenopetala

leaf

Large leaves cooked with corn or sorghum, the everyday vegetable of the Konso, on their terraces.

Origin

Southern Ethiopia and northern Kenya

Season (United States)

all year round

Preparation

The leaves are stripped from the twigs and cooked for about ten minutes; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Larger than Indian moringa, it grows into a tree with a swollen trunk that stores water.