Bamba (Oxygonum)

Oxygonum spp.

leaf · vegetable

Tart leaves of small African knotweeds, raw in the Kalahari to quench thirst, or cooked with amaranth in Kenya.

Origin

East and southern Africa

Where to find it

In fields, along paths and in dry sands.

Season (United States)

all year round

Preparation

Only the tender leaves are kept and washed; cooked, they take about ten minutes. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

In Malawi they are cooked with potash, which makes a slimy vegetable.